Hello all! Hoping you had a beautiful weekend!
After a lovely sojourn to the Blue Mountains where we got to hear the Dalai Lama speak on peace and forgiveness, life is back to normal. Back to baking, back to cooking. Back to dealing with humans. Hearing the Dalai Lama speak on such important topics was beyond incredible. The man has common sense and plenty of it! And I’m also glad to report that his sense of humour is as strong as ever. It is rare for one to feel both spiritually and comically renewed. It felt good to be amongst people hailing from all backgrounds, ages, and religious beliefs – all of whom had one goal in common for this particular day – peace and forgiveness. That day, it felt good to be amongst so many lovely humans. At least, for one day.
Ok, back to real life and onto this week’s project: the Red Velvet Rose Cake.
I won’t be able to report on its taste as of yet because I have frozen it for a dinner party taking place in a couple of weeks. In terms of looks though, this cake is a complete beauty. So shiny, so gorgeous, so very, very red. In a good way!
I chose to bake a few beetroots in order to obtain a natural colouring medium for this cake. I’m not happy to use artificial food colouring, especially in the amount required. I try to keep an organic household whenever possible and I thought that the recommended roasted beetroot juice would provide a good solution. I was so hopeful when the cake went into the oven! The batter was a beautiful deep pink and thought that the emerging cake would turn out to be a similar shade. Well, as you can see when you scroll below, the cake turned out a regular golden beige! Actually, it was pink on top and golden beige on the bottom. I’m rather intrigued to see the colour in the middle. I’ll keep you posted.
As you can see, the cake’s colour after glazing is nothing short of spectacular. Never mind what colour the cake happens to be as you can paint it red! With raspberries! All natural! Ok. I’m going to calm down now. It is such a stroke of brilliance to reduce the raspberry juice in order to concentrate its colour and flavour. Most raspberry sauces/coulis recipes ask you to briefly cook the raspberries. But clever Rose figured a way to turn this humble looking cake into a stunner. I might need to borrow the glaze’s recipe in the future to fix a boring looking cake. Thanks for the lovely cake trick, Rose, I owe you!
Have a lovely week!