A Sexy One for M

Crimson lips on porcelain skin. Blood-red satin skimming luminous legs. Bold, yet shy. Sexy, yet innocent. Red versus white. Yes, beckoning, and alluring. Call me the open-minded, generous wife, because I brought Sexy back for my dear husband. M was craving for it, and yes, I am not quite a sexy being, but surely I could give him someone something else that fits the bill? It was his birthday, for crying out loud!

We were watching food porn one evening. Sexy filled the bigass screen with her equally voluptuous assets. M got a little hot under the collar, and blurted, ‘Can I have a {Sexy} for my birthday, pleeease?’. Yes I was a little jealous, but the man has his needs and the way to a man’s heart is surely through his………*ahem*.

So I did it. The frumpy ‘housewife’ made Sexy and let the husband do whatever he wanted to it, errrr, I mean her! He certainly was very forward; he ate her and declared that she was one of the best he has ever had. Good-looking, tender, bends to his will, gives, deep, dark, voluptuous, tangy and sweet.

Poor me. I think the girl with the perfect everything actually exists.

Here’s how if you want to make whip up a Sexy. By the way, I was being rude. Even hotties have a name – Red Velvet in this case.

Red Velvet Cake
(adapted from The Hummingbird Bakery Cookbook)

For a luscious body:
120g unsalted butter, room temperature
300g caster sugar
2 eggs
20g cocoa powder
40ml red food colouring (only Dr Oetker’s suits her)
1 teaspoon vanilla extract
240ml buttermilk
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
2 quantities cream cheese frosting (see below)

1. Preheat oven to 150 degrees Celsius (fan-assisted). Grease a cake tin (with removable base, 8-inch diameter) with unsalted butter.

2. Beat butter and sugar with electric mixer with paddle attachment till light, pale and fluffy.

3. Add eggs one at a time and beat until everything is well incorporated.

4. In a separate bowl, mix cocoa powder, vanilla extract and food colouring to make a thick dark paste. Add this to butter mixture and beat briefly until well-combined. Slowly pour in half the buttermilk. Beat until well mixed, add half the flour and beat until everything is well incorporated. Repeat this process until the remaining buttermilk and flour have been added. Add salt, bicarbonate of soda and vinegar at this point and beat the batter until well mixed.

5. Tip mixture into cake tin and bake in preheated oven for 40 min. Turn oven up to 160 degrees Celsius and bake for another 20-22 min. Test if the cake is cooked using the skewer test – it should come out clean. Leave cake to cool slightly in tin before turning it out onto cooling rack to cool completely.

6. Once the cake is completely cooled, cut the cake into three layers.

7. Sandwich the layers with cream cheese frosting, and dress the cake all up in more frosting.

Cream cheese frosting:

300g icing sugar, sifted
100g unsalted butter, at room temperature
250g full-fat cream cheese, cold

1. Beat cream cheese and butter together until well-combined.

2. Add icing sugar and beat till completely incorporated, and that frosting is light and fluffy. Do not overbeat as it can become runny. Add more icing sugar if you like it to be sweeter, or ease up if you prefer it to be less sweet. Do note that the lesser sugar you add, the runnier the frosting will be.

Enjoy her company.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post has been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

 

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36 thoughts on “A Sexy One for M

  1. Yiting

    hello! i’ve been wondering for the longest time, can we bake cakes and muffins and the like without baking soda/baking powder? o have a bag of belgium chocolate flakes that my sister brought all the way back from melbourne and have been thinking for the longest time what to bake with it.. all recipes seem to use these chemical stabilizers.

    Reply
    1. The Pleasure Monger Post author

      Yiting: I haven’t tried baking without baking soda/powder. Essentially if you need a cake to have a certain height, you’ll need to have them I think..Other options include whipping up egg whites till stiff so they can get some air into the cake for it to rise, but I’m not sure if they will hold well without baking soda etc.

