Aksamitny Czerwony Tort Betty Boop

This Betty Boop Cake is a stunning dessert where velvety red layers deliver a tender crumb that contrasts beautifully against smooth, tangy cream cheese buttercream. The iconic look is achieved with shiny black fondant hair and bright white eyes, giving this cake a playful pop of cartoon charm that is perfect for any celebration.

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Creating this cake is an advanced baking project that rewards patience and precision. From mixing the vibrant red batter to sculpting the classic fondant silhouettes, every step contributes to a nostalgic and delicious result that serves 12 people.

Ingredients

• For the Cake
• 2 cups (250 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• ¾ cup (180 ml) whole milk
• 2 teaspoons vanilla extract
• 1 tablespoon red gel food coloring (adjust for deep color)
• For the Cream Cheese Buttercream
• 8 ounces (225 g) cream cheese, at room temperature
• ½ cup (115 g) unsalted butter, at room temperature
• 4 cups (500 g) powdered sugar, sifted
• For Decoration
• 8 ounces (225 g) black fondant
• 4 ounces (115 g) white fondant
• 2 ounces (55 g) red fondant
• 1 teaspoon edible pearl dust or luster dust (optional)
• Cornstarch (for rolling fondant)
• Other
• Cake board
• 2 x 8-inch round cake pans
• Parchment paper

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Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Step 3

In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5

Reduce mixer speed to low and alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape down bowl as needed.

Step 6

Mix in red gel food coloring until the batter is uniformly deep red.

Step 7

Divide batter evenly between prepared pans and smooth tops with a spatula.

Step 8

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Step 9

Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.

Step 10

While cakes cool, prepare cream cheese buttercream: beat cream cheese and butter together on medium speed until smooth, about 2 minutes.

Step 11

Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 3 minutes.

Step 12

Trim cake domes level with a serrated knife. Place one layer on the cake board and spread a layer of buttercream on top. Carefully place the second layer on top.

Step 13

Apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set.

Step 14

Apply a final coat of buttercream and smooth sides and top with a cake scraper or offset spatula.

Step 15

Dust a clean work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty Boops hair silhouette using a template or freehand. Transfer onto parchment.

Step 16

Roll white fondant and cut out two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips. Dust with edible pearl dust if desired.

Step 17

Once the cake is chilled and frosting is firm, gently drape black fondant hair silhouette over the front of the cake, trimming excess at the base. Attach white fondant eyes and red lips with a small dab of buttercream.

Step 18

Use extra black fondant to pipe or cut out eyelashes and eyebrows. Position them around the eyes.

Step 19

Optionally, roll a thin coil of red fondant into Betty Boops decorative headband and place across the top edge of the hair silhouette.

Step 20

Add any final touches such as a small sugar flower or edible sparkles around the base.

Step 21

Allow the decorated cake to rest at room temperature for 30 minutes before slicing and serving.

Zusatztipps für die Zubereitung

For extra stability while decorating, you can insert wooden dowels through both cake layers before applying the final layer of buttercream. It is also important to ensure the crumb coat is completely set in the refrigerator to create a smooth surface for the final frosting and fondant application.

Varianten und Anpassungen

For a more classic red velvet flavor, try substituting 1 teaspoon of cocoa powder and 1 teaspoon of white vinegar into the cake batter. If you prefer a lighter, silkier finish for the exterior, you can swap the cream cheese buttercream for a Swiss meringue buttercream.

Serviervorschläge

Serve this vibrant cake with a handful of fresh berries or a dollop of whipped cream to add a fresh contrast to the rich cream cheese frosting and velvety cake layers.

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Whether you are a fan of classic cartoons or simply love a high-quality red velvet cake, this Betty Boop design offers a unique and memorable dessert experience. Enjoy the process of building this character cake and the delicious reward that follows.

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Najczęściej zadawane pytania dotyczące przepisów

→ Jak uzyskać intensywny czerwony kolor biszkoptu?

Użyj czerwonego żelowego barwnika spożywczego, stopniowo dodając go do ciasta aż do uzyskania głębokiego koloru. Żelowy barwnik jest bardziej skoncentrowany niż płynny i nie wpływa na konsystencję ciasta.

→ Czy mogę przygotować dekoracje z fondantu z wyprzedzeniem?

Tak, elementy z fondantu można przygotować dzień wcześniej. Przechowuj je w szczelnym pojemniku w temperaturze pokojowej, aby zachowały elastyczność i nie wyschły.

→ Czym można zastąpić krem serowy?

Możesz użyć bezy szwajcarskiej, która jest lżejsza i bardziej jedwabista. Zachowa stabilność tortu i świetnie komponuje się z czerwonymi warstwami biszkoptowymi.

→ Jak zapewnić stabilność wysokiego tortu?

Wstaw drewniane kołki przez obie warstwy tortu przed nałożeniem finalnej warstwy kremu. To zapobiegnie przesuwaniu się warstw i zapewni stabilną konstrukcję podczas dekorowania.

→ Jak długo można przechowywać udekorowany tort?

Tort z kremem serowym należy przechowywać w lodówce i zużyć w ciągu 3-4 dni. Przed podaniem wyjmij go na 30 minut wcześniej, aby osiągnął temperaturę pokojową i krem nabrał miękkości.

→ Czy można nadać temu tortowi smak red velvet?

Tak, dodaj do ciasta 1 łyżeczkę kakao i 1 łyżeczkę białego octu, aby uzyskać klasyczny smak red velvet z delikatną nutą czekolady i charakterystyczną strukturą.