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filling good with red velvet cake!? HELP! - Page 2

post #16 of 31
I did a batch of red velvet cupcakes w/ cream cheese icing for valentines' day and sent to my son's school. They were awesome.
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A scientist recently discovered a food that reduces a woman's sex drive by 90% - Wedding Cake!!!

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post #17 of 31
Quote:
Originally Posted by MrsAB

rhopar33, what size is the bottle of food coloring you use?



That's what I was gonna ask. Is it the McCormick bottles of food coloring? The little ones with the teepee lid? TIA

And what kind of icing do you use with this cake?
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #18 of 31
Thanks rhopar33!
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"After all, it's just cake!"
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Cut And Keep Eating!, LLC
"After all, it's just cake!"
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post #19 of 31
I think we posted at the same time!! Sorry for the repeat ????
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #20 of 31
And what kind of icing do you use with this cake?[/quote]

I use Toba Garret's cream cheese buttercream recipe. It's awesome!
A scientist recently discovered a food that reduces a woman's sex drive by 90% - Wedding Cake!!!

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A scientist recently discovered a food that reduces a woman's sex drive by 90% - Wedding Cake!!!

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post #21 of 31
I make it with a not too sweet white boiled icing. Its was in my Gram's recipe box that way and thats how I've made it. Everyone loves it so it must be "good" icon_smile.gif

Sue
Mommy to 3 boys- all under 5!!!!
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Mommy to 3 boys- all under 5!!!!
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post #22 of 31
HI, just made a raspberry filled red velvet with creamcheese icing. was big a hit. I used smuckers red raspberry preserves. Fresh raspberries are rolled in red cake sparkles.hope this helps
LL
post #23 of 31
cakerunner - this was a reply I gave to a fellow CC'er who asked me to explain the icing I use on my RVC

The icing encompasses SO many cooking techniques - don't let it scare you it's actually easy

First the icing starts off by being cooked -basically making a white roux (which is DEFINATELY a southern term ) and then it moves to a stage where the "roux" cools to room temperature.
Meanwhile, you have other ingredients which are being creamed together.
Then you have the culmination where the roux mixture meets the creamed mixture to become a whipped mixture which although it is whipped, it is not as airy or delicate like a "whipped cream" would be, and yet it's not as heavy or dense as a buttercream or a cream cheese frosting.
The texture -if the icing is made properly- is delicate in feel, literally like a soft buttercream, but not overly sweet - the icing does have sugar in it, but it is granulated. If I have any particuliar question about the recipe it is simply "is this granulated or confectioner sugar" which I can understand, and most people will think it will come out grainy. Well if you make it properly the granules will dissolve and you'll be left w/ an icing that has a slight hint of a buttery vanilla flavour"

In a prior discussion regarding RVC - a fellow CC'er (Crimsicle) made the statement of a lifetime, this is the comment written:

" Newlywedws - I'm glad to see someone else who knows what Red Velvet Cake is really supposed to be. Cream cheese icing is an abomination on this cake, IMHO. Yet, that's all you see. I got my recipe back in the sixties when this cake began to show up a lot at potluck dinners and such. It has the multi-stage cooked frosting you describe. I'm also a snob about the food coloring. I insist on McCormick's red food coloring. No other will do. Prepared correctly, this cake really IS like red velvet. It is amazing. But, I'm willing to bet that few people today have ever tasted a REAL red velvet cake. It's a pity. "

I cracked up laughing about the abomination part -b/c I didn't think to say it first!
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #24 of 31
Oh, that's too funny! This is the exact red velvet and icing recipe my friend gave me to make. It was her grandmother's recipe and now handed down to me. The icing recipe does look intimidating, but really it is quite simple! It is luscious and my friend also never had red velvet any other way!
Becky
formerly skinnycakelady
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Becky
formerly skinnycakelady
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post #25 of 31
Quote:
Originally Posted by cakerunner

Oh, that's too funny! This is the exact red velvet and icing recipe my friend gave me to make. It was her grandmother's recipe and now handed down to me. The icing recipe does look intimidating, but really it is quite simple! It is luscious and my friend also never had red velvet any other way!



