An Easter Basket made from Red Velvet Cake with Buttercream Basket Weave and Roses is a decidedly Southern treat. According to the NYTimes it originated in Texas in the 1940s, but red velvet cake spread to the rest of the south and then found its way north. I first heard about it from my stepmother, who is from Alabama. Her mom made it for her when she was young and now I make red velvet cake for her at her birthday. I always pair red velvet with cream cheese icing (which is one of the classics), and used it to fill the layers and do a crumb coat on the cake (way more about that in the book), but if you are going to attempt this basket weave finish (see my reel on instagram to watch how I did it) I would suggest going with a buttercream icing, which is much easier to pipe and less temperamental than cream cheese icing in a warm kitchen. You can use any of the buttercreams (there are many) from Zoë Bakes Cakes, but for this cake, I went with the simple American Buttercream.
Red Velvet Cake with Buttercream Basketweave and Roses
I made Red Velvet Cake from my book, but baked the layers in three 6×2 Inch cake pans, which is why it is soooooo tall. You can pick any flavor cake and bake it in the size that you prefer. If you go with smaller pans, you will want to check them about 5-10 minutes earlier when baking, since they will be done sooner the smaller they are.
American Buttercream for decorating and flowers from Zoë Bakes Cakes
6 cups (720g) confectioners’ sugar
1 1/2 cup (339g) unsalted butter, softened
1 tablespoon vanilla extract (make your own)
1 teaspoon almond extract – or whatever fits the flavor of your cake.
4-6 tablespoons heavy whipping cream (enough to make buttercream pipeable)
Cream together the sugar, butter, vanilla, almond extract and heavy cream and beat slowly until smooth. Add color in smaller bowls if you are making more than one color.
Roses: How to Pipe Roses instructions can be found in the Baking with my Mother YouTube video!
All my Favorite Cake Equipment can be found here.
Specific tools for this cake:
Gel-Based Food Color for roses
Pearl Candy Beads for garnishing
To pipe the roses I used two sizes of rose tips:
Large roses – Ateco 180
Small roses – Wilton 125
Leaf tip – Wilton 366
Basket Weave Tips:
Horizontal Ateco 46
Vertical Ateco 1
Decorating Bags, 18-Inch – you can use cloth bags, but with all the different colors you will need several.
Happy Birthday to Nana!