Filling Good With Red Velvet Cake!? Help!
Baking By chefamanda Updated 25 Feb 2007 , 8:53pm by christy_ob
I'm making a red velvet cake for the first time and I'm not sure what fillings go well with that time of cake. Can anyone give me some advice on what filling they've used? Thanks!
I have never made a "from scratch" red velvet before, can you post to this thread when the cake is done to let me know how your recipe turns out? If it's good, can you post the recipe? I'm looking for a good tried and true recipe.
Thanks!
well in the south red velvet is meant to have a cream cheese and pecan filling, no one would eat it any other way
I have never made a "from scratch" red velvet before, can you post to this thread when the cake is done to let me know how your recipe turns out? If it's good, can you post the recipe? I'm looking for a good tried and true recipe.
Thanks!
The recipe on CC, Sarah's red velvet is great.
Ok, thanks tyty: I already have that one saved in my recipe box!! Thanks for letting me know what you are using.
Okay gotta correct this statement
well in the south red velvet is meant to have a cream cheese and pecan filling, no one would eat it any other way
I beg to differ - I'm a southern girl and I will never eat RVC if it has cream cheese frosting on it 
cream cheese frosting is fine on carrot cake, it's fine on spice cake...but don't mess up a lovely RVC w/ cream cheese 
Triple YUCK!
I'm very passionate about RVC...it began at a young age, I was about 7 years old, and one of my relatives made an RVC... well I took a bite, and loudly announced "This is nasty it tastes like rotten cheese, it's not like Gramma's"
Needless to say momma told me I hurt her feelings and made me write an apology note- which I discovered that she saved (she gave it to me this past Christmas) Honest truth this is what I wrote at the age of 7 -
"Dear Aunt _______
Momma said I hurt your feelings, I hope they get better. I'm sorry you messed up your cake. Gramma's cake is yummy, you should ask her to teach you to make it like she makes it, then yours will be yummy like hers.
P.S. do you still like me
P.P.S. I don't know why I need to say I'm sorry, I was telling the truth your cake was gross.
After that little incident, momma made me write the "if you can't say anything nice, don't say anything at all" about 50 times...didn't really work in the area of RVC - RVC is the one subject that will get me fired up - either make it the right way, or don't make it at all.
So, newlywed,
What IS the right way? Now you have me curious!I like it with cream cheese, but my best girlfriend has it with this boiled icing, I made it on her request. It is very creamy andy not too sweet. Is that what you like? It has a little bit of a flour taste to it though, but nothing objectionable. Please tell us what the right way is!!!!!
This will probably horrify newlywedws, but my daughter's friend just requested a 21st b-day cake, as follows:
red velvet cake (GREAT recipe, Sarah!)
vanilla bean ice cream filling
cream cheese icing, tinted yellow (her favorite color)
Of course, it needs to stay frozen.
It tastes wonderful! I'm sure the southern gals would kick this cake out of their kitchens.
This is intersteing considering I've never had RVC with anything BUT cream cheese icing. I've done samples and used cream chjeee icing and BC but unanimously my clients prefer the cream cheese.
There is a really nice twist in the RVC on epicurious. I think it's B. Smith's and she used blueberries and raspberries.
I've tried tons and tons of Red Velvet cakes from scratch and I have found the best RVC I've ever eaten was from a post on CC. I even tried Sarh's scratch which is popular, but to me it does not compare to this. Its a doctored cake mix and I have gotten tons and tons of orders for this cake:
1 box DH Red Velvet Mix
4 eggs
1/2 C oil
3/4 C water
1 pk. instant choc pudding
1C sour cream
1 bottle liquid red food color
rhopar33, what size is the bottle of food coloring you use?
That's what I was gonna ask. Is it the McCormick bottles of food coloring? The little ones with the teepee lid? TIA
And what kind of icing do you use with this cake?
I think we posted at the same time!! Sorry for the repeat ????
cakerunner - this was a reply I gave to a fellow CC'er who asked me to explain the icing I use on my RVC
The icing encompasses SO many cooking techniques - don't let it scare you it's actually easy
First the icing starts off by being cooked -basically making a white roux (which is DEFINATELY a southern term ) and then it moves to a stage where the "roux" cools to room temperature.
Meanwhile, you have other ingredients which are being creamed together.
Then you have the culmination where the roux mixture meets the creamed mixture to become a whipped mixture which although it is whipped, it is not as airy or delicate like a "whipped cream" would be, and yet it's not as heavy or dense as a buttercream or a cream cheese frosting.
