Two for the Price of One

Today, I completed my eighth Toastmasters' speech towards my Competent Communicator goal. Yes, only two more speeches to go! For this meeting I had the wonderful idea to create a PowerPoint presentation regarding my progress in my cake decorating skills. As an added bonus, I decided to bake a red velvet cake and document through photos the steps needed to decorate the cake. During the meeting each member received a number and we held a drawing to determine who would receive the cake. Not to leave anyone out, the rest of the members received a cupcake.

Later this afternoon, I received an email from the winning member and learned he decided to raffle off the cake to assist in his fundraising efforts for the Atlanta AIDS Walk. I feel extremely honored that he chose to use the cake for this purpose. After giving people the opportunity to win the cake at $1 per ticket, he was able to raise $70 in two hours towards his goal. I've been asked to bake another cake for his team.

This was the first time I made my mother's red velvet cake recipe so I will count it towards my new recipe goal. However, I am feeling really selfish and will not disclose her recipe. You have to keep something in the familyJ. I will, however share Martha Stewart's red velvet recipe as it is similar to my mom's recipe.

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.