The document provides a recipe and instructions for making red velvet cake. It explains that red velvet cake gets its color from the reaction between acidic vinegar and buttermilk with cocoa and food coloring. The instructions are divided into multiple parts covering the steps to make the cake batter, pour and bake the cake, make the cream cheese frosting, assemble and frost the layers. Key steps include creaming butter and sugar, adding eggs one at a time, mixing dry and wet ingredients separately before combining, testing for doneness with a toothpick, and allowing the cake to fully cool before frosting.

2. All used red food coloring, but the
reaction of acidic vinegar and
buttermilk tends to better reveal the
red anthocyanin in cocoa and keeps
the cake moist, light, and fluffy. This
natural tinting may have been the
source for the name "red velvet", as
well as "Devil's food" and similar
names for chocolate cakes.

3. INGREDIENTS:
•½ CUP (102 GRAMS) SHORTENING (OR
BUTTER, MARGARINE, OR ANY TYPE OF
FAT USED FOR BAKING AND MAKING
PASTRIES)
•1 ½ CUPS (300 GRAMS) SUGAR
•3 EGGS
•2 TABLESPOONS COCOA
•1 ½ OUNCES RED FOOD COLORING
•1 TEASPOON SALT
•2 ½ CUPS (315 GRAMS) FLOUR
•1 TEASPOON VANILLA
•1 CUP (240 ML) BUTTERMILK
•1 TEASPOON BAKING SODA
•1 TABLESPOON VINEGAR

4. FOR FROSTING:
•16 OUNCES CREAM CHEESE, SOFTENED
•2 CUPS (400 GRAMS) POWDERED SUGAR
•1 TEASPOON VANILLA
•1 STICK BUTTER (APPROX 110 GRAMS)

5. PROCEDURE FOR MAKING
RED VELVET CAKE:

6. PART ONE:
Gather and measure out all of the
ingredients. Good bakers know that
moving quickly and efficiently in the
kitchen leads to better cakes and
smaller messes. Measuring out ahead
of time makes it possible.[1]

7. PART TWO:
Cream shortening and gradually
add in sugar. Use an electric
mixer set to medium speed. Add
the sugar along the edges and
slowly work it in to avoid sugar
splatter.

8. PART THREE:
Add eggs one at a time, beating
well after each egg is added.
Mix in well, keeping your beater
moving. It is okay if you add
them both at once, too.

9. PART FOUR:
Make a paste out of the cocoa and
food coloring, then add to cream.
In a separate bowl, use a whisk to
blend the food coloring into the
cocoa.[2]
o Fun Fact: The original red velvet
cakes got their color because
imported cocoa was actually red
tinted. The food coloring came
later.[3]

10. PART FIVE:
Add salt, flour, baking soda, vanilla, and
buttermilk, beating well after each
ingredient is added. You can also mix the
flour, salt, and baking soda in a separate
bowl, adding at once. You can also add it
all together into the batter one at a time,
using the electric mixer to get a nice
consistent batter.[4]
o Add the flour slowly to avoid splatter. It
can help to add it with the buttermilk.

11. PART SIX:
Pour vinegar over the batter. Just a
splash is all you need -- it will give it a
nice subtle tanginess.[5]

12. PART SEVEN:
Stir until well mixed. You want
a thin, consistent batter with not
chunks of flour or dry ingredients
left. Want a little more red color?
Add a few more drops of red
food coloring.[6]

13. PART EIGHT:
Pour the cake in a large cake pan
or 2 layer cake pans and bake in a
350ºF. The cake should take roughly
an hour to cook. When it is done,
you'll know through the toothpick
test -- stab the center of the cake
with a knife or skewer-- if it comes
out without still-wet batter on it, it's
done.

14. PART NINE:
Wait about 20 minutes to cool
before frosting. After 5 minutes,
remove from the pan and let cool on a
wire rack. Don't frost a hot cake -- the
warmth with thin out the frosting and
make it difficult, if not impossible, to
add smoothly.[7]

15. PROCEDURE FOR MAKING FROSTING:

16. PART ONE: Set the butter and cream cheese on the
counter to warm to room temperature.
You'll be whipping the butter and cream
cheese up, but that only works if it is soft
enough to whip! Set the two dairy
products out for 15-30 minutes to get
soft.
o In a pinch, you can gently microwave
them to speed things up, but keep it
very brief. You don't want liquid.[8]

17. PART TWO:
Combine butter and cream
cheese. An electric mixer is best, as
it will make quick work of the
dairies, but a wooden spoon and
whisk work well too. They don't
have to be perfectly combined, just
well mixed.

18. PART THREE:
Add powdered sugar slowly,
keeping the mixing going
throughout. Powdered sugar will
want to poof and fly out as you mix
it. To avoid a mess, add it in 3-4
parts, mixing almost all of the first
part in before adding the second.

19. PART FOUR:
Add vanilla and whip until creamy.
Keep the mixer (or your mixing
hand) going until the frosting is nice
smooth texture. If you want to thin it
out a bit so it spreads better, add 2
tablespoons of cold milk.[9]

20. PART FIVE:
Cut the cake into layers and frost. Place a
little pat of icing on the bottom of our plate
or cake dish to keep the bottom layer from
sliding around.[10] Then frost it and stack
another layer on top, frosting the top of that.
Don't worry too much about the sides yet.
o Do not try to frost the cake while it is still
hot. Let it cool completely.[11]

21. PART SIX:
Assemble the layers and
continue frosting. Stack the
layers up high, frosting
between each layer with a
1/4" of frosting or so, adding
more to taste.

22. PART SEVEN: Frost the cake and enjoy! For bakery quality
frosting, keep the knife clean after every pass,
using a little warm water to ensure your frosting
knife applies the icing smoothly and evenly. Use
big globs of icing at a time and don't try to
spread it too thin. By working in small areas, not
spreading too thin, and cleaning the knife
regularly, you can get a quality frosted cake.
If you've got time, real pros will "double frost." Start
with a thin layer of frosting everywhere -- it is okay
if it pulls up crumbs. Then freeze the cake for 15
minutes, pull it out, and frost "for real." You'll be
astonished how easily it goes on![12]

23. PART EIGHT:
Finished and
enjoy eating.

24. THANK YOU FOR WATCHING!!!
By: Cypril Ulan
Grade 11 - ARB