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How do you make Red Velvet Cake Taste Good? - Page 2

post #16 of 52
Cakeman's reipe is all ove the internet and seems to please the most people. I have an old family recipe that I love, but it is very heavy. I like it, but when selling, I will go with the recipe that is more mainstream. I have made his recipe my own, but it is the best base I have found.
post #17 of 52
I was always taught to make red velvet cakes with butter instead of oil and to me the butter gives much more flavor but that's just my personal preference.
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #18 of 52
I always use apple cider vinegar, and at least 2T of cocoa powder in red velvet cake.

I never liked red velvet until I tried Magnolia Bakery's cupcake recipe with vanilla icing and I could taste the cake with the complex flavor combination of cocoa, buttermilk, cider vinegar, and vanilla. It seems like with cream cheese icing that's all I tasted was cream cheese and I could never really taste the cake. In fact, Red Velvet cake with Vanilla Bean SMBC is my most requested cake by family and friends.
post #19 of 52
I'm from the south, and personally, I don't get it---nor do I like it. I think 2 things make red velvet such a big deal. #1 is those not from the south think its the most novel cake because they are not used to eating it and #2 and the most important thing...the cream cheese icing. I think if red velvet was put on a plate without the cream cheese icing and people were blind folded, they would have not clue what they were eating. It is a non descriptive cake flavor without the cream cheese icing. I thought Cakeman Raven's was pastey, stinky and resembled corn meal. If I ever get an order, I just get the boxed stuff. But----food is subjective. I like frog legs and alligator! How bout you? LOL.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #20 of 52
SArah's red velvet recipe on this site is very good. I get rave reviews with it.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #21 of 52
Red Velvet cake is a buttermilk cake with the addition of a hint of chocolate. I have several recipes that incorporate vinegar. If you do not like chocolate cake, as I don't, then this is a great cake.

I see no reason to run it in the ground, as it is a most popular request for most bakeries. If you can't bake a good one, ok. But not all bakers have problems with Cakeman's being pasty, stinky, and cornmeal-like. Many bakers are successful with this recipe. That is why it comes up the most on a google search. I do tweak it, but even as written, it is a good recipe.
post #22 of 52
I thought it was interesting that on a recent episode of "Cupcake Wars", one of the judges, renowned french pastry chef, Florian Bellanger said this when judging the contestants' efforts at red velvet, "I can't taste the chocolate. Red velvet is supposed to be chocolate cake with a little red coloring, not red cake with a little chocolate."

Seems that whenever this discussion comes up here, people say the opposite...that it is NOT a chocolate cake and should only have the vaguest hint of cocoa flavor. That seems to be the predominant feeling. So I wonder where he's coming from. He really is one of the world's most honored chefs, trained at Paris' most prestigious school, etc. I'd love to have his recipe because I also see RV as an uninteresting delivery system for cream cheese frosting. And it's not because I can't make a successful one.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #23 of 52
Quote:
Originally Posted by artscallion

I thought it was interesting that on a recent episode of "Cupcake Wars", one of the judges, renowned french pastry chef, Florian Bellanger said this when judging the contestants' efforts at red velvet, "I can't taste the chocolate. Red velvet is supposed to be chocolate cake with a little red coloring, not red cake with a little chocolate."

Seems that whenever this discussion comes up here, people say the opposite...that it is NOT a chocolate cake and should only have the vaguest hint of cocoa flavor. That seems to be the predominant feeling. So I wonder where he's coming from. He really is one of the world's most honored chefs, trained at Paris' most prestigious school, etc. I'd love to have his recipe because I also see RV as an uninteresting delivery system for cream cheese frosting. And it's not because I can't make a successful one.



I saw that episode too and I was also wondering the same thing. I wonder if anyone else has insight to this, I'm interested to know what a red velvet cake should really be.
post #24 of 52
I haven't tried this myself yet but I heard someone say that they use apple cider vinegar instead of regular vinegar.
post #25 of 52
Quote:
Originally Posted by tiggy2

SArah's red velvet recipe on this site is very good. I get rave reviews with it.



There were two Sarah's, so is it the

red velvet cheesecake cake

or

awesome red velvet cake?


Thanks
post #26 of 52
I'm so glad I'm not the only one who noticed what Florian said! I was like what?, i thought red velvet was a buttermilk cake with a hint of cocoa?! oh well , i use the cakeman raven recipe as well but with dark dutch process cocoa and it it my best seller, I always sell out when I do the markets, personally red velvet isnt my favorite, but you know what they say,
if something isnt broken , dont fix it !
lol
post #27 of 52
I love the Better Homes and Gardens recipe. It has a different name, but it tastes really delicious.
http://www.bhg.com/recipe/layer-cakes/red-waldorf-cake/
post #28 of 52
Quote:
Originally Posted by macie2011

I love the Better Homes and Gardens recipe. It has a different name, but it tastes really delicious.
http://www.bhg.com/recipe/layer-cakes/red-waldorf-cake/



Thanks for posting, I'm going to try this out.
post #29 of 52
I agreed with his comment.....everytime I watch cupcake wars I'm like why do they want to make it so red. It's not about the red but about the chocolate. I grate german chocolate into my Red velvet and add a white chocolate cream cheese frosting.
post #30 of 52
Quote:
Originally Posted by artscallion

I thought it was interesting that on a recent episode of "Cupcake Wars", one of the judges, renowned french pastry chef, Florian Bellanger said this when judging the contestants' efforts at red velvet, "I can't taste the chocolate. Red velvet is supposed to be chocolate cake with a little red coloring, not red cake with a little chocolate."

Seems that whenever this discussion comes up here, people say the opposite...that it is NOT a chocolate cake and should only have the vaguest hint of cocoa flavor. That seems to be the predominant feeling. So I wonder where he's coming from. He really is one of the world's most honored chefs, trained at Paris' most prestigious school, etc. I'd love to have his recipe because I also see RV as an uninteresting delivery system for cream cheese frosting. And it's not because I can't make a successful one.



Frankly that he is a French trained pastry chef is telling in itself. Why would this would make him an expert on a decidedly American pastry? In fact it would not be surprising if it was dismissed in french pastry training. Not trying to sound nationalistic or bash the French (just ate at Le Cirque and was one of the best meals I have ever had) but national origins of food do matter in culinary/pastry training. That he is a top class french trained pastry chef could easily influence his understanding of what red velvet cake is supposed to be.

In addition looking at the history of red velvet cake one finds versions that are basically a devil's food cake dyed red. Not surprising as the phrase "red cake" was often used to describe devil's food cake which because of the type of cocoa powder can have a reddish hue. Thus if this is the history of "red cakes" he is familiar with then it is not surprising that he would emphasize red velvet as more of a chocolate cake.

There is however also the "southern" approach to red velvet. A number of recipes will highlight "southern" red velvet cake--although they tend be characterized simply as red velvet cake. Thus while there are instances where red velvet is more like a chocolate cake, "southern" red velvet cakes seem to emphasize the cake as buttermilk cake with a slight chocolate flavor --- not a chocolate cake dyed red.

Compounding the uncertainty is the origins of the cake are unclear. Although there is the legend of the infamous Waldorf Astoria cakes it certainly was not the first instance of a red velvet cake recipe. Frankly you will find those that say red velvet is chocolate cake dyed red and those that say it is not.

At this point is seems like it is a matter of preference. But there are a host of examples within food of people preferring different approaches to a particular food item, calling it by the same name, claiming they have the right approach to the food item, each with contested histories to support their approach.
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