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Fay Jai

Red Velvet Cake

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Beautiful cake! Love the colors of the leaves and the differently-colored top tier. :wub:


TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

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Looking for an amazing Red Velvet cake recipe.. Does anyone have a great recipe they could share or direct me to.

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Here's one.

Leite's Culinaria

This is an exact duplicate of my mother's recipe which has been a christmas tradition in our house for over 40 years! And if u saw the recipe card you would believe it! :laugh:

i prefer this frosting over the cream cheese frosting which some people use instead.


Edited by sarah o (log)

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I thought the frosting for Red Velvet was cream cheese base, or sourcream?! Marscapone even, but the point is a slight tartness. Maybe its just a southern thing.

edited to add: sorry for the cross posting.

Tim


Edited by Timh (log)

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The recipe at Leites is exactly what I use too, from a family recipe. One tip I'll give you is to make darn sure you don't over bake this cake. It's not a naturally moist cake on it's own. Also, don't expect it to taste chocolatey, it's a rather plain tasting cake.

I'm not from the South (mid-west) but in our families tradition a red cake has that cooked frosting recipe at Leites, not a cream cheese based frosting. Although I have seen many others that swear by the cream cheese frosting. So there is a little confusion over what's "correct".

Good Luck, I'm sure if you follow that recipe your cake will be just what your looking for.

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There have been at least three previous threads here on eGullet where Red Velvet Cake is discussed extensively, with many recipes (including mine), the pros and cons of each, opinions regarding various types of icings, etc.

This is one of those threads: Classic Cakes That Need Resurrecting

Here's another: Need Red Velvet wedding cake

And here's a third: Red Velvet HELP!!

There's lots and lots of great information in those threads. I can't imagine you'd have a question that isn't answered somewhere there. And you'll have your choice of many recipes, all of them tested and tasted and tried and true.


Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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This is a very old family recipe which gets raves, hope it is what you want.

RED VELVET CAKE

It is very important to follow the directions exactly. Note there is no baking powder in this cake. The action of the acids and alkaline ingredients mixed in the proper order is what leavens this cake.

You must start with all ingredients at room temperature so set the eggs out and measure out the buttermilk at least an hour before you plan to start mixing.

2-1/2 cups all purpose flour (you can also use 1/2 all purpose and 1/2 cake flour for a finer texture)

1/2 cup Crisco (This is important for the texture)

2 large eggs - room temp.

1 level teaspoon salt

1 teaspoon pure vanilla extract

2 rounded Tablespoons cocoa (regular, not Dutch process)

1 cup buttermilk - room temp.

1 teaspoon baking soda

1 Tablespoon distilled white vinegar

1 1/2 cups granulated sugar

2 ounces (1/4 cup)red food coloring

First grease and flour 2 9-inch cake pans - or line with bakers parchment. You can also use a large rectangular pan.

In a large mixing bowl cream the shortening, sugar and vanilla, beat till fluffy. Add eggs, one at a time, beating each until completely incorporated into the batter, set aside

In a cup mix together the cocoa, food coloring and vinegar and set aside.

In a medium bowl mix together the buttermilk, flour, baking soda and the salt and set aside.

Turn oven on, set at 350 degrees F.

Add cocoa mix to shortening/sugar/vanilla, blend. Add buttermilk, flour, baking soda, salt to the batter and blend until batter is completely smooth and looks silky.

Pour batter into the cake pans, Bake for 40 minutes, test with a cake tester, if it still appears moist, bake an additional 5 minutes.

ICING

1 cup whole milk

5 Tablespoons flour

2 sticks salted butter

1 teaspoon pure vanilla extract

1 cup granulated sugar.

Cook milk and flour until thick in double boiler ( or in a heatproof bowl over a pot of simmering water) Set aside to cool. In a medium mixing bowl cream butter and sugar together until fluffy.

Add vanilla and blend. Add milk and flour mixture and beat until completely blended and icing will hold a peak


Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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For anyone sensitive to the trace bitterness caused by the red food coloring, I replace it with a "healthy teaspoon" of gel coloring... no bitterness and a very pretty color.

