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Okay, so what's the scoop on red velvet cake?  How many of you really make it from scratch and how many of you just put red food color into their chocolate batter?

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I am late to this discussion however pure scratch w buttermilk, vinegar and red food coloring is the only in my humble novice baking opinion the way to go, my reive is from my grandmothers original just added a few things to reflect changes from the 1940's lol
After reading the blog the first thing we must realize choco lovers is this is by no means a chocolate cake, cocoa is an enhancer for color sake just as the red die is, this is a silky buttery deep flavor cake, which as I stated must be made from scratch to really taste a true red velvet, just like a German chocolate is not a true deep chocolate there are variations of chocolate taste and Red Velvet is Not a chocolate cake, chocolate is the flavor enhancer if you think about it this way it may help with the taste you each are looking for, silky, smooth red choco deliciousness lol

make it from  scratch 

end result well worth the effort

I make it from scratch.  I also don't like the red dye so I am going to try beet juice on the next one.  who knows?

Thank You Patricia... I have used my recipes for over 33 years so they are well tested!


 
Patricia Sweetland said:

I made the one Jeri posted and hers came out great.. I like all her recipes..

I'm gonna have to try this recipe. It sounds delish. Thank you!


Stacey Leroy-Dyson said:

Just realised how old this thread is but anyway, I made red velvet cakes with this recipie, and I found them quite delicious !

http://simplyrecipes.com/recipes/red_velvet_cupcakes_with_cream_che...

Thank you. I did not grow up on red velvet cake, so I never knew what it was suppose to be like.

Geniese Ligon said:
After reading the blog the first thing we must realize choco lovers is this is by no means a chocolate cake, cocoa is an enhancer for color sake just as the red die is, this is a silky buttery deep flavor cake, which as I stated must be made from scratch to really taste a true red velvet, just like a German chocolate is not a true deep chocolate there are variations of chocolate taste and Red Velvet is Not a chocolate cake, chocolate is the flavor enhancer if you think about it this way it may help with the taste you each are looking for, silky, smooth red choco deliciousness lol
Southern Red Velvet from the
Food Network. Look for recipes high in oil and no more than 2 tbsp of chocolate. I would use 2tbsp of chocolate in their recipe instead of tsp.

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