FALCON HEIGHTS, Minn.-- Local baker and blogger Matt Weber was one of the top winners in the King Arthur Flour "Great Cake Contest" at the Minnesota State Fair this year.
He stopped by the KARE Barn today and shared his recipe for red velvet cake and showed us how to make an elaborate and edible chocolate ribbon, for a fancy and delicious decoration.
For more information about Matt or his recipes, check out his food blog at thymeinourkitchen.com.
Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups sifted King Arthur cake flour
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon salt
1 tablespoon vinegar
1 1/2 teaspoons baking soda
1 cup milk
5 tablespoons King Arthur all-purpose flour
1 cup sugar
1 cup unsalted butter
1 teaspoon vanilla
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
Cream shortening, sugar and eggs well in a stand mixer. Combine the cocoa and food coloring in a small dish to create a paste. Add to the creamed mixture. Combine buttermilk, vanilla and salt in a small bowl. Add flour and buttermilk to the first creamed mixture by thirds, alternating between the flour and buttermilk, ending with the buttermilk. Mix well between each addition. Put vinegar in a small dish and add the baking soda to it. and stir. Immediately fold into the cake mixture. Do not mix or beat it in. Divide between two 9 inch greased and floured cake pans or 24 cupcakes. Bake for 30 minutes (18 for cupcakes) making sure to start checking after about 20 minutes. Cake is done when a toothpick comes out clean. Let cool in the pans for a few minutes, then remove and let cool completely on a rack. Use a knife to cut off the rounded cake tops.
Combine milk and flour and cook over medium heat, stirring constantly until the mixture thickens. Continue cooking 1-2 minutes longer and the mixture is completely smooth. Remove from heat and cool completely.
Cream together the sugar, butter and vanilla for 10-12 minutes. Add in the cooled milk and flour mixture and cream for an additional 5 minutes or until the mixture is fluffy and smooth. Place one layer of the cake on a serving dish and spread a thick layer of frosting on top. Add the additional cake layer and spread frosting over the top and sides. Chill until the frosting has hardened up.
Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set). Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.
7 ounces high-quality white chocolate, chopped
1/2 cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces
Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let white chocolate dough stand at room temperature 1 hour. Repeat with bittersweet chocolate and remaining 1/4 cup corn syrup.
Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Using a pasta machine or rolling pin, carefully roll out the chocolate to desired thickness, approximately 1/16th inch thick. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.
Cut four 8x1-inch strips from rolled white chocolate dough and four 8x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons equidistant from each other in same fashion so ribbons meet in center.
Cut ten 6 1/2x1-inch strips from rolled white chocolate dough and ten 61/2x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes. Arrange ribbon halves with V shapes at center of cake to form bow.
Cut one 3x1-inch strip of white chocolate and one 3x1/2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot; place in center of bow. Carefully transfer cake to serving platter or cake stand.
--Recipe from Matt Weber of Farmington, 2012 Minnesota State Fair, King Arthur Flour Great Cake Contest
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