Ok, so, here is a little update about my arm. I don't have to have surgery! Yay! And I get to take off my brace/cast thingy on St. Patty's day. (Mar. 17) And, since I have nothing better to do, I decided to make a post about baking. Now, as many of you know, I love baking! For me, there is almost nothing better then seeing one of my projects work out perfectly and beautifully! (well, that may be a slight exaggeration, but still.) The one I am posting about is a cake I made for Mexican Independence Day (Viva Mexico!) It isn't the best cake I ever made, but still, it was tasty and yummy. I tried to make two different Red Velvet recipies, one for the red cake, and another for the green. I personally prefer the Green Velvet one, but sadly, I forgot to take pictures of that cake, so I'll just tell you the one for Red Velvet. But, if you really want, you can go to http://www.lovefromtheoven.com/2011/03/03/green-velvet-cake-st-pattys-day-baking/ to get the full recipe. Here there is a step-by-step intructions for the red velvet cake recipe.

The Recipe:
2 1/2 cups flour
1/4 tsp salt
2 tbsp cocoa powder
1 tsp baking soda
1/2 cup butter, room temperature
1 1/2 cup sugar
2 eggs

1 tsp vanilla
1 cup buttermilk (if you don't have buttermilk, before you start cooking, combine 1 cup whole milk wl 1 tbsp vinegar)
2 tbsp liquid food coloring of your choice
1 tsp vinegar

First, preheat your oven to 350F or 175 C. Make the buttermilk, then combine with the food coloring

Mix together the flour, salt, cocoa, and baking soda and set aside.

In a separate bowl, whip the butter until smooth.

Now, combine the sugar and the butter. Make sure that it is mixed together all the way.

Add the eggs, mixing until combined.

Alternate adding the flour mixture and the milk mixture. Divide into two pans (I used loaf pans) (Don't forget to grease!) and bake until a toothpic inserted into the center comes out clean.
My green Velvet cakes sunk, I'm not quite sure why.

My red velvet came out nice.

Now for the best part: The FROSTING! I doubled the recipe, as i was making two different cakes. This is the normal recipe
Cream cheese frosting:
one 8oz (1 cup) pkg of cream cheese
1/4 cup (1/2 stick) butter
2 cups confectioner's (also known as icing or powdered) Sugar
1 tsp vanilla

Cream together cream cheese and butter ( both at room temp.) You may want to use an electric mixer.

Now, sift in the powdered sugar, one cup at a time, mixing inbetween cups.
Now, add the vanilla, mix and vuala! Some delicious frosting for you!
my cake caved in, not sure why, so I leved off the other cake, and filled this one with the pieces.
Add some frosting in the middle, put the other cake upsidedown on top of it, frost the top and sides, and.....

... you have a patriotic cake!

the cake from another angle.
Dorky dad
the inside of the cake
cutting the cake

Mom with PreshyDad with his slice of cake
The patriotical cake

Dad the dork: the Sequel!

See you all later!