No matter how old you are you always deserve a birthday
cake. For my Dad’s birthday last year I baked him a vanilla celebration cakewith butter cream, and last year I baked Jon a coffee and chocolate cake! Aren’t
the men in my life lucky!
This year I thought I’d go super cheesy baking Jon a “Stevenage
Boro” Cake...like I say...you’re never too old! To stick to the team’s red and
white colour scheme, I thought what better than a red velvet cake with cream
cheese frosting. YUMMY!
I’m sure you’re all very well aware of what red velvet is,
the name kind of gives it away. But I have to admit, despite all the pictures
of red velvet cakes, cupcakes, cakepops and more that appear of every cooking
blog across the globe, I still didn’t know what to expect when it came to
texture or taste. I had never previously cooked with buttermilk so I had no
idea how this would affect the cake.
The way I would describe a red velvet cake is super moist,
and most definitely velvety. It has a light crumb, yet still seems to be
extremely rich and dense all at the same time! The cream cheese frosting also
really compliments the cake; I think it would be far too sweet with my normal
vanilla buttercream, and it’s nice for a change! Even without my normal
super-sweet icing, the cake was still a little too sweet for some of our
friends and family – I however, loved it.
