Good Bye, my friend

2 Days ago, I got message from my friend, she said one of my beloved friend past away. The message hurted me so bad. She was my best friend, she was my sister . We lost contact for almost 2,5 years! I couldn't reach her at all.

Just a month ago, from my other friend I heard that she got cancer, she was so ill. oh.. GOD, I make a wish, that I hope can see her again. But only GOD knows ! I can't make it :(

**there was one funny story about her , one day, for 5 days I found some snack on my table , no body knows who did it, and after a week ours office boy in my old company told me who did it. That was her ! She told me the reason, "You need much energy to running here and there" - (oh, well.. I used to be marketing officer who always try to catch a big client :D ) And since then she became my best friend . Everything about her was so simply, she can be best friend for everybody.

Gosh, I missed the way you walk, I missed share toughs with you, I missed your laugh. And that made me cry. Goodbye my friend I know your gone, but I can still feel you here. I know you are in a better place and one day we will be together again, and now until then you will always remain my best friend .

I made the cake yesterday, that remind me about her .. *sigh* I wish you are here, we share snack and sit on my porch having a girl conversation !

RED VELVET CAKE

Source : Bobby Flay

Ingredients

Cake:
3 3/4 cups all purpose Flour
3 tablespoons Dutch processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
1 1/2 cups buttermilk, at room temperature

For the cake:

Directions
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.

Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost or just using your cupcake mold it will work too :)

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Frosting:
1/2 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and seeds scraped
7 tablespoons all-purpose flour
3 sticks unsalted butter, at room temperature
1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.