This was not what I was intending to make. As a matter of fact, it became a total bake fail.
My brother got engaged just after Christmas and I wanted to make my now future sister-in-law her favorite cake, red velvet.
It was a crazy few days with family visiting from out of town that I decided to get a Betty Crocker red velvet cake mix and make my own cream cheese frosting.
The cake part came out good with a few adjustments (see below). The problem came when I went to make the cream cheese frosting.
I knew I had cream cheese at home, but at the last moment I realized it was fat-free cream cheese.I figured, no problem….less fat! That’s where it all went south. 😦
The icing never got the consistency it needed. It was too soft. As stubborn as I can be, I went with it and frosted two 9-inch red velvet cakes. But the one of top just kept sliding off. I was mortified! I was supposed to deliver this cake later on that morning. Frustrated with the results, I put it in the freezer, went to Publix Supermarket and got a beautiful and delicious red velvet cake.
Yes, Publix saved my day! 🙂
The cake has been in the freezer since. And I finally got tired of looking at it, plus I need the space.
So I decided to thaw it out, use a heart-shape cookie cutter and dip the cakes in chocolate ganache.
The result was a moist cake and I was able to turn a bake fail into bake success. 🙂
I followed the instructions on the cake box. Though instead of using vegetable oil I used olive oil and added 2 tablespoons of mayonnaise.
The result was a very moist and delicious red velvet even with the time it spent in the freezer.
For the ganache just click on the link for chocolate ganache.
Now my question to you is: Do you prefer the totally dipped mini cake or the naked one showing the different layers (cake, cream cheese frosting and ganache on top)?
Feel free to comment with your preference.
Enjoy, Bon Appétit, Buen Provecho!