Dessert

Monstrous red velvet cake {Battle Food #46}

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Hello les petits monstres !

monstruous red velvet cake 1

L’année dernière j’avais fait une soirée de folie pour Halloween, Etats-Unis et anniversaire obligent (Vous pouvez voir toutes les recettes ici). Cette année, j’ai été beaucoup plus calme et cette recette est d’ailleurs ma seule recette d’Halloween, production 2016 ! Je l’ai réalisé pour la crémaillère d’une copine mais aussi pour la Battle Food #46 : double occasion ! Cette édition #46 est organisée par Virginie, auteur bien gourmande de Like a cookie. Elle a été nommée par la douce Cyrielle de Cyrielle gourmandise, qui a été séduite par le Kouign Amann à l’ananas retourné. Virginie nous met ainsi au défi de réaliser des plats et desserts monstrueux, colorés et tant d’autres adjectifs halloweenesque qui ne se prêtent d’habitude pas tellement à la cuisine.

Si vous avez regardé Le Meilleur Pâtissier du 19 octobre, vous avez pu voir des cakes plus horribles les uns que les autres et je ne suis pas sure que j’aurais pu tous les goûter en raison du visuel bien trop réaliste à mon goût. Comme pour l’épreuve créative de l’émission, je suis partie sur un gâteau surprise bien américain puisque j’ai réalisé un Red Velvet cake surprise. Il s’agit d’un grand classique américain, qui a la particularité d’être rouge et très très facile à réaliser. Je le réalise d’habitude avec de la betterave comme colorant naturelle mais là impossible de mettre la main dessus alors je me suis replié sur un petit sachet de colorant naturelle de poudre de cassis : l’effet est incroyable est assez soutenu, plus “sang” que nature :). Qui dit red velvet dit glaçage au cream-cheese, j’ai donc assorti à mon énorme gâteau un glaçage légèrement salé assortie d’un peu de grenade pour le peps. Les goûteurs m’ont d’ailleurs dit que la pointe de sel et les petites graines acidulées rendaient le gâteau au top du top.

J’ai utilisé le centre du gâteau, creusé pour la surprise, dans un des éléments de ladite surprise mais aussi dans les petits monstres de décoration. Pour jouer à fond le thème Halloween, j’ai donc cacher au centre du gâteau des bonbons faisant office de cailloux ou d’œufs – j’ai découvert après qu’ils étaient à la réglisse, quelle horreur ‘-.- cela m’apprendra à ne pas lire correctement les emballages en allemand ! et des yeux gourmands façon cake pops. – D’ailleurs vous m’excuserez de la photo vraiment nulle de l’intérieur du gâteau, c’est plus pour que vous voyez qu’il y a effectivement une surprise dans le gâteau qu’autre chose ^^ – je l’ai prise avec mon téléphone dans la précipitation du découpage et au milieu d’une table couverte de petits ramequins pour un apéro dînatoire. Bref. – Pour compléter le look Halloween, j’ai terminé en griffant le glaçage et en réalisant des cake pops en forme de monstres pour amener un peu de vie au décor ! Si ce cake n’est pas “funky”, j’accepte de manger les bonbons à la réglisse 😀

monstruous red velvet cake 2
monstruous red velvet cake 3
Imprimer la recette
Red velvet à étage et petits monstres
Portions
Ingrédients
Gâteau Red Velvet
Glacage au cream cheese
Garniture et cake pops monstres ou yeux
Portions
Ingrédients
Gâteau Red Velvet
Glacage au cream cheese
Garniture et cake pops monstres ou yeux

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Last year I throw a pretty huge for Halloween, US and birthday made a quite good combination to do so (Check out all the recipes here). This year, I did not do any specific party  and this recipe is actually my only Halloween 2016 recipe! I made it for the house warming party but also for the Battle Food #46 : double opportunities! This 46th edition is organised by Virginie, author of the yummy blog Like a cookie. She was chosen by the sweet Cyrielle from Cyrielle gourmandise, who was completely seduced by her Upside down pineapple Kouign Amann – aka Butter Breton. Virginie challenges us to make monstrous, colorful dishes and desserts, a perfect picture for Halloween.

If you have watched Le Meilleur Pâtissier – the great French bake-off – on October 19th, you may have seen pretty disgusting cake and I am not sure I could have actually tasted noe of them, the visual being way too realistic for me. Like for the show-stopper day of this show, I made a very American surprise cake based on the very classic Red Velvet cake. It is red and really easy to make. I use to make it with beets as natural coloring but I did not find any –  which is weird, so I decided to use natural black currant powder: I got a deep red, perfect for a bloody effect 🙂 Who says red velvet says cream-cheese frosting, so I made this lightly salted creamy frosting to cat and fill my cake, I add in some pomegranate seeds and tasters told me this was a great twist, making this red velvet cake on of the best.

