I love the term mise en place, which is basically French for having your ingredients together (I almost said having something else together, but never mind--it's been that kind of week) before you start.
I thought I did--really!
This month's Cake Slice pick was a red velvet cake, but with a frosting that mixed creamy marscapone cheese with the more standard cream cheese. Here's where it gets hairy. I thought I had red gel food coloring, which is essential for getting that deep, beet red color into the cake.
But it turned out to be pink gel color. Oops. The result was a lovely cake that was a deep brown-red due to the cocoa. It was moist and tender, with gorgeous crumb. The frosting initially looked like it wasn't coming together, but then I turned the hand mixer up on high and it whipped right up.
I'm not convinced the cake recipe was particularly special, but the marscapone-cream cheese frosting was: creamy, fluffy and not too sweet once I slightly reduced the amount of sugar. It's a keeper.
As a total aside, red velvet cake was one of the specialties of my paternal grandmother, who was a professional baker. Every time I eat it I think of her.
Marscapone-Cream Cheese Frosting
Adapted from Vintage Cakes by Julie Richardson
8 oz. cream cheese, softened
8 oz. marscapone cheese
1/3 cup sugar
1/2 cup heavy cream
1 1/2 tbsp. vanilla extract.
Beat together the cream and marscapone cheeses with a hand mixer on medium speed until they are light and fluffy. Add the heavy cream, sugar and vanilla and turn the mixer up to high. Beat until the icing is fluffy and the cream is fully whipped.
This recipe produces enough frosting to spread between the layers of a two-layer cake, and to thinly cover the sides and top. Due to the cream in it, it will need to be kept refrigerated.
