Sunday, February 26, 2012

Kenny's 16th Birthday!

This is my sister, Kenny, and I.

This year, my little brother asked me to make his birthday cake.  I was flattered! When asked what kind he wanted he replied "Cheese cake, no wait, red velvet, no, ice cream cake!  Wait, a cake with a layer of each!"  To which I questioned his sanity.  Much discussion later, we came up with the idea for a red velvet cheese cake layered cake.

Red Velvet Cake
(Adapted from the Red Velvet cake Minis Recipe from Sprinkle Bakes)
makes two, thin 8 inch rounds

4 eggs
3/4 cup sugar
1 Tbsp canola oil
2 Tbsp buttermilk
1 tsp vinegar
1tsp vanilla extract
1 Tbsp red food coloring
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees.  Grease, flour, and line with parchment paper in two 8 inch rounds.
Beat the eggs in a stand mixer for about 5 minutes.  Slowly add the oil and sugar.  Add the buttermilk, vinegar, vanilla and red coloring.  Sift the remaining dry ingredients in a separate bowl.  Add slowly to the wet ingredients, beating until combined.  Mixture will be runny.
Pour into cake tins and bake until springy to the touch, approx. 25 minutes.

Vanilla Cheesecake
(Adapted from Philadelphia Classic Cheesecake Recipe from Kraft Philadelphia Best-Loved Book)
makes one 8 inch round

1 1/2 cup graham cracker crumbs
3 Tbsp sugar
1/3 cup butter, melted
2 pkg cream cheese
1/2 cup sugar
1/2 tsp vanilla 2 eggs

Preheat oven to 325 degrees.  Mix crumbs, 3 Tbsp sugar and butter; press into the bottom of the pan.

Beat cream cheese, sugar, and vanilla on medium speed until well blended.  Add eggs, one at a time, mixing on low until just blended.  Pour over crust.

Bake 55 minutes or until center is almost set.  Turn off oven and leave in until center is completely set.  Refrigerate 4 hours or overnight.  Store in the fridge.

Chocolate Buttercream
makes about 2 1/2 cups

1/2 cup shortening
1 stick of butter
2 tsp vanilla
3/4 cup cocoa
4 cups powdered sugar
approx. 3 Tbsp milk

Cream the shortening and butter together.  Add in the cocoa and vanilla.  Slowly add in the powdered sugar one cup at a time.  Then add milk until you reach your desired consistency.