The texture -if the icing is made properly- is delicate in feel, literally like a soft buttercream, but not overly sweet - the icing does have sugar in it, but it is granulated. If I have any particuliar question about the recipe it is simply "is this granulated or confectioner sugar" which I can understand, and most people will think it will come out grainy. Well if you make it properly the granules will dissolve and you'll be left w/ an icing that has a slight hint of a buttery vanilla flavour"
In a prior discussion regarding RVC - a fellow CC'er (Crimsicle) made the statement of a lifetime, this is the comment written:
" Newlywedws - I'm glad to see someone else who knows what Red Velvet Cake is really supposed to be. Cream cheese icing is an abomination on this cake, IMHO. Yet, that's all you see. I got my recipe back in the sixties when this cake began to show up a lot at potluck dinners and such. It has the multi-stage cooked frosting you describe. I'm also a snob about the food coloring. I insist on McCormick's red food coloring. No other will do. Prepared correctly, this cake really IS like red velvet. It is amazing. But, I'm willing to bet that few people today have ever tasted a REAL red velvet cake. It's a pity. "
I cracked up laughing about the abomination part -b/c I didn't think to say it first!
Oh, that's too funny! This is the exact red velvet and icing recipe my friend gave me to make. It was her grandmother's recipe and now handed down to me. The icing recipe does look intimidating, but really it is quite simple! It is luscious and my friend also never had red velvet any other way!
Oh, that's too funny! This is the exact red velvet and icing recipe my friend gave me to make. It was her grandmother's recipe and now handed down to me. The icing recipe does look intimidating, but really it is quite simple! It is luscious and my friend also never had red velvet any other way!
Ok, I'll have to try this. I'm addicted to Toba's cream cheese buttercream but I believe in giving things a try.
cakerunner - this was a reply I gave to a fellow CC'er who asked me to explain the icing I use on my RVC
The icing encompasses SO many cooking techniques - don't let it scare you it's actually easy
First the icing starts off by being cooked -basically making a white roux (which is DEFINATELY a southern term ) and then it moves to a stage where the "roux" cools to room temperature.
Meanwhile, you have other ingredients which are being creamed together.
Then you have the culmination where the roux mixture meets the creamed mixture to become a whipped mixture which although it is whipped, it is not as airy or delicate like a "whipped cream" would be, and yet it's not as heavy or dense as a buttercream or a cream cheese frosting.
The texture -if the icing is made properly- is delicate in feel, literally like a soft buttercream, but not overly sweet - the icing does have sugar in it, but it is granulated. If I have any particuliar question about the recipe it is simply "is this granulated or confectioner sugar" which I can understand, and most people will think it will come out grainy. Well if you make it properly the granules will dissolve and you'll be left w/ an icing that has a slight hint of a buttery vanilla flavour"
In a prior discussion regarding RVC - a fellow CC'er (Crimsicle) made the statement of a lifetime, this is the comment written:
" Newlywedws - I'm glad to see someone else who knows what Red Velvet Cake is really supposed to be. Cream cheese icing is an abomination on this cake, IMHO. Yet, that's all you see. I got my recipe back in the sixties when this cake began to show up a lot at potluck dinners and such. It has the multi-stage cooked frosting you describe. I'm also a snob about the food coloring. I insist on McCormick's red food coloring. No other will do. Prepared correctly, this cake really IS like red velvet. It is amazing. But, I'm willing to bet that few people today have ever tasted a REAL red velvet cake. It's a pity. "
I cracked up laughing about the abomination part -b/c I didn't think to say it first!
Can we find this recipe here or do you care to share??
Ohhhh, NEWLYWEDWS: You are SO right about the RED VELVET CAKE!
I know everyone has individual tastes and of course, they're entitled to them. And the cc frosting does taste ok on it, too.
But the homemade scratch cake, (like your granny's recipe you've posted) and the original Mary Kay type frosting is the real deal! 
And, also, NEWLYWED--as you stated earlier, the TRUE RVC will indeed be very light in crumb (similar almost exactly to the way a Pepperidge Farms frozen cake feels on the tongue), and has a slight "bite" (though ever so slight) to it on first taste. Almost floats around in the mouth. I'm thinking that the little "bite" you get comes from the massive amounts of red coloring, perhaps?
Like I said, I've had it both ways. I just always ask what the customer wants (most of 'em here want the Mary Kay type) and then give it to them! 
-M-
Sometimes I wonder where Grammy obtained her recipe -I have the original handwritten copy, but it's fragile, and yellowed. I think it's neat how a recipe can travel -and how terminology can change...when I first was given the recipe, I had to ask Gramma what the recipe was for b/c it had terms that I wasnt' familiar w/ , I had no clue what was meant by "Oleo" and "ground meal" "bicarbonate of soda" etc., it gave me a lesson in English! Gramma thought I should have known what the stuff was!
clsilvus! I agree with you! Is the recipe here on CC. Is it Sarah's and the Mary Kay frosting or a different one?
for those who asked, both cake and icing recipe are posted in the recipe area on CC ("Sarah's red velvet)
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