Fabulous Food Friday with Pink Dandy Chatter

Welcome to Fabulous Food Friday! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to try to feature an awesome blogger with their great recipe! Today’s feature blogger is Janae from Pink Dandy Chatter.  Many of you have probably heard of Janae's wonderful shop Pink Dandy, but did you know she has a great blog too?  When you get a chance, swing by Janae's fun blog.  I’m sure you’ll find a recipe you and your family will love. 


Hello Everyone! My name is Janae from Pink Dandy Chatter. Pink Dandy Chatter has a little something for everyone. I blog mostly about what inspires me or interests me. There are recipes, Etsy favorites, featured sellers, craft projects, places I have been, product reviews and giveaways. I hope you will stop by and say hello.

A little about me. I am married to my high school sweetheart and a mother to 3 beautiful girls. I live in sunny Arizona, where it always seems to be hot. I have a bath & beauty shop on Etsy called Pink Dandy. Of course, I love to make bath and beauty products, but, I am also in love with cooking and baking. I am very picky when it comes to red velvet cakes. I feel like it will either be wonderful or horrible. I have a family recipe that I ADORE and could eat everyday. But, thankfully, I don't make it that often...or, I would be in big trouble =)

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WHAT YOU WILL NEED FOR THE CAKE:

3-3/4 cups flour
3 tbsp cocoa powder
1-1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter (at room temperature)
2-1/4 cups sugar
3/4 cup vegetable oil
3 large eggs
1-1/2 tsp vanilla extract
1-1/2 tsp red wine vinegar
20 drops red food coloring
1-1/2 cups buttermilk

LET'S GET STARTED:

Preheat oven to 350 degrees. Spray cooking spray into two 9 inch cake pans and flour.

Whisk the flour, cocoa powder, baking soda and salt in a small bowl.

Cream the butter, sugar and oil. Add the eggs, one at a time. Scrape down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

Add the flour mixture to the batter in 3 batches alternating with the buttermilk and mix well. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Test the middle with a toothpick...if it doesn't stick, the cake is done.

Cool cakes completely before removing from the pans or decorating.

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WHAT YOU WILL NEED FOR THE FROSTING:

1/2 cup heavy cream
1 cup milk
1/2 vanilla bean pod
7 tbsp flour
3 sticks unsalted butter (room temperature)
1-1/2 cups sugar



LET'S GET STARTED:


Combine the heavy cream, milk and vanilla bean in a small saucepan over medium-high heat (bring to a simmer). Remove the vanilla bean and throw away. Add flour and cook, whisk constantly for 2 minutes. Scrape into a bowl and cover. Refrigerate until very cold (at-least 2 hours).

Combine the butter and sugar in a bowl with a whisk attachment and beat until the mixture is very fluffy (about 6 minutes). Add the cold paste (a few tablespoons at a time). Whisk until light and fluffy.