Things you'll needRed Velvet Cake
- 2 ¼ cups all purpose flour
- 5 tablespoons cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons milk
- 1 ¼ cups sour cream
- 5 ounces butter, unsalted
- 2 ¼ cups granulated sugar
- 4 eggs
- 1 ¼ teaspoons vanilla extract
- 4 teaspoons red food coloring
- 20 large marshmallows
- Black, red and white fondant
- Black, red and white buttercream frosting
- Two 6” round cake pan
- Two 8” round cake pan
- Hand mixer
- 12” Round cake board
- 6” thin cake board
- Fondant rolling pin
- 4 jumbo straws
- Two #10 piping tips
Let's get started!
- For the spider’s body roll a two-inch ball of black fondant and shape into an oval.
- For the head, roll a half-inch ball of black fondant and attach it to the body with some water. Set it aside.
- Make the legs by rolling four 4” ropes and four 3” ropes with one pointy end.
- Use a knife to cut 2 joints and position the legs. Use water to stick it together then let it set for 24 hours or more.
- Attach the legs with water starting from the spider’s head down to the body in this order:
- Attach two small black dots for the eyes.
- Use the red fondant to cut a small hourglass shape and attach to the body of the spider.
- For the logos: on a flat surface, sprinkle some powdered sugar and roll out the white fondant, use a large cookie cutter to cut a circle.
- Use a slightly smaller circle cookie cutter to cut a circle using the black fondant, use some water and place it on top of the white circle.
- Use the red fondant to cut an hourglass shape, place it on top of the black circle. Make 4 logos.
Let's get started!
- Preheat oven to 325ºF. Line and grease two round 6” and 8” pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In another bowl, whisk together the milk and sour cream until smooth.
- Use a hand mixer to cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well between each addition. Mix in extract.
- Add the dry ingredients and the dairy mixture to the wet ingredients. Start with 1/3 of the dry, and half of the dairy. Do this until all ingredients are combined and then mix well.
- Fold in the color and then pour the batter into the prepared pans. Bake for 30 to 40 minutes.
- Let the cakes cool, then level them.
Time to decorate!
- Stack the 8” cakes on a 12” round cake board with a thin layer of frosting in between each layer. Frost the entire cake.
- Stack the 6” cakes on a 6” cake board with a thin layer of frosting in between the cake layers. Frost the entire cake.
- Refrigerate the cakes for 30 minutes to set.
- On a flat surface sprinkled with powdered sugar, roll out the black fondant to about ¼” thick. Drape the black fondant over the 8” cake. Smooth the fondant and cut away any excess.
- On a flat surface sprinkled with powdered sugar, roll out the red fondant to about ¼” thick. Drape the red fondant over the 6” cake. Smooth the fondant and cut away any excess.
- Place 4 jumbo straws in the center of the black cake for support.
- In a large bowl, heat the marshmallows in the microwave for 30 seconds.
- Let the marshmallows cool for 20-30 seconds, then mix with a spoon until smooth.
- Using your hands, scoop a small amount of the melted marshmallows and stretch between your fingers to form “cobwebs” and lay it over the 6” cake.
- Pipe a small amount of frosting on the top of the 8” cake then place the 6” cake on top.
- Scoop the black frosting in a piping bag fitted with a #10 tip and pipe circles on the bottom of the 8” cake for trim.
- Scoop the red frosting in a piping bag fitted with a #10 tip and pipe circles on the bottom of the 6” cake for trim.
- Place the logos around the bottom cake using a bit of frosting.
- Place the fondant spider on top.
Written By Rosanna Pansino