Red Velvet Christmas Candles Recipe
Red Velvet Cake has been the rage for some time, especially in the South. First served at the Waldorf-Astoria Hotel in New York, the cake was adopted by Southerners, and most of us think of the cake as a Southern specialty. There are also some who believe that the cake originated in Canada. According to an article in Wikipedia, the cake was served at Eaton's Department Stores in Canada, and since the employees were sworn to secrecy as to the recipe, they mistakenly believed that it originated there. Traditionally, the cake is iced and filled with a French-style butter roux icing which is very light and fluffy, but takes more time to make than cream cheese frosting or buttercream, which is why those substandard fillings are often used. Red Velvet is so popular that it has been adapted to muffins, cupcakes, whoopee pies, cookies, and even ice cream over the years. This dessert is a winner!
Powdered sugar, for dusting
9 tablespoons sugar, (1/2 cup plus 1 tablespoon)
2/3 cup flour
1 teaspoon baking powder
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 tablespoons liquid red food coloring
1/4 cup melted butter
5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla
2 cups white chocolate, or white baking chips
- Preheat oven to 350°.
- Spray an 11 x 17" jellyroll pan with non-stick spray.
- Place a clean, non-terry dish towel on the counter and sift powdered sugar over the surface.
- Cake: Place the eggs and sugar in a large mixing bowl and beat until the mixture is very light colored, doubled in volume, and the sugar has dissolved.
- Measure the flour, baking powder, cocoa, and salt into a fine strainer over the bowl and shake the mixture through.
- Carefully fold the mixture together; stir in the red food coloring and butter.
- Spread the mixture onto the prepared jellyroll pan and bake 12-13 minutes (to avoid cracks, don't overbake).
- When the cake is done, run a knife around the outside and invert onto the dish towel; roll up, using the dish towel to help, starting with the long side.
- Let the cake cool thoroughly.
- Filling: Long way: Whisk together the flour and milk in a saucepan and whisk over medium heat until very thick. Remove from heat and cool.
- Easy way: Mix the flour and milk in a microwaveable container and use a hand blender to make it smooth. Microwave 3 minutes; stir, then microwave until boiling and thick. Stir to smooth, then place a piece of plastic wrap directly on the surface and let cool. I put it in the freezer for a few minutes if I'm in a hurry.
- While the mixture is cooling, whip the butter until fluffy; add the sugar and vanilla and beat until smooth and the sugar is dissolved.
- Add the cooled milk mixture to the creamed mixture and beat until it is smooth and stands in peaks.
- Assembly: Carefully unroll the cooled cake and remove the parchment.
- Spread the filling over the surface of the cake, and reroll.
- Using a serrated knife, cut the crisp ends off; cut the roll into three pieces, 7", 5", and 4" (approximately).
- Place them standing up on a serving tray.
- Melt the white chocolate and pour some over the tops of each of the candles, allowing some to run down the sides to resemble dripping wax.
- Shake on some Christmas colored sprinkles; place a raspberry in the center of each for the flame.
- Surround the candles with Christmas greenery.
Amount Per Serving
Calories 517 Calories from Fat 277
Percent Total Calories From: Fat 54% Protein 5% Carb. 41%
Nutrient Amount Per Serving:
Total Fat 31 g 47%
Saturated Fat 18 g 91%
Cholesterol 144 mg 48%
Sodium 342 mg 14%
Total Carbohydrate 53 g 18%
Dietary Fiber 0 g 0%
Sugars 26 g
Protein 6 g
Vitamin A 18% Vitamin C 0% Calcium 0% Iron 4%
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