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Red Velvet Cake - How On Earth Do You Eat This? - Page 2

post #16 of 26
2/4/12 at 1:00pm
Quote:
Originally Posted by ChilliPepper

'neither nowt nor summat' as they say in Yorkshire! Do you think that's why a cream cheese frosting is used to give the whole thing some sort of flavour?



ChiliPepper~~I joke that a rock would taste good with cream cheese frosting on top! I definitely think it is just a fad, and that the [artificial] color is what is driving the fad . It also has the perfect name: Red VELVET. What's doesn't sound good about that?

(Kinda like ordering fish in a restaurant; "Would you like some slimehead, Miss?" vs. "Would you like some orange roughy, Miss?". Even though they are the SAME, which are you more likely to order?)
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post #17 of 26
2/4/12 at 1:19pm
don't blame me if you don't like it though! LOL

Like I said, the icing is really what "makes it" for me. that butter icing is to die for.
Chris
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Chris
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post #18 of 26
2/4/12 at 1:21pm
not a fan but will try the new recipes
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post #19 of 26
2/4/12 at 2:39pm
LOL! This made me chuckle!

I might be wrong, but the red coloring we use here in the states is actually banned in the UK. The red you get is actually safe for consumption whereas our red causes cancer. Kind of like how the UK has banned the import of any milk from the US.

Anyway, I use Americolor gel red. I only use 1/2 of what is called for. I also use red wine vinegar or apple cider vinegar which helps to boost the red and makes it a nice brick color instead of fake blood color. I also only use dutch processed cocoa and an oil based recipe.

I love the flavor of red velvet cake, and think it's so yummy with plain, unflavored SMBC. It's one of my favorite flavor combinations.
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post #20 of 26
2/4/12 at 2:45pm
I am in the US, I use McCormack red, and I also use apple cider vinegar. icon_smile.gif
Chris
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Chris
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post #21 of 26
2/4/12 at 6:44pm
I make this recipe. It's Bobby Flay's Red Velvet recipe that he used to beat Cakeman Raven in a Red Velvet Throwdown.

http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html

I really quite like the subtle chocolate flavour. And I don't use the measurement for the red food colouring. I use Americolor gel Super Red and put in enough to get the red colour I want. It's not 1 Tbsp as listed in the recipe.

These are cupcakes I made using this recipe
.
http://cakecentral.com/gallery/2028904/red-velvet-cupcakes
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post #22 of 26
2/4/12 at 7:16pm
I bake a lot, always from scratch and usually my own recipes, but I love this red velvet cake from Cooking Light. http://www.myrecipes.com/recipe/red-raspberry-velvet-cake-10000000833335/
I was dubious at first, but it really tastes fantastic. It has a buttermilk flavor with a hint of cocoa and is very moist. I used less than half of the red coloring that was called for and it still had a satisfying red color (not super bright). Also, I don't use the frosting recipe included, but sub FromScratch's cream cheese SMBC from CC.
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post #23 of 26
2/4/12 at 7:37pm
Quote:
Originally Posted by kmstreepey

I bake a lot, always from scratch and usually my own recipes, but I love this red velvet cake from Cooking Light. http://www.myrecipes.com/recipe/red-raspberry-velvet-cake-10000000833335/
I was dubious at first, but it really tastes fantastic. It has a buttermilk flavor with a hint of cocoa and is very moist. I used less than half of the red coloring that was called for and it still had a satisfying red color (not super bright). Also, I don't use the frosting recipe included, but sub FromScratch's cream cheese SMBC from CC.



Woah, do you layer with raspberry jam??? I totally never thought of that - I have some red velvet cupcakes in the freezer, I think I have to defrost and try it, sooooo not flavors I would have put together.
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post #24 of 26
2/4/12 at 7:46pm
I've tried a few recipes and Martha stewart's is the keeper, nice moist crumb and easy to follow, not too much red colour either. I use the wilton red (no taste).and I like buttercream frosting instead of the cream cheese/fr.I have made a 3 trier wedding cake using the same recipe and it was a hit.

http://www.marthastewart.com/275387/classic-cupcakes/@center/276944/cupcakes
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post #25 of 26
2/4/12 at 8:12pm
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by kmstreepey

I bake a lot, always from scratch and usually my own recipes, but I love this red velvet cake from Cooking Light. http://www.myrecipes.com/recipe/red-raspberry-velvet-cake-10000000833335/
I was dubious at first, but it really tastes fantastic. It has a buttermilk flavor with a hint of cocoa and is very moist. I used less than half of the red coloring that was called for and it still had a satisfying red color (not super bright). Also, I don't use the frosting recipe included, but sub FromScratch's cream cheese SMBC from CC.



Woah, do you layer with raspberry jam??? I totally never thought of that - I have some red velvet cupcakes in the freezer, I think I have to defrost and try it, sooooo not flavors I would have put together.




I have before and it is scrumptious. A good combo!
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post #26 of 26
2/5/12 at 2:28am
I second the Hummingbird Bakery red velvet recipe. You can find it online because when they published the book a few recipes were printed wrong so they had to release a couple of new pages, which is what you will find if you search. In that recipe, I use 1/2 tsp of Sugarflair Red Extra, and they come out beautifully. A cause for the browny red colour can be attributed to too much baking soda, I know that from experience... good luck and don't give up!!
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