Di

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Just wanted to note that Andie's recipe is the same as the one linked above. I love red velvet cake, and I also agree its easy to over bake and have it dry out.

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Okay...i'm finally going to ask this question; it's been bugging me for a long time. I'm sure the answer is absurdly simple, so lay it on me:

Why do most red velvet cake recipes call for vinegar? It's never enough to impart any taste, so i'm assuming it's a chemical reaction thing, but why only in red velvet cake and not other chocolate cakes?

Apologies if this has been covered before. I searched and couldn't find the answer on site.


Marsha Lynch aka "zilla369"

Has anyone ever actually seen a bandit making out?

Uh-huh: just as I thought. Stereotyping.

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Why do most red velvet cake recipes call for vinegar?  It's never enough to impart any taste, so i'm assuming it's a chemical reaction thing, but why only in red velvet cake and not other chocolate cakes?

I'm no food chemist and obviously could be wrong, but most of the recipes I've seen call for 1 T vinegar and 1 C buttermilk, which is definitely enough to impart the slight tang that is one of the hallmarks of the cake. It's not enough to make it sour, but I think you can definitely taste it, along with the hint of chocolate.

Perhaps there is another reason, but that's why I've always assumed the vinegar is in there.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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I was amazzed to see you all discussing Red Velvet Cake!

I was brought up to belive it was indiginous to Canada!

If any of you know of the old Eaton's stores up here, then you would remember it (many, many) years ago , it was one of their signature pastries.

I do have thier origional recipe, it's simulare to the one writen out in this thread. If you'd like it, just PM me.

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I was amazzed  to see you all discussing Red Velvet Cake!

I was brought up to belive it was indiginous to Canada!

I was always told that it originated in New York in the dining room of the Waldorf Astoria Hotel sometime in the 1920's.

But that home cooks in the American South latched onto it with particular enthusiasm and made it their own. It is a particularly festive dessert to carry to church suppers and various other potlucks. You know how we do.

So I think of it as a Southern Thang, even though it probably didn't originate here.


Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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Thanks for your help everyone.. Brought it to Easter.. It turned out really well.. I made a coconut cake too that was outrageous. But this cake looked really pretty.. I am glad i only used two cakes and left the third cake out..

gallery_15057_181_325993.jpg

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Thanks for your help everyone.. Brought it to Easter.. It turned out really well.. I made a coconut cake too that was outrageous.  But this cake looked really pretty.. I am glad i only used two cakes and left the third cake out..

gallery_15057_181_325993.jpg

Daniel..looks gorgeous..per the other thread...what coconut cake recipe did you use ?

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Thanks for your help everyone.. Brought it to Easter.. It turned out really well.. I made a coconut cake too that was outrageous.  But this cake looked really pretty.. I am glad i only used two cakes and left the third cake out..

gallery_15057_181_325993.jpg

Daniel..looks gorgeous..per the other thread...what coconut cake recipe did you use ?

Thanks to the gifted gourmet : coconut recipe

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Daniel, which Red Velvet recipe did you end up making?

I used the recipe Sarah O provided..My original plan was to make a red velvet with cream cheese icing ,but after seeing that coconut recipe i thought it would be an overkill with two cream cheese icings.. I also only made two cakes instead of three to stack on top of eachother.. With the left over batter i made cupcakes for the kids that were going to be there.


Edited by Daniel (log)

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Red Velvet Cake---cream cheese frosting with chopped PECANS in it.

Dear Daughter commissioned a pastry chef friend to make one for our Easter lunch (10 at table). It was a marvel of four layers (2 splits) of moist, deeply red cake with creamy, tangysweet frosting. He had levelcut the layers while still in the pans, crumbled the shavings, made dust of the crumbs, toasted them, then used them to hand-apply lovely scallops up the sides. Eight fluffy rosettes graced the top, almost too high to fit under the cake dome.

