Recipe: Yummy Pink Red velvet Rouland Cake

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Pink Red velvet Rouland Cake. Enjoy the richness of the traditional red velvet cake without artificial colors with this Beet Red Velvet Cake. And yes, the kids will still love it! I have been making her pink birthday cakes from the beginning. They started simple and have turned a bit on the elaborate side. From flowers on top Pink Velvet Cupcakes - These velvety smooth one-bowl cupcakes are delicious and easy, too!

Pink Red velvet Rouland Cake They're the perfect serving size, they're fun to decorate, and they're way less intimidating than making a full layer cake. As much as I love to eat red velvet cupcakes, I've actually never made them myself. Black - All members Pink - Irene Purple - Yeri Blue - Wendy Orange - Seulgi Green - Joy sorry if some of the lyrics aren't right, the offical lyrics haven't. You can have Pink Red velvet Rouland Cake using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Pink Red velvet Rouland Cake

  1. It's of roll cake.
  2. Prepare 4 of Eggs.
  3. Prepare 3/4 cup of Extra fine granulated sugar.
  4. It's 1 tbsp of Oil.
  5. It's 2 tbsp of Buttermilk.
  6. You need 1 tsp of Cider vinegar.
  7. Prepare 1 tsp of Vanilla extract.
  8. Prepare 1 small of Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work).
  9. Prepare 1 cup of All purpose flour.
  10. It's 1 tsp of Baking powder.
  11. It's 1 tsp of Salt.
  12. It's of Swiss buttercream.
  13. Prepare 1/4 cup of Sugar.
  14. It's 1 large of Egg white (use two egg whites if your eggs are small.
  15. You need 12 tbsp of Butter.
  16. Prepare 1 tsp of Vanilla extract.

Unlike a traditional red velvet cake, however, my pink velvet cake isn't chocolate based. Instead, I went with a vanilla based and used the idea of a "velvet" as part of the texture. I mean, look at those cake layers! Self-taught baker wows with her simple recipe for red velvet cake - and you can make it in a MUG.

Pink Red velvet Rouland Cake step by step

  1. Preheat oven to 350°F.Grease a 9x13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper..
  2. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter..
  3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved)..
  4. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined..
  5. Pour batter into prepared pan and tilt pan to distribute batter evenly..
  6. Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls..
  7. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers..
  8. When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely..
  9. For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking..
  10. When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency..
  11. Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve..
  12. Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries..

Red Velvet Cake (with Cream Cheese Frosting) - Cooking Classy. The only Red Velvet Cake recipe you'll ever need! It's soft, moist, fluffy, rich, strikingly beautiful and decadently delicious. An award-winning baking and desserts blog with hundreds of recipes and photo tutorials. This old fashioned Red Velvet Cake recipe is moist and fluffy.