Indulge me please... red velvet cake

I have been sampling multiple recipes of red velvet cakes for my cuppies, ranging from Magnolia Bakery to Rachel Allen, but yet unable to find the perfect one.... accidentally I have come across this recipe through internet from Baked Bakery; Matt Lewis and Renato Poliafito and they are certainly the best to date...

After sampling 2 recipes  I couldn't resist to get their book from Amazon; Baked Exploration... Seriously... for those avid bakers out there... this is the book to get.... So far.. I have tried three of their recipes and Alhamdulillah... not only they are easy to make, they also turned out well each time....

The cake itself is not too chocolatey, not too sweet, light and most importantly moist to my liking. To my disappointment, the suggested cinnamon frosting suggested in the book is a bit too sweet and is an acquired taste...

Red Hot Velvet Cake Layers:
1/4 cup dark unsweetened cocoa powder
2 tablespoons red gel food coloring (see note below)
1/4 cup boiling water
6 tablespoons or 3 oz unsalted butter, softened, cut into small pieces
2 tablespoons or 1 oz vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk 
1 teaspoon pure vanilla extract
2 1/2 cups cake flour
1 teaspoon fine salt
1 tablespoon cider vinegar... I use distilled vinegar
1 teaspoon baking soda

if you do not have buttermilk, you could make it with....

1 cup milk + 1 Tbsp lemon juice- allow to stand for 5 minutes prior to usage.
or
1 cup milk + 1 tbsp vinegar- allow to stand for 1 minute prior to usage.

Red Hot Velvet Cake Layers:

1. Preheat the oven to 325 degrees F /160 C. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

3. Stir the buttermilk and vanilla into the cooled cocoa mixture. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.

4. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Another project which is done recently is the Cinderella dress... Although the dress is done, I still think it is a bit too plain.... I have added some beads at the neckline area and thinking to add a flower details/flower brooch on the dress... What say you???