I used the middle of this cake, carved to hide a surprise, to make part of the surprise as well as the little monsters you can see as decorations. So to stay in a Halloween mood, I hide inside some candies like stones or eggs – I then discovered it was licorice candies, and I hate licorice ‘-.- that’s what happen when you don’t fully read German labels! and eyes realized like cake pops. – By the way, I am so sorry for the quality of the inside picture, I took it with my phone  while cutting it in the middle of craving folks. Anyway. – To complete the Halloween look of the cake, I finished it scratching the frosting, and realizing monster cake pops in order to bring this cake to life! If this cake is not funky, I agree to eat the licorice candies 😀

Imprimer la recette
Monstruous red velvet layer cake
Monstrusouly cute red velvet cake - plus it's super duper yummy!
Temps de Préparation 2-3 hours
Temps de Cuisson 45 minutes
Portions
people
Ingrédients
Red Velvet cake *
Cream cheese frosting
Filling and Monster - eye cake pops
Temps de Préparation 2-3 hours
Temps de Cuisson 45 minutes
Portions
people
Ingrédients
Red Velvet cake *
Cream cheese frosting
Filling and Monster - eye cake pops
Instructions
Red Velvet cake
  1. Preheat your oven to 350°F (180°C, gas 4),
  2. Lightly oil and flour two 9 1/2-in. (24 cm) cake pans - or 3 if you prefer the 3 layer cake options,
  3. In a large bowl, sift together all dry ingredients the flour, sugar, baking soda, salt, and cocoa powder - don't forget the food coloring if you are using powder,
  4. In another large bowl, whisk together all wet ingredients: oil, buttermilk, eggs, vinegar and vanilla - don't forget the food coloring if you are using gel,
  5. Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed,
  6. Divide the cake batter evenly among the prepared cake pans - it is better to use a scale, it is really better to have even layers,
  7. Bake for 25 to 30 minutes, until the cake pulls away from the side of the pans and a toothpick comes out clean, rotating the pans halfway through the cooking,
  8. Remove the cakes from the oven, remove from the pan transferring them on a cooling rack, let cool completely,
  9. Meanwhile repeat the previous directions if you have chosen to make a 4-layer cake,
  10. When cakes are completely cool, cut the middle of two layers - or one layer if you are doing a 3-layer cake, using a 4-in. (10 cm) cookie cutter or bowl.
  11. You will then get 1 or 2 cake rings, in which you will hide the surprise when frosting. Make sure to keep the center to make the eyes and the little monster like you would do cake pops (follow directions down below).
Monster and eye cake pops
  1. Crumb the cake you got from the middle of the 2 cakes,
  2. In a bowl, combine cake crumbs, cream cheese and mascarpone cheese,
  3. If you carved only one cake, divide cheese quantities by 2.
  4. Once the mixture is well combined, shape as many monsters and balls you can -I was able to make 8 little monsters and about 8 eye balls,
  5. I have a specific mold for the little monsters, so I press the cake mixture into the molds, insert the wooden stick and re-press some cake mixture to secure. You can do free shaping, it works very well.
  6. When you insert the stick into the cake pops, dip the stick into melted chocolate or candy melts first so that the stick will be fully secured inside the cake pops,
  7. The splash monster is actually the result of me forgetting that, but the look was fun for decoration so I kept it as it was 😀
  8. Set aside in your fridge for at least 1 hour so that they get firm,
  9. When it comes to dipping, really make sure to have cake pops firm enough, do not hesitate to place in the freezer or refrigerator to firm.
  10. Melt candy melts in different bowls over a pot of simmering water or in the microwave for 2 minutes, stirring every 30 seconds,
  11. Dip little monsters into candy melts, and make sure the coating meets at the base of the lollipop stick - this helps secure the cake to the stick when the coating sets,
  12. When you remove the cake pop from the candy coating, rotate the lollipop stick if necessary to allow the excess coating to fall off evenly - so one side doesn’t get heavier than the other.
  13. Then, stick the cake pop into a Styrofoam block or any thing that can allow them to stand, stick little sugar eyes directly on the little monsters - do it right away so that you do not have to add extra coating afterwards,
  14. Repeat with the remaining cake balls/monsters, let the pops dry completely,
  15. Once all pops are set, slowly re-melt the candy melts, stirring occasionally,
  16. Using a toothpick or a small brush, draw some details such as claws, eyebrows, mouth or teeth in the monsters,
  17. For the eye balls dip them only halfway through with another colors and stick right away sugar eyes on top,
  18. Let the pops dry completely one more time before eating then using them for your cake decoration.
Cream cheese frosting
  1. In a large bowl and with an electric mixer, mix cream cheese and butter until softened and combined enough to avoid future lumps,
  2. Add half of the icing sugar, mix on low speed until incorporated, then add remaining icing sugar,
  3. When correctly blended, increase the speed to high, add vanilla extract and mix until light and fluffy, scraping down the sides occasionally,
  4. Transfer to a piping bag and store in the refrigerator until somewhat stiff, before using - may be stored in the refrigerator for 3 days.
  5. Frosting and decoration
  6. Place 1 layer, in the middle of a cake stand, using an offset spatula spread some of the cream cheese frosting over the top of the cake, sprinkle about 3 tablespoons of pomegranate seeds
  7. Carefully set 1 ring layer on top, and repeat spreading, adding 1 or 2 tablespoons of pomegranate seeds, repeat with the other ring layer,
  8. In the surprise hole, add half of the candy, then add 3 or4 cake-pop eyes, and top with remaining candies,
  9. Finally top with the remaining layer and cover the entire cake with the remaining frosting, sprinkle the top what is left of pomegranate seeds,
  10. Once the cake is covered, using a fork do mark in the frosting as it would have been scratched by little monsters,
  11. Prick/stick cake-pop monsters on top, if the cake is not too moist you can also do it on the edges to give more depth,
  12. Sprinkle some more pomegranate seeds and serve!
Notes

* I made this recipe twice and divide each batch into 2 to get a 4-layer cake. I would advice to actually make it once and divide the batter into 3 for a 3-layer cake.
** If you do not want to buy buttermilk, there is another solution: combine 1/2 tablespoon of lemon juice or white vinegar with 1/2 cup of milk (whole – the best, 2%, half-and-half).

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