THE SECOND FONDANT: FOR AND FROM ME

Yea....it was my birthday cake that I made by myself :). Sad? Nope, just felt a little bit weird, cos this is my first experience making my own birthday cake. It was exciting tho :). My hubby complained,"Why your cake are more fancy than mine?" hahahaaha.....yea because I made Black Forest for his birthday cake last time :). Myself liked it so much because it was the most colorful cake I ever made :).
I made Red Velvet with Cream Cheese Icing and Daisies Go Crazy as the theme :).



Red Velvet with Cream Cheese Icing
Source: Wilton Recipe

Ingredients:
2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon salt
1/2 cup (1 stick) butter or margarine , softened
1-1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 eggs
1 tablespoon Red-Red Icing Color
1 cup buttermilk
1-1/2 teaspoons baking soda
1 tablespoons white vinegar
Cream cheese icing (recipe below)

Methods:
Preheat oven to 350ºF. Spray two 8 in. pans with vegetable pan spray.

In a medium bowl, stir together flour, cocoa and salt; set aside. In large bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and red icing color; mix well. Add flour mixture alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To Ice: Spread a thin layer of cream cheese icing on bottom cake layer. Top it with the second cake. Icing cake with the remaining cream cheese icing. Cover it with rolled fondant and decorate as your desire.



Cream Cheese Icing

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 packages (8 ounces each) cream cheese , softened
8 cups confectioners' sugar (about 2 lbs.)
1 tablespoon milk

For Cream Cheese Icing:
In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 – 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency



Also, on my birthday I received an award from my dear blog friend, Cooking Gallery :). Thank you dear! :).