Ok, I'll have to try this. I'm addicted to Toba's cream cheese buttercream but I believe in giving things a try.
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A scientist recently discovered a food that reduces a woman's sex drive by 90% - Wedding Cake!!!

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post #26 of 31
Quote:
Originally Posted by newlywedws

cakerunner - this was a reply I gave to a fellow CC'er who asked me to explain the icing I use on my RVC

The icing encompasses SO many cooking techniques - don't let it scare you it's actually easy

First the icing starts off by being cooked -basically making a white roux (which is DEFINATELY a southern term ) and then it moves to a stage where the "roux" cools to room temperature.
Meanwhile, you have other ingredients which are being creamed together.
Then you have the culmination where the roux mixture meets the creamed mixture to become a whipped mixture which although it is whipped, it is not as airy or delicate like a "whipped cream" would be, and yet it's not as heavy or dense as a buttercream or a cream cheese frosting.
The texture -if the icing is made properly- is delicate in feel, literally like a soft buttercream, but not overly sweet - the icing does have sugar in it, but it is granulated. If I have any particuliar question about the recipe it is simply "is this granulated or confectioner sugar" which I can understand, and most people will think it will come out grainy. Well if you make it properly the granules will dissolve and you'll be left w/ an icing that has a slight hint of a buttery vanilla flavour"

In a prior discussion regarding RVC - a fellow CC'er (Crimsicle) made the statement of a lifetime, this is the comment written:

" Newlywedws - I'm glad to see someone else who knows what Red Velvet Cake is really supposed to be. Cream cheese icing is an abomination on this cake, IMHO. Yet, that's all you see. I got my recipe back in the sixties when this cake began to show up a lot at potluck dinners and such. It has the multi-stage cooked frosting you describe. I'm also a snob about the food coloring. I insist on McCormick's red food coloring. No other will do. Prepared correctly, this cake really IS like red velvet. It is amazing. But, I'm willing to bet that few people today have ever tasted a REAL red velvet cake. It's a pity. "

I cracked up laughing about the abomination part -b/c I didn't think to say it first!



Can we find this recipe here or do you care to share??
~~Casey

So long and thanks for all the fish!
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~~Casey

So long and thanks for all the fish!
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post #27 of 31
Ohhhh, NEWLYWEDWS: You are SO right about the RED VELVET CAKE!

I know everyone has individual tastes and of course, they're entitled to them. And the cc frosting does taste ok on it, too.

But the homemade scratch cake, (like your granny's recipe you've posted) and the original Mary Kay type frosting is the real deal! icon_wink.gif

And, also, NEWLYWED--as you stated earlier, the TRUE RVC will indeed be very light in crumb (similar almost exactly to the way a Pepperidge Farms frozen cake feels on the tongue), and has a slight "bite" (though ever so slight) to it on first taste. Almost floats around in the mouth. I'm thinking that the little "bite" you get comes from the massive amounts of red coloring, perhaps?

Like I said, I've had it both ways. I just always ask what the customer wants (most of 'em here want the Mary Kay type) and then give it to them! thumbs_up.gif

-M-
"You can't let the cake push you around!"--Duff Goldman
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"You can't let the cake push you around!"--Duff Goldman
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post #28 of 31
Sometimes I wonder where Grammy obtained her recipe -I have the original handwritten copy, but it's fragile, and yellowed. I think it's neat how a recipe can travel -and how terminology can change...when I first was given the recipe, I had to ask Gramma what the recipe was for b/c it had terms that I wasnt' familiar w/ , I had no clue what was meant by "Oleo" and "ground meal" "bicarbonate of soda" etc., it gave me a lesson in English! Gramma thought I should have known what the stuff was!
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #29 of 31
clsilvus! I agree with you! Is the recipe here on CC. Is it Sarah's and the Mary Kay frosting or a different one?
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #30 of 31
for those who asked, both cake and icing recipe are posted in the recipe area on CC ("Sarah's red velvet)
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
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