Red Velvet

 Happy Birthday!

It was my dearest friends'' birthday this past week, so I treated her to a little red velvet goodness. I wanted to try a new icing technique, so I consulted one of my friends from home who is pretty much Martha Stewart's clone and she gave me some tips via the baking tool company Wilton. I think I got it down now.

1. crumb the baked cake, which pretty much means ice a thin layer first so the crumbs don't get into the icing

2. use a Wilton's 789 icing tip for a thick application

3. use a slanted icing knife to even out the icing

As for the cake, I used Bakerella's recipe, where buttermilk (ohhh yeah) is always the key ingredient and the Sprinkles cream cheese Icing Recipe.

8 oz cold cream cheese
1 stick unsalted butter (firm, but not cold)
1/8 tsp salt
3 3/4 cups powdered sugar, sifted
1/2 tsp vanilla
milk (as needed)

Beat cream cheese, butter and salt on med-low speed until smooth and creamy (about 2-3 mins). Reduce speed to low and slowly add the powdered sugar and beat until incorporated. Add vanilla and beat until just incorporated. Should be creamy and dense, like ice cream (HELL YES). If necessary, add milk, 1 tsp at a time if frosting doesn't have a spreadable consistency. I used 1.5 of this recipe to cover the whole cake.

I also wanted to make her a cute little name banner because I think colored icing letters are so last season's pinterest board.  I used colored scrapbooking paper, cake pop sticks, super glue and a pencil and ruler for measuring. Otherwise, the photos should show how I made it! And then ate it!