      Reply
  2. Lady J

    haha I agree with bookjunkie. The post should come with a warning too!! The cake is definitely one sexy gal!! Your man sure is lucky!

    I’ve always loved red velvet cake but it’s kinda hard finding the right one here in Singapore. Again, this recipe goes into my cook-book although I’m not sure when I will start baking.

    Reply
  3. tiffany

    Gorgeous photos and great post! This cake looks soooo delicious, can’t wait to make it myself. Curious what you’ll be posting to follow such a sexy post? hehe

    Reply
  4. Jeanne

    I’m rather confused with Red velvet cake. I heard that this cake came about because people were really poor and didn’t have much to make cake with so they added beetroot into the recipe and thus, it looked all red and velvety LOL! But I rather see a recipe with beetroot, not sure if it was an urban legend. Anyway, I love Red Velvet cakes, but most that I’ve tried always taste so dry. Yours look yum!

    Reply
    1. The Pleasure Monger Post author

      Jeanne: That’s interesting, I didn’t know that! I’ve never seen a red velvet recipe with beetroot in it either, but it sounds like what they do for chocolate cakes to add moisture and colour. Thanks for your compliment!

      Reply
  5. Annapet

    I’ve been staring at this SEXY, SEXY cake as if staring enough will make it come to life right in front of me. I even have tea ready!

    Reply
  6. Amy

    Hi!! I found ur blog when I was researching on my wedding location that is amara sanctuary! I am also doing a two day thing for my wedding n looking at bridal veil as well. I was hoping I could email u with some questions I’ve got regarding bridal veil n stuff! Will that b ok? Pls drop me an email!

    Reply
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  9. baker in training

    well I just had a request to bake a red velvet cake …and did a quick research and one had 60mls of red food colouring!! as yours has less I think I may use yours…I have read somewhere that one should bake cakes with no fan on, what are your thoughts?
    Also I will need to refrigerate this cake (plan on doing this with the cream cheese frosting) and then covering in fondant. How well does it cope with refrigeration?
    thanks in advance
    Baker in Training

    Reply
    1. The Pleasure Monger Post author

      baker in training: The amount of food colouring depends on how potent yours is. Dr Oetker’s worked for me with that volume. I once tried Silver Spoon and had to add so much for the right colour that the cake turned out bitter. My oven was a fan-assisted one, and I’ve never used a non-fan oven. I’ve read that you should increase your temperature by about 10 degrees Celsius if it’s a non-fan assisted mode that you’re using. The cake copes well with refrigeration after being frosted (not just a crumb coat…that wouldn’t protect the cake layers from drying out). If not, cling wrap the unfrosted cake in several layers before frosting it.

      Reply
  10. Adrienne

    Hello! This looks lovely! I would like to try baking this next weekend, and wanted to check where you got your food colouring from. Is there anywhere in Singapore I can buy colouring from Dr. Oetker’s? Thanks!

    Reply
    1. The Pleasure Monger Post author

      Adrienne: Hi! I cant seem to find Dr Oetker in Singapore, I’ve since moved on to using Wilton’s No Taste Red Colouring Gel – this can be found at Phoon Huat. I’m not sure about the amount you should be adding to this particular recipe though, as I haven’t tried gel with this recipe before. Good luck!

      Reply
  11. Tessa

    May I ask what could be used as a substitute for the white wine vinegar? I can’t seem to find it but maybe if you can kindly reply the chinese name of it – cause I might be missing it all along!

    Reply
    1. Tessa

      Sorry! Also, what proportions of the tin were filled with batter? I noticed that you had some crumbs decorating the top so I wonder where is it taken out from?

      Reply
      1. The Pleasure Monger Post author

        Hi Tessa, I left the tin behind when I moved out of London, so I can’t remember the exact size, but I am pretty sure it’s 8 inches or 9 inches in diameter. When you unmould the cake, you will have some crumbs sticking onto the surfaces somewhere, so just brush them off and reserve them.

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