(Closed) Whats the deal with Red Velvet Cake?

posted 10 years ago in Food
Post # 47
Member
998 posts
Busy bee

@spaganya: i would if i made it myself but since no one in my families eat its, i just buy a slice here or there whenever I see it at the bakery instead.

Post # 48
Member
636 posts
Busy bee
  • Wedding: June 2009

@spaganya: Have you seen Pioneer Woman’s recipe? That’s the one I used and it seemed authentic to a non southerner like me – but you seem to be an expert so what do you think? I tried to find it on her website to link but I don’t think it is on there :/

Post # 49
Member
1020 posts
Bumble bee

i’d heard of the hype but never tasted red velvelt before my cake tasting. and honestly, i wasn’t impressed. with that said, my cake is not red velvet.

Post # 50
Member
14492 posts
Honey Beekeeper
  • Wedding: June 2011

@futuremominlaw: there should be no food coloring in a red velvet cake, the red is caused by a chemical reaction.  My mom made wedding cakes for years and this is one of my favorites.  I use her recipe about once a month and it turns out two out of three times.  It has to be exact.

Post # 51
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

@MarzipanMrs.: is this the recipe you are talking about? http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/red-velvet-cake-to-die-for/

 

if so… its ALMOST correct. but you cant make a cake without butter – this is not a time to put shortening in place.

 

try this recipe for the cake part – i dont like this icing but the cake is right on…. http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html

Post # 52
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

@tksjewelry: very true! it used to be the reation between the cocoa and the buttermilk but thanks to not being able to get the ratios of cocoa to buttermilk correctly and people not using those same ingredients correctly, folks use the food coloring.

if you use the beets, you can control the color depending on what color beets you use and how much beetjuice you use as well.

Post # 53
Member
3226 posts
Sugar bee
  • Wedding: October 2010

I didn’t know it was a Southern thing…but I LOVE red velvet cake!!! I wanted it for my wedding cake, but we are getting our cake with our venue, and I don’t know if we have a choice…if we do…I’m gettin’ it!

Post # 53
Member
3226 posts
Sugar bee
  • Wedding: October 2010

sorry, double post

Post # 54
Member
636 posts
Busy bee
  • Wedding: June 2009

@spaganya: I think that is it (I am always confused about which recipes on her site are hers and whether or not the others are submitted by readers…) but I know the one I made had shortening in place of butter.  I’ll try the Paula Deen recipe next time.  Thanks! 🙂

Post # 55
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

@MarzipanMrs.: yes butter makes everything MUCH better. you will fall in love with it all over again 🙂

Post # 56
Member
235 posts
Helper bee

I didn’t mean to offend anybody who likes red velvet cake when I wrote about the red food coloring.  I was just reporting what my baker told me!  But I guess my California baker doesn’t know the beet juice trick that all you southerners seem to know!  Maybe she just doesn’t like it so she refuses to make it, LOL! 

Post # 57
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

@futuremominlaw: its a common mistake folks make thinking its all red food coloring – which is also why i think people who dont like red velvet dont like it – theyve never had the real thing! 🙂

Post # 58
Member
114 posts
Blushing bee
  • Wedding: June 2010

We had one red velvet layer and everybody raved about it.  It was moist and delicious.  I’m sure it depends on the bakery as to the flavor and consistency, etc.

Post # 59
Member
14492 posts
Honey Beekeeper
  • Wedding: June 2011

@futuremominlaw:If you would like to attempt to make one, I could send you my recipe.  No food coloring, no beet juice, just a reaction.  It took me a few attempt to make it the first time, but totally worth it when it turned out.

Post # 60
Member
1568 posts
Bumble bee
  • Wedding: March 1996

Most of the red velvet cake you see served commercially(or, for that matter, non-commercially; many home-baked red velvet cakes included) is in fact yellow cake with a crapton of red food coloring. The reason why it’s so popular is the cream cheese frosting you typically serve it with. I’ve never heard of making it with beets.

And yes, it’s insanely popular in the south.

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