Macaron Red Velvet Cake // Baby Shower #2
Super excited to share this red velvet cake decorated with macarons and sprinkles for our baby #2 shower/sprinkle! How time flies from our first baby shower (can’t believe we had it right before COVID19 hit), and we can’t wait for our little girl to arrive.
We didn’t have a formal baby shower since this is our second, but I still wanted to celebrate since I think every baby deserves a party. Also, this would be a rare opportunity for all the godparents of our baby to be together. Our family friends were already hosting a BBQ, my best friend was off work that week since she was moving, and my brother and sister in law were in Seattle visiting us.
My best friend had just moved out of Seattle to West Washington, and she traveled 90 min, including taking the ferry just to be there for the day. I don’t think we would ever be able to get everyone together again in the same room! (Although we are keeping our fingers crossed my brother and sister in law will move to Seattle)
My plan was to bring a cake and balloons to low key celebrate. I was very touched when I arrived and found their home and backyard decorated with pompoms, balloons, an adventure baby shower sign, luggage favors with chocolate inside. Our family and friends also made the cutest diaper cake, topped with succulents.
I told everyone no gifts needed, but they kindly wanted to get cute items for the baby, so she doesn’t have to wear only hand me downs from Isabelle.
While my cell phone shot doesn’t do it justice, I’m glad to have the memories. I love all things Pinterest, and this decor is totally my alley.
Although layer cakes are a lot of work, I’m so happy with how cute it turned out! I was inspired by cakes topped with macarons on Pinterest and Instagram. I think the rainbow colors are perfect for a baby cake. The macarons are from Costco, which has the best deal at 36 macarons for $21.
I also had a red velvet cake for our first baby shower cake but used a cake mix so I could focus on the fondant. This time, I baked the red velvet from scratch, adapted from Sally’s Baking Addiction, with a few modifications such as more cocoa powder for a stronger chocolate flavor and reduced sugar.
Counting down the days til she comes out. With the back pain, frequent bathroom trips, and shortness of breath from the baby belly, I’m ready for her eviction date!
Macaron Red Velvet Cake
Ingredients
RED VELVET CAKE
2 3/4 cups cake flour (spoon & leveled)
1 teaspoon baking soda
1/4 cup + 1 tablespoon unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1 cup vegetable oil
4 large eggs, separated
1 tablespoon vanilla extract
1 teaspoon distilled white vinegar
red food coloring
1 cup buttermilk
CREAM CHEESE FROSTING
12 oz cream cheese, softened to room temperature
3/4 cup unsalted butter, softened to room temperature
6 cups (660g) confectioners’ sugar
2 teaspoons pure vanilla extract
pinch of salt, to taste
DECORATIONS
macarons
sprinkles
Directions
Preheat oven to 350°F. Grease three 6-inch (or two 9 inch) cake pans, lined with parchment paper.
RED VELVET CAKE: Mix the flour, baking soda, cocoa powder, and salt in a bowl. In another bowl, beat the butter and sugar together until fluffy. Add the oil, egg yolks (save the egg whites for later), vanilla extract, and vinegar and beat on high speed.
Gently mix in the dry ingredients and buttermilk to the wet ingredients bowl until just combined. Add in desired amount of red food coloring.
In another bowl, beat the 4 egg whites on high speed until stiff peaks form. Gently fold egg whites into the cake batter. Divide batter between cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool completely in the pans. Chill in fridge so the cakes can be assembled later.
CREAM CHEESE FROSTING: In a large bowl, beat the cream cheese and butter together. Beat in the confectioners’ sugar, vanilla extract, and salt.
ASSEMBLY: Slice off the tops of the cakes to create a flat surface. Place 1st cake layer on plate and top with frosting, then add 2nd and 3rd layers. Apply a very thin layer around the entire cake to make a crumb coat. Refrigerate cake for at least 30-60 minutes. Remove cake, and apply the rest of the frosting. Top with additional frosting, sprinkles, and macarons to decorate. Chill again to make slicing easier. Serve and enjoy!
