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Red Velvet - I don't get it!!! - Page 3

post #31 of 54
I think it has the most impact when baked into the shape of an animal or human body part. Ha!
post #32 of 54

I also use Sarah's recipe and love it (but I don't change a thing).  People either love it or hate it.

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Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #33 of 54

Would Sarah's recipe adapt well as a pink velvet, for those who don't want all the food coloring?

 

Thanks,

 

Liz

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post #34 of 54
Thread Starter 
Quote:
Originally Posted by sugarflorist View Post

My understanding of red velvet is a cake that is flavoured with coco and beetroot. I have never used red colouring because it does not give the right texture. I have a fantastic recipe that always works well and is a family favourite. Happy to supply it here if requested.


Yes, please, Sugarflorist... if you don't mind sharing, I'd love another recipe to try!  :)

 

If at all possible, would you have quantities for an 8" round, please?  That's my "starting point" for all recipes and then I have a chart that scales up or down accordingly for me.

 

Thank you

 

Suzanne x

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post #35 of 54
Ok Suzanne give me a couple of days to get it typed up. Can't remember off hand what size it cooks up - it must be 6 months since I last baked it as me and my OH are both on a diet at the moment icon_wink.gif
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post #36 of 54
Thread Starter 
Quote:
Originally Posted by sugarflorist View Post

Ok Suzanne give me a couple of days to get it typed up. Can't remember off hand what size it cooks up - it must be 6 months since I last baked it as me and my OH are both on a diet at the moment icon_wink.gif


Thanks so much - really appreciate it!

 

Oh, and the remainder of the first red velvet I baked is in the freezer...  I cut about a quarter away to get the photo ;) and then split that between hubby and my younger son and me.  And it was only a 6" cake...  I, too, am on a diet! LOL!!!!

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #37 of 54

I think people are in love with the idea of red velvet.  I completely agree with the comments that it does't taste like much.  I can imagine if you cake is more a vehicle to get frosting in your mouth this might appeal to you, but definitely not my style.  Besides, whether a slice or two will kill you or not, anything with that much coloring for no good reason just is NOT appealing.  I'm always amazing when people order in in spite of being told just how much food coloring is used.  Blech!

post #38 of 54

as promised 

 

i got this from a cooking site but have changed it a bit. the original baked the beets but i found that they were a bit woody so i boiled them and it worked a lot better. i also swap out the caster sugar for dark brown sugar  and put less salt in because my OH has a heat problem.

 

  • 2 teaspoons lemon juice
  • 135g beetroot, boiled and grated
  • 310g plain flour
  • 1 teaspoon salt
  • 2 teaspoons bicarbonate of soda
  • 400g caster sugar
  • 50g unsweetened cocoa powder
  • 285g unsalted butter, melted
  • 4 eggs, beaten

  1. Grease one 9 inch tin . grate the beets  Sprinkle lemon juice and set aside.
  2. Combine flour, 1 teaspoon salt, bicarbonate of soda, caster sugar, cocoa, melted butter, eggs, honey, milk and 2 teaspoons vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared dish.
  3. Bake at 180 C / Gas 4 about 40 minutes. 
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post #39 of 54

I tried Sarah's red velvet recipe and used 1/2 tsp. Americolor deep pink (in place of red coloring), with the rest of the recipe as written.  It turned out a very natural looking red velvet - a mid toned rusty red.  I was shooting for pink, and to achieve that, I think you would need to back down the cocoa by a Tbsp. or two, along with 1/4 to 1/2 tsp. of pink.

 

It was a moist cake, with a nice texture, but I'm just not a fan of the flavor - too nondescript to evoke any kind of response, good or bad.  Just my 2 cents.

 

Liz


Edited by liz at sugar - 1/31/14 at 8:10pm

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post #40 of 54
Quote:
Originally Posted by sugarflorist View Post

My understanding of red velvet is a cake that is flavoured with coco and beetroot. I have never used red colouring because it does not give the right texture. I have a fantastic recipe that always works well and is a family favourite. Happy to supply it here if requested.

I'm looking for a good red velvet recipe that can hold well under fondant and also taste good. Recipes I have tried are nothing special taste wise and come out too fluffy.
post #41 of 54
Quote:
Originally Posted by Fatemah View Post

I'm looking for a good red velvet recipe that can hold well under fondant and also taste good. Recipes I have tried are nothing special taste wise and come out too fluffy.
My recipe is included in this thread but I have not used fondant on it . It is more dense because of the beetroot you could try freezing it for covering . Perhaps someone else has more experience in trying this.
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post #42 of 54
Thank you so much I will try your recipe and see how it goes for me icon_smile.gif
post #43 of 54
Quote:
Originally Posted by AnnieCahill View Post

 It's supposed to be dense and kind of heavy, with a slightly tangy flavor that has just a hint of chocolate. It's not for everyone, that's for sure. I make Martha Stewart's recipe but modify it a bit.

 

That's interesting.  I was always under the impression that it was really light and fluffy so was somewhat devastated at my last two attempts which were, well, uninspiring to say the least.  The first was a scratch recipe (Hummingbird Bakery) and I thought I had something wrong as it was pretty dense compared to what I expected (I also looked like something out of the Texas Chainsaw Massacre at the end of baking).  The second was a Betty Crocker packet mix (I figured that i couldn't possibly screw that up) and wasn't much lighter, nor did it taste of much.  Hmmm...  Ow well, I'll just have to find an excuse to visit the Southern States for some 'product research'.  :grin: 

post #44 of 54

Yep I just made one for a birthday at work last week and it was doorstop heavy and dense.  But it was moist and everyone tore it up and said it was the best red velvet ever.

post #45 of 54
Quote:
Originally Posted by AnnieCahill View Post

Yep I just made one for a birthday at work last week and it was doorstop heavy and dense.  But it was moist and everyone tore it up and said it was the best red velvet ever.
What recipe did you use?
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