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Do you put Nuts in Red Velvet & carrot cake?

post #1 of 23
Thread Starter 
I am in the middle of making tons of carrot and Red velvet cake. I just thought about NUTS!!!! I put nuts in carrot cake but not in red velvet but I know some people do. So would I be adding nuts to these flavors. Or is that something I should ask the customer?
post #2 of 23
I wouldn't add nuts for a cake I was selling without asking. There are too many folks with nuts allergies. icon_smile.gif
post #3 of 23
In my honest opinion, each person is different. Some people like nuts, raisins, some don't. I have made a doctored box carrot cake with only shredded carrots, I sometimes add nuts and I sometimes add nuts and raisins. It is each persons individual choice. I would ask your customer.

As far as red velvet cake, I personally have never heard of adding nuts?!?!
post #4 of 23
if you add nuts to the red velvet (although I personally think they ruin the cake) will the amount you are charging cover the cost?
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #5 of 23
I have never heard of adding nuts to the batter of red velvet..only to the cream cheese icing. For me it epends on the customer. I have some that like nuts and some do not. I would check w/ the customer to make sure in case anyone has a nut allergy. Same goes for carrot. I do do add nuts n raisins...if the customer wants.
post #6 of 23
I always give the customer a choice. With red velvet, I usually put pecans on the outside of the frosting if they want them. I have never put them directly in the batter. For carrot cake, I use raisins and walnuts directly in the batter -- I think I could eat this all day long. I usually make a few cupcakes out of the leftover batter and toast them for breakfast teh next morning and serve with cream cheese.

I charge for "premium flavors" for both of these whether they use nuts/raisins or not.
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #7 of 23
No way.. I hate nuts in things and I don't put nuts in my cakes, but if a customer wanted them I would. I tell them up front that I don't put nuts in (I also fear the whole allergy thing). If they didn't ask for the nuts.. I'd leave them out.
post #8 of 23
I never added nuts to a red velvet cake. Maybe too the cream cheese icing. I definately heard of adding walnuts to a carrot cake. I guess it is like someone said depends on the taste. I personally don't care for raisins but if someone requests them for their cake, I would add them. icon_smile.gif
post #9 of 23
I only put it in the icing, but I ALWAYS ask because of the allergy issue. Plus, I have an aunt and bil who has a medical condition (that I can't spell or pronounce) and they can't have nuts, so I've just found it's better to ask.
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Jeremiah 29:11
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"For I know the plans that I have for you," says the Lord. "Plans to prosper and not to harm you, plans to give you hope and a future."
Jeremiah 29:11
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post #10 of 23
Thread Starter 
I was going to add it into the icing for the red velvet! Never heard of nuts in RV until paula deen. And I was just thinking of not adding it because its not something she mentioned. I charged for premium flavors so it cover the cost if I added them. I'll just email her and see if she wants them. I just wanted to know if you guys would or wouldnt. Thanks for your opinions.
post #11 of 23
I'm an uber snob when it comes to RVC...never have heard of putting nuts into/on a RVC - as my thinking goes...cream cheese frosting and nuts only belong to a carrot cake, never RVC.
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.
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post #12 of 23
Thread Starter 
newlywedws~ you said buh bye cream cheese filling so then what do you use in your red velvet... I never really liked RVC I think I gotta try some of yours. I must be missing out!
post #13 of 23
Quote:
Originally Posted by aviles2005

newlywedws~ you said buh bye cream cheese filling so then what do you use in your red velvet... I never really liked RVC I think I gotta try some of yours. I must be missing out!

If you look in the CC recipe section, there's a recipe I submitted..."Sarah's red velvet" - it has the correct frosting for an RVC (and yes the sugar in the frosting is reg granulated).
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 #14 of 23
If you don't like RV cake, it's probably the cake. If it's not DARK burgundy, it's not RV... it's something else with food coloring thrown in, trying to pretend to be RV!

I'm the opposite of newlywedws, though... I'm a RV snob, but for me it HAS to be a really good CC with toasted pecan icing (pecans preferably from trees on the family farm...). I don't really care for the fluffy French bidness, but I'm a dyed-in-the-wool borderline-redneck southerner. (And I dispute any notion that anybody at the Waldorf-Astoria had CRAP to do with the creation of RV cake... it was somebody's sainted, rednecky granny! LOL) I totally understand having preferences, though, so all respect to your position.

And I could eat cream cheese frosting on a hotdog, so I might be a little biased. icon_wink.gif

PS - no nuts in RV batter, or in CC batter, for that matter, unless specifically requested. Same as all above re: preferences, risk of gasping, heaving, anaphalactic death, etc.
post #15 of 23
Thread Starter 
it weird that your both RV fanatica and your preferances are so different. Thants good, how boring would it be if everything taste the same.

On every RC post some tell the one posting that "Sarah's red velvet" is the best scratch cake. I will definitly have to try it. Also where do you fer red sugar?
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