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Olá meninas, td bem?
Comprei recentemente num site gringo 3 esmaltinhos Color Club, e o Red Velvet foi um deles...
Eu escolhi esse esmalte pq eu sou apaixonada pelo Lubu Heels, da CG e nunca achava para comprar, então descobri o Red Velvet que é bem parecido, não pensei duas vezes...rs....
Depois de comprar o Red Velvet, acabei achando o Lubu Heels na Trans e comprando (ainda não chegou), mas já percebi que os dois são irmãos gêmeos...dãaan, vou ficar com dois esmaltes super parecidos, mas fazer o que né....Imagino que o Vampira Polish tbm seja idêntico....
Esse esmalte é muito lindo, fica um luxo contra a luz solar, esses brilhinhos vermelhos são um charme...
Cobre bem com 2 camadas, usei 3 por TOC mesmo, e tive de usar um roxinho, pq ele é meio fosco e eu queria muito brilho...rs....
Espero que vcs tenham gostado, assim que chegar meu Lubu Heels faço um comparativo, acho super útil para que a gente não fica comprando esmaltes iguais....rs....
Bjos!
Red Velvet Cake
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
1 lb cream cheese, at room temperature
1/2 cup butter, at room temperature
1 Tbsp. vanilla extract
3-4 cups powdered sugar, sifted
Preheat oven to 350 degrees.
In a small bowl, whisk the flour, baking powder, and salt. Whisk food coloring and cocoa powder together, until smooth, in a prep bowl.
In the bowl of your mixer, beat together butter and sugar, until light and fluffy. Beat in eggs, one at a time, then add vanilla and cocoa/food coloring. Add flour and buttermilk, alternating each, beginning and ending with flour. Mix vinegar and baking soda in a little cup and then gently fold this into the cake batter. Split batter into two cake pans that have been greased with the butter papers. Bake 30 minutes at 350F or until a cake tester comes out clean. Cool in the pan 10 minutes then remove to a wire rack to cool completely.
For the frosting:
Whip together butter and cream cheese then add 1 teaspoon vanilla and gradually add the confectioner's sugar until a spreadable consistency is achieved. Place your first layer on your cake stand and spread the top with a dollop of frosting leaving it thicker at the edges. Invert your second layer onto this. Now transfer a little of the frosting to a small bowl and spread a thin coat over the cake. Don't worry about crumbs at this point. Place the cake in the refrigerator for 15 minutes or until the crumb coat is firm (chill the rest of the frosting if your kitchen is too warm). Now frost the cake with the rest of your frosting. Chill several hours or overnight before serving.
All I can say is yum yum yum!
Recipe is here:
pinchmysalt.com/2009/02/04/red-velvet-cupcakes-with-cream...
I halved the food coloring (and replaced the remaining amount with water), and it definitely turned out a nice shade of red. These cupcakes are moist, light, and fluffy. The frosting is much less sweet than store-bought ones, so you might want to increase the sugar a bit if that's what you're going for.
Red Velvet Cake
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
1 lb cream cheese, at room temperature
1/2 cup butter, at room temperature
1 Tbsp. vanilla extract
3-4 cups powdered sugar, sifted
Preheat oven to 350 degrees.
In a small bowl, whisk the flour, baking powder, and salt. Whisk food coloring and cocoa powder together, until smooth, in a prep bowl.
In the bowl of your mixer, beat together butter and sugar, until light and fluffy. Beat in eggs, one at a time, then add vanilla and cocoa/food coloring. Add flour and buttermilk, alternating each, beginning and ending with flour. Mix vinegar and baking soda in a little cup and then gently fold this into the cake batter. Split batter into two cake pans that have been greased with the butter papers. Bake 30 minutes at 350F or until a cake tester comes out clean. Cool in the pan 10 minutes then remove to a wire rack to cool completely.
For the frosting:
Whip together butter and cream cheese then add 1 teaspoon vanilla and gradually add the confectioner's sugar until a spreadable consistency is achieved. Place your first layer on your cake stand and spread the top with a dollop of frosting leaving it thicker at the edges. Invert your second layer onto this. Now transfer a little of the frosting to a small bowl and spread a thin coat over the cake. Don't worry about crumbs at this point. Place the cake in the refrigerator for 15 minutes or until the crumb coat is firm (chill the rest of the frosting if your kitchen is too warm). Now frost the cake with the rest of your frosting. Chill several hours or overnight before serving.