RED VELVET CARROT CAKE WITH HOMEMADE FONDADNT

26 Dec

RED VELVET CARROT CAKE WITH HOMEMADE FONDANT

redvelvet cake

Red Velvet Cake is a classic. Visually stunning and with a unique popularity , it’s easy to see why it has become many people’s favorite and almost every blogger’s dream photography. The only downside is that most recipes require a couple of tablespoon or more of red food coloring. Commercial food coloring is known to be petroleum-based, and has been linked to allergies, bed-wetting, hyperactivity, and cancer. While browsing many health websites came across the idea of using God given natural colour enhancer – using beetroot. Like i did with my chocolate cake . But when i had all the ingredients and reason to bake The Red velvet beet cake, i could not find any beets,so just replaced it with carrots. But if you have beet- go along with it, its more natural without adding any artificial colourings.

red cake with fondant

To be truly honest, I hate posting stuff like calories laden icing or fondants and Iam not even entusiactic about eating it when they are finished. I wanted my blog to be all about healthy eating. This is more about the artistic side of baking a beautiful cake rather than eating it. After the cooking comes clicking. I think iam devloping an obssession about food photography. I have bookmarked so many of these cakes, which i have been itching to try for the sheer beauty and creativity of it. So everytime we visit friends or have get togethers – i run my imagination wild , bake a cake from some bookmarked ideas and then gift it to the unsuspecting folks. Vibrant colours and the brilliant medley of colourful foods on some foodblogs makes me crave to start baking. If they are natural….then better, iam happy eating it or serving to my family. If not – if its worth eating you can gift it to others.

red cake

INGREDIENTS:-

  • ¾ cup pureed carrots
  • ½ cup sunflower oil
  • ¼ cup milk
  • 1 tsp. plain yogurt
  • ½ tsp. balsamic vinegar
  • 2 eggs
  • ¾ cup flour
  • cup sugar
  • 2 tsp dutch cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp salt
  • 2 drops of red food colouring

red+velvet+

METHOD:-

Preheat the oven to 350 degrees.  Whisk together all of the dry ingredients and set aside. Blend the wet ingredients until uniform.

Add the dry ingredients to the wet mixture and stir until combined.

Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean.Cool before using the fondadnt.

jpg
(Marshmallow) Fondant Icing Recipe:
adapted from whats cooking america
Yields: 1 batch fondant icing
Prep time:60 min
Ingredients:

  • 16 ounces white mini-marshmallows (use a good quality brand)
  • 2 to 5 tablespoons water
  • 2 pounds icing sugar
  • 1/2 cup Crisco shortening

Pho-picsay

METHOD:-

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Start kneading like you would bread dough.Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.Fondant icing will hold very well in the refrigerator for weeks.

redcake

Take your baked and fully cooled cake. Every blog i searched appled a thick layer of buttercream icing before appyling the fondant, but i did it without any icing. I just heated some apricot jam with few tsp of water and after its cooled applyed a thin coating before i rolled the fondant and covered the cake with it. I cant promise a glossy white finishing touch but it sticks, thats what we want it for…right? . And we could even save the extra calories without the buttercream icing :). 

red cake

Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Crisco coating. It will be pretty stiff when you try to knead it again, but it can be micro waved for 10 to 20 seconds, if necessary. Start off with 10 seconds . The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.Now is the best time to add your food coloring, a little at a time, and knead it in. 

Roll the fondant and cover the cake. For full instuctions and tips – do visit the above website. Decorate, cut or make patterns as you wish. All in all, this was a delicious moist carrot cake. And the fondant tastes delicious but tooo sweet for my taste buds. This is my first fondant cake, so kept the decoration to simple. What with making the fondant from scratch and all that kneading and more kneading – did not have the patience to do some pretty decorations as i had planned.
But everyone loved the simple but tasty cake, and the kids were raving about the yummy fondant.
red+velvet+carrotcake

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated.

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