The Dream Cake Factory specializes in custom cake and cupcake designs and uses all-natural ingredients. Cleveland natives Jason Bibb and Toi Dickson began the business in 2009 and established locations in Cleveland and Atlanta, Ga. — Dickson with a background in professional baking and Bibb with experience in art and design. The duo also oversees Race Cakes, a mobile racing event bakery.
Red Velvet Romance Cupcakes
Makes 36
Ingredients:
2 ½ c, cake flour, sifted (not self-rising)
2 T. unsweetened Dutch-process cocoa powder, sifted
1 tsp. salt
1 ½ c. sugar
1 ½ c. vegetable oil
2 eggs at room temperature
½ tsp. red gel food coloring, or 2-4 ounces of liquid food coloring
1 tsp. pure vanilla extract
1 c. buttermilk
1 ½ tsp. baking soda
2 tsp. distilled white vinegar
Technique:
1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper liners or spray with cooking spray.
3. Whisk together sifted cake flour, sifted cocoa and salt; set aside.
4. Whisk together sugar and oil, making sure to slowly pour the oil into the sugar.
5. Add eggs to the sugar-oil mixture one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.
6. Add the food coloring and vanilla extract.
7. Add flour mixture in three batches, alternating with two additions of buttermilk and being sure to end with the flour.
8. In a separate bowl, mix the baking soda and vinegar (it will foam like a fourth-grade science project) and quickly add it to the mixture. Mix for ten seconds.
9. Divide batter evenly among the tins — an ice cream scoop works best.
10. Bake rotating the tins halfway through until a toothpick placed in the center comes out clean, about 20 minutes.
11. Transfer tins to a wire rack to cool completely before removing the cupcakes.
12. Frost with your favorite frosting or cream cheese frosting.
Cream Cheese Frosting
Makes 4 cups
Ingredients:
1 c. (2 sticks) butter at room temperature
12 oz. cream cheese at room temperature
1 lb. (4 c.) confectioners’ sugar, sifted
¾ tsp. pure vanilla extract
Juice of 1 fresh lemon
Technique:
1. With an electric mixer, beat butter and cream cheese until smooth and fluffy.
2. Add sugar, ½ cup at a time.
3. Add vanilla and lemon and mix until smooth, scraping down the bowl as needed.
4. Frost using a pastry bag or an offset spatula.
