Bloody Beet Cake
Happy October beautiful people!
Tis the season of sweaters, changing leaves, and best of all...HALLOWEEN!!! Ya, that's right, we are about to get SCARY good with this new recipe!!
So you all love red velvet cake (obviously because it's delicious) but did you know it is generally made with artificial DYE to get it that luscious shade of red??
NO THANK YOU!
We wanted to create one of our own using all natural ingredients so we teamed up with the beautiful and talented Brooke (@bthebaker) and got to work!!
How you may ask?? BEETS!! Our Organic Red Beet Powder is the perfect natural red food coloring alternative, and trust me, you will not be able to tell it's there!! We paired this elegant but spooky cake with a white chocolate ganache colored and flavored with our Organic Raspberry Powder and more or our Organic Red Beet Powder. This combination provided that really bloody red we were looking for with a subtle raspberry flavor and all kinds of deliciousness.
Sorry Y'all, this one is not vegan, but with the power of substitutions, you can make this cake any way you please!! Trust us, it's worth a try!!
Red Beet Red Velvet
12 oz. cream cheese, room temp
6 oz. unsalted butter, room temp
½ tsp Salt
5 ½ cup powdered sugar
1 tsp Vanilla extract
2 tbsp half and half
Cream together cream cheese and butter for approximately 5 minutes. Add salt and powdered sugar in two parts, scraping the bowl in between. With the mixer on low add vanilla and the half and half.
Bloody White Chocolate Ganache
Place white chocolate chips into a heatproof bowl, I prefer a glass bowl.
In a small saucepan scald (get really hot, but not boil) heavy cream. Pour hot cream over chocolate and allow it to melt before whisking it together, approximately 2 minutes.
Meanwhile, sift beet and raspberry powder. Whisk it all together and allow Ganache to completely cool before using it as a topping. You can store in the refrigerate for up to two weeks
Assemble red velvet cake with layers of cream cheese frosting.
Allowing the cake to firm up in the refrigerator, preferably overnight, will allow for an easy frosting experience. The cake will also need to be cold when dripping with ganache.