red velvet.

Millsy b is the biggest red velvet fan i know so for her birthday i didn't even have to ask but was excited to try out an ombré style for the occasion. I realized as I started that it wouldn't be an entire red velvet due to the gradiated colours but nevertheless knew she (and everyone else) would love the surprise once the first piece was cut. have a go with any color combo or rainbow!  oh and the mascarpone cream cheese frosting was a good call.

I made the recipe below as instructed minus the cocoa powder and then divided it into three bowls, 1 1/4c each. the colors don't change much while baking and make them each a shade darker so to blend once cut. next time would probably make a regular vanilla cake for the lighter colored cakes.

ta-dah...

the last layer needed a little more red but the other colours were spot on. 

adapted from joyofbaking.com..

for the cake

the ingredients

2 1/2 cups (250 grams) sifted plain flour

1/2 tsp salt

2 tbsp (15 grams) regular or Dutch-processed cocoa powder

1c (226g grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 tsp vanilla extract

1 cup (240 ml) buttermilk

2 tbsp  liquid red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

1 cup (2 sticks, 226g) unsalted butter at room temperature

the temperature 170C, 350F for 20 minutes

the preparation

in a mixing bowl sift together the flour and salt and set aside.

beat the butter until soft (about 1-2 minutes). add the sugar and beat until light and fluffy (about 2-3 minutes). add the eggs, one at a time, beating well after each addition. scrape down the sides of the bowl. add the vanilla extract and beat until combined.

add the buttermilk. with the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

in a small cup combine the vinegar and baking soda. allow the mixture to fizz and then quickly fold into the cake batter. 

divide into bowls and add colouring as desired.

for the mascarpone cream cheese frosting from epicurious

the ingredients

1 cup (227g) cream cheese at room temperature

2 cups icing sugar

1 tsp vanilla extract

Pinch of kosher salt

1 cup (227g) mascarpone 

the preparation

beat the butter, cream cheese, and powdered sugar until light and fluffy. Beat in the mascarpone on very low speed until just combined. (be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) stir in the vanilla extract.