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The best laid schemes of mice and cakers...

post #1 of 9
1/20/13 at 6:48pm
Thread Starter 
Red velvet cake, bavarian creme filling and SMBC do NOT make a good combination. And here I thought it'd be such a sophisticated combination. It was as exciting as chewing on cardboard. Or maybe it's just because I've yet to meet a red velvet I actually enjoy.
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post #2 of 9
1/20/13 at 7:12pm

Didja ever think that the real original red velvet cakes might have had a missing ingredient?  Like homemade hooch?  I heard enough stories from elderly relatives about buying from bootleggers during prohibition--I would think that they must have doctored their cakes but couldn't write down the info. 

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post #3 of 9
1/20/13 at 7:36pm
Thread Starter 
That is a fascinating possibility! I actually did come across a red velvet recipe that called for wine when I was researching to build my red velvet recipe. It certainly seems to be lacking that little something special, doesn't it? Maybe I should toss in a full bodied lager and see what happens!
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post #4 of 9
1/20/13 at 9:08pm

I was so sure raspberry SMBC would go with my southern red-velvet cake (not the chocolate kind, the buttermilk one). Nope. Didn't work. Red velvet cake continues to be a mystery to me.

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post #5 of 9
1/21/13 at 5:10pm
Thread Starter 
I have seen a few posts here praising the combination of red velvet and a raspberry filling. I was about to give that a go even though I was having a hard time envisioning the combination. These cakers are clearly more successful with red velvet than I have been! Or maybe it's just a matter of taste buds. My cake did taste remarkably better with American buttercream so I think beautifully delicate favors like SMBC and vanilla Bavarian creme are just not for red velvet.
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post #6 of 9
1/21/13 at 5:19pm

I was thinking of a good hard slosh of booze onto each sliced layer as you were assembling the cake.

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post #7 of 9
1/21/13 at 8:16pm

Hahahaha!  Seriously my favorite is red velvet with unflavored SMBC.  It's like butter on toast.  I make a oil based buttermilk one with a little cocoa powder.  Something about that combo is just tasty, especially if you don't love sweet cake.  

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post #8 of 9
1/21/13 at 8:59pm

i thought i was the only one who didn't get it??

 

I have tried to add more cocoa, buttermilk, beet juice and vinegar and it still tastes like absolutely nothing to me. I can only guess that it's the cream cheese frosting that people like. 

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post #9 of 9
1/21/13 at 9:56pm
EllaVanilla, you are right. It's the cream cheese frostingmost folks in my area are after. I try to steer them toward chocolate cake with cream cheese frosting. It's much much better.
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