Friday, was my last
night in California and Tyler’s parents graciously hosted Tyler and me as well
as my mom, step-dad, and Tyler’s grandfather for dinner at Sharon Heights
Country Club. As many of you know, Sharon Heights is where we had our wedding
reception and it is a very special place for us. Tyler and I both look forward
to visiting the club when we are home as there is no question the food will be
fabulous and the company will be great! This meal was no exception.
As a surprise, my mom
had brought a mini version of our wedding cake to eat for dessert. Sadly, our
wedding cake didn’t survive as it got smooshed with the decorative flowers that
were around it…oops! Not to mention,
there would have been no way for us to get the cake back to NYC. So, my mom
called her good friend, Linelle, who made our red velvet wedding to see if she
would be willing to replicate the cake. Linelle kindly agreed to bake the cake
and gave my mom the directions to make the frosting, who then brought it to
dinner to surprise us. It was incredibly thoughtful and such a nice way to
end a really great meal with our families.
Here's what it looked like on our wedding day courtesy of Terry Way Photography :)
We didn't get a chance to take a picture before they cut it up!
Boompa at dinner
Entry way of the club...It looked really pretty from the outside
After dinner, we headed to Brandon's house to hang out and see some friends. It was a great way to end such a nice evening as Brandon has been there from the beginning with us!
Red Velvet Cake & Cream Cheese Frosting
(composite recipe for
Jenny and Tyler’s wedding)
12 Tbsp butter (1 ½ sticks), room temperature
2 large eggs, room temperature
1 tsp vanilla
1 tsp salt
2 ½ C flour
1 ½ C sugar
2 Tbsp red gel food color plus 2 Tbsp water **
2 Tbsp unsweetened cocoa
1 C buttermilk
1 Tbsp vinegar
1 tsp baking soda
** For Jen’s wedding color request, I used 36 drops red
liquid food coloring plus 3 toothpicks-dipped in orange food paste color (about
3/8 tsp) to get the burnt orange color
Preheat oven to 350°.
Generously grease and flour 3 8-inch
layer cake pans or 2 9-inch cake pans (I used 2 6-inch pans, with some leftover
batter which I baked in several little soufflé cups for leftovers).
Cream butter and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended. Combine cocoa, food coloring and 2 Tbsp
water; beat into the egg mixture.
Combine flour and salt.
Alternately add flour and buttermilk mixtures to the batter in 3
additions, beating on low speed. Scrape
down bowl after each addition. Combine
baking soda with vinegar in small cup and add to cake batter, mixing until
blended. Spoon batter into cake pans;
bake for 22-28 minutes or until long wooden skewer/toothpick inserted in the
center comes out without wet batter. If
some moist crumbs are attached, it’s OK.
Cool in pans on cake racks. When
cool, remove from pans and frost.
Frosting:
(yields enough
frosting to frost a 3 layer 9-inch cake)
1 lb. cream cheese, softened
4 C sifted powder sugar
2 sticks (1 cup) unsalted butter, softened
1 tsp vanilla
In a standing mixer fitted with the paddle attachment, or
with a hand-held electric mixer in a large bowl, mix cream cheese, sugar and
butter on low speed until incorporated.
Increase speed to high and mix until light and fluffy, about 5
minutes. Occasionally stop mixer and
scrape down sides of bowl with spatula.
Reduce mixer speed to low and add vanilla. Raise speed to high and mix briefly until
fluffy. Store in refrigerator until
somewhat stiff, before using. May be
stored in refrigerator up to 3 days.
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