Amazing Wedding Cakes


This Red Velvet Cake recipe is courtesy of Reva Alexander-Hawk from Los Angeles's "Merci Beaucoup Cakes." 1/2 cup of butter 1 1/2 cups sugar 2 tablespoons cocoa powder 2 eggs 2 oz red food coloring 2 1/2 cups sifted cake flour 1 teaspoon salt 1 teaspoon baking powder 1 cup buttermilk 2 teaspoons vanilla extract 1 tablespoon vinegar 1 teaspoon baking soda Combine sugar and cocoa powder together. Add to butter and cream together. Add eggs, one at time, to creamed butter mixture. Scrap down sides of bowl. Then add in food coloring. Mix until all ingredients are incorporated. Scrape down sides of bowl. In a separate bowl mix together cake flour, salt and baking powder. In a separate bowl mix together buttermilk & vanilla extract. Add flour mixture and buttermilk mixture into creamed mixture alternating between the two. Scrape doen the bowl. Fold in vinegar and baking soda. (Do not beat after adding vinegar and soda.) Pour into prepared pans: 2 (9 inch) 0r 3 (8 inch) Bake at 350 degrees or 30 minutes. Let cool completely before turning out of pans and icing. Cream Cheese Frosting 1 lb 8 oz cream cheese 1 lb unsalted butter, room temp. 7 oz. Powdered sugar, sifted 1 tablespoon vanilla extract With a stand mixer using the paddle, beat the cheese until soft. Beat the butter into the soft cream cheese and continue to beat until all lumps are gone. Add in the powdered sugar and vanilla and beat until fluffy. Store unused frosting in refrigerator.