In baking, there are always trends as there are with fashion.
We went from the cupcake craze, to the macaroon craze, to the cake pop craze. (I think I may know what’s the next best thing, but I will update you on that soon)
As with cakes, red velvet was a trend that never died down (even when those horrid rainbow cakes tried to replace it). I have heard so many complaints of “what’s the big deal? I don’t even like it!” and to be honest, I didn’t either when I first tried it. It depends on luck- some icings can be too buttery. Some cakes could be tasteless and hard.
But of course, you get those that are simply … Indescribable. And by indescribable I mean you’re too busy stuffing your face with them to think up appropriate words.
I usually make cupcakes using this recipe (you can use the same recipe for both cakes and cuppies) but I was dying to try this magnificent rose cake design using this tutorial so opted for a cake instead.
- Skip the butter when making the cream cheese icing and add a little icing sugar at a time until it’s perfect
- I use the low fat Lancewood cream cheese- it somehow tastes the best. For this design I ran short using 2 tubs, so I would recommend 3 tubs
- Don’t use Simmonsburg cream cheese- it becomes too runny and impossible to pipe
- Practice a few roses beforehand (you can just use a spatula to scoop it back into the bowl), I didn’t, so my roses are differently sized and pretty wonky
- If you’re using a microwave oven, lower it to at least 170′C, else the cake starts to turn brown.
Try it out and send me pictures!