October 23rd, 2013

Red Phantom Cake

It is the moment he has been waiting for all year. His dank hollow eyes peered at me from beneath the cheery red wrapping last Christmas morn, a relic of Halloween, his moment dead and buried with October. For the past ten months he has bided his time, trapped within his cellophane prison, a malevolent sneer upon his metal mouth as he silently watches the eight inch sandwich tins jump gleefully from the shelf, celebrating birthdays, anniversaries and Fridays.  Now his time has finally arrived. His cheeks bloom with the crimson terror of red velvet as he stares menacingly with his glowing raspberry gaze, terrifying all who dare to look upon the diamond white frosting. Finally delivering a devastating blow of delicious horror at first bite leaving you shuddering with ghoulish delight.

It seems fitting for this cake that red velvet just will not die. It is the cake flavour I am requested for the most and was the only choice for today’s Halloween cake. The moist light sponge is taken to cake heaven by the fruity addition of the last of this year’s raspberries. The cream cheese frosting is also redeemed from being too sweet by the mascarpone which evens out the sugar and reminds me once again why red velvet is now a bit of an oldie but by my word, it’s still a definite goodie. Just don’t tell the Phantom as he likes to be thought of as a bit of a baddie.

IMG_2166

 

Red Phantom Cake
adapted from The Hummingbird Bakery cookbook
For the cake
60g unsalted butter
150g caster sugar
1 egg
1.5 tbsp red food colouring
½ tsp vanilla extract
1 tbsp cocoa powder
150g plain flour
½ tsp bicarbonate of soda
120ml buttermilk
1½ tsp vinegar
raspberries to decorate

  1. Preheat the oven to 180°C and butter the skeleton cake tin.
  2. Beat the butter and caster sugar together for a few minutes
  3. Add the egg and beat until the mixture is thick
  4. Add the food colouring and vanilla extract and mix well.
  5. Sift together the cocoa powder, flour and bicarbonate of soda in a bowl and set aside for a moment.
  6. Mix together the buttermilk and vinegar in a jug.
  7. In alternate turns add the flour and the buttermilk mixtures to the rest of the batter. You should add the flour in 3 additions and the buttermilk in 2 additions, starting and ending with the flour. Mix until just incorporated.
  8. Pour into the skeleton cake tin and bake for 30-35 mins.
  9. Rest for 10 mins in the tin and then turn out onto a cooling rack.

For the frosting
adapted from ‘Baked in America’ from the Outsider Tart boys

300g cream cheese
250g mascarpone
140g caster sugar
1 tsp vanilla extract

Beat all the ingredients until thick and fully incorporated and the right consistency for piping.

Skeleton cake 2