{"id":2008,"date":"2018-01-03T20:24:20","date_gmt":"2018-01-04T01:24:20","guid":{"rendered":"http:\/\/lisa.rushworth.us\/?p=2008"},"modified":"2022-01-24T14:53:06","modified_gmt":"2022-01-24T19:53:06","slug":"5th-birthday-cake","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=2008","title":{"rendered":"Anya’s 5th Birthday Cake"},"content":{"rendered":"

I made a cake with red beets<\/a> for Anya’s birthday cake. I roasted the beets instead of boiling them. Then replaced the espresso with beet juice (mostly because I had it in the pan after roasting the beets). Finally I used 7 oz of carob chips along with three tablespoons of a\u00a0triple cocoa powder blend<\/a>. To make it a little fancier, I made a small layer cake with the mascarpone between the layers.<\/p>\n

I covered the cake with a stabilized whipped cream flavoured with raspberry and added fresh raspberries to to the top. The cake what what I imagined a red velvet cake was before it became white cake with red dye – a deep reddish brown colour. Very moist and dense in spite of the whipped egg whites folded into it.<\/p>\n

\"\"<\/a><\/p>\n

Raspberry Whip Cream<\/strong><\/p>\n

1 cup heavy whipping cream
\n1\/2 cup fresh raspberry pur\u00e9e (seeds strained out)
\n1 packet unflavoured gelatin
\n2 tablespoons superfine sugar<\/p>\n

Dissolve gelatin in the raspberry pur\u00e9e.<\/p>\n

Begin whipping the cream in a stand mixer. Slowly add in the sugar. Leave the mixer run and heat up the gelatin per instructions. Allow to cool a bit but don’t let it set. Drizzle raspberry mixture into cream and continue whipping to the soft peak state.<\/p>\n

Since I was using this as a cake ‘frosting’, I immediately applied it to the cake and allowed it to set\u00a0on<\/em> the cake. Before the gelatin set:<\/p>\n

\"\"<\/a><\/p>\n

After gelatin has set:<\/p>\n

\"\"<\/a><\/p>\n

Anya got to wear her new birthday party skirt too!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I made a cake with red beets for Anya’s birthday cake. I roasted the beets instead of boiling them. Then replaced the espresso with beet juice (mostly because I had it in the pan after roasting the beets). Finally I used 7 oz of carob chips along with three tablespoons of a\u00a0triple cocoa powder blend. …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3,22,1319,21,128,46],"class_list":["post-2008","post","type-post","status-publish","format-standard","hentry","category-food","tag-anya","tag-birthday","tag-cake","tag-cooking-2","tag-food","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/2008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2008"}],"version-history":[{"count":7,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/2008\/revisions"}],"predecessor-version":[{"id":8518,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/2008\/revisions\/8518"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}