February is the month that two of my “moms” were born – my actual mom and my mother-in-law. My mom lives in Ohio, so we have to celebrate via a phone call and exchanging cards, but my mother-in-law Anne, lives nearby, so this past weekend we headed over to her house for dinner and cake. A cake I was tasked with making. So, I did what I always do – hopped on Pinterest and started searching for ideas.
Anne had no preference to the type of cake she wanted, so I turned to my first love, red velvet. Red velvet is to my rest of the year the way pumpkin is to my fall — I am obsessed. I didn’t have to go far in my search, as I pinned a Valentine’s red velvet cake about a year ago. I decided to step up and finally make it.
The recipe was easy to follow, and I give major kudos to Heather at Sprinkle Bakes for her detail in the instructions. My bigger fear was that the cakes would stick to the pan.
I tried to make a four-layer chocolate cake for my father-in-law last year, and it was a disaster. The cakes stuck, and I may have had a toddler-strength fit about it. I was bound and determined to master the “butter and flour” technique of greasing the pan this time. I took a stick of butter and very liberally rubbed it over the bottom and sides of each pan. I then looked up the best way to flour the pan, and it was very simple. I put about a tablespoon of flour on the bottom of each pan, and then shook and tapped the bottom of the pan until the flour was covering the entire surface. This technique was a huge success. The cakes came out perfectly when I put them on the cooling rack.
I only have a few tips for this recipe. First, if you are using gel “icing color” (I got it at Michael’s), you will need to use more than the 1 1/2 Tablespoons she recommends to get the color that you want. Also, the batter will look more pink than red, but when it bakes, it darkens, so don’t worry about getting the batter itself the shade of red you are going for. Finally, the icing recipe makes an ample amount to layer and cover your cake. I was very stingy with the icing between the layers, fearing that I would run out when I had to ice the outside, but I had plenty left, so I could have used a bit more inside.
The end result was gorgeous. The red was a nice bright shade, and it tasted great. My sister-in-law even commented that it was one of the best cakes she had ever tasted. There is nothing more satisfying than making something from scratch, and having everyone comment on how much they love your creation, and then go back for seconds (and thirds).
Most of all, I wanted it to be a success because I love my mother-in-law. I am really lucky in that regard. From the start of my relationship with Bryan, she has been kind, supportive and wonderful to me. My favorite times with her are when I get to hang out with her one-on-one and hear stories about her life. She grew up in the Midwest, went to the same college my dad did (majoring in art), and even moonlighted as a go-go dancer at one point. She’s a cool lady, and brilliant artist. We have several of her paintings hanging in our home, and we get lots of compliments on them. I also adore her for raising Bryan to be fantastic husband – artistic, sensitive, and not afraid to pitch in and help around the home.
Happy Birthday to Anne, and cheers to another successful Pinterest baking adventure!