We cut it early, as some of the friends arrived in town on Friday; after our grilled steaks and portas, many avid glances went toward the gorgeous cake, so we said what the heck, and cut it. After seeing the split layers with frosting as thick as the cake, I served medium-thin slices, which were oh, so rich and filling.

Then we offered a choice of red velvet or lemon cheesecake after Easter lunch. NO ONE turned down the red velvet, though several opted for a "little of both," as is usually the case at dessert time. Above DD requested four slices to take to work, as they had seen it in all its pristine glory as it was delivered.

After all that slicing and serving, one double-slice was still standing when we all retired for the night; during the late hours, that valiant cake gave up the ghost, and was collapsed into a heap of mingled colors when we rose in the morning. We made espresso, gathered round with small forks, lifted the lid one last time. Three bites each, a few careful scrapes of the icing smears, and we bade farewell to an old southern tradition, beautifully done by a Hoosier from a Mississippi recipe.

And do you know what he had said to her when he delivered it? "I've got 17.50 in the ingredients---would $25.00 be too much?" She insisted on at least doubling the ingredient cost, and well worth it, it was...I think we counted 24 servings. Lovely cake.

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Did a search here on a couple of threads, came up short.

There was a mention here about the use of red powdered color, could not find that thread..........anyways............

I have used paste...with an epicurious recipe..taste pretty good, but my tongue was red for days. Yes, I know I can use less.......

But, my question is:

What's the best type of red to use?

Paste, liquid, gel color, or powder

Calls for 2 oz.

2 oz. of what? what kind?

I know it's so artificial...........and I don't want to fool around with beets.

Thanks.

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Well, I was gonna say use the beets......but.....I guess not.

I refuse to make red velvet if I can't use the beet juice. All that artificial red color just wigs me out.

But, since you're not wigged out.....

I'm pretty sure the recipe calls for 2 oz of liquid, since that is the kind that is most readily available to everyone. Remember, the red color is just there for color and nothing else, so if you use less, it won't affect the overall quality of your cake.

If you use paste you won't need nearly two ounces......maybe a teaspoon or so?

Personally if I were going to use an artificial red, I'd use the powder. It's fairly concentrated, and really quite tasteless. You might need about 2 tsp of that. I'm just guessing though.

Gel color isn't nearly as concentrated as paste, but it's more concentrated than liquid, so the amount would probably be somewhere in the middle of the paste and the liquid.

Hope this helps!

:smile:

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Hi,

I am making a red velvet week cake this week. When I did a practice run, I followed the advice in one of the threads and used a "healthy teaspoon" of red paste (Wilton's no-taste red to be exact) and diluted it in enough water to make 2 oz. of coloring like the recipe called for. I was skeptical but it worked! The color was fine - the bride approved - and no red residue on anyone's tongues!

Hopefully this will help!

Take care,

Chris


Edited by ChocoChris (log)

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The original recipe I have calls for 2 oz of the liquid red you can find in almost any grocery store. The Wilton red no taste in water that Chris mentioned has worked well for me too. Or 2 ozs. of red airbrush coloring.

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      *made the bottom banner and wrote on it
      *made the baby's flower bonnet
      I modeled the baby's neck and shoulders, then stuck that right on the top pot. Then I cut the skewers that are coming out of his head to the right length and pushed it down through the neck and shoulders.

      I placed the arms and formed the hands. I stuck my umbrella stem through the arm and down into the cake so there would be adequate support......but darn, I wasn't watching carefully, and the skewer came out of the side of the pot because my angle was a bit off. Oh well, I'll cover that up with a leaf. At least you can see where the umbrella stem is on the skewer. On top of the umbrella stem is a little half dome of modeling chocolate, to support the gumpaste umbrella. I dab a bit of melted white chocolate on that, and stick the umbrella on top. Now all I have to do is place my flowers, mount the banner, and put his little bonnet on.

      And here we have the finished product. It's sort of hard to read the banner....it says, "May Showers Bring Adorable Flowers". One thing I always seem to to do.....I'll shoot the picture of my finished cake and I'm always tired.....so I'm too lazy to find a good backdrop. Then I curse myself later when there's that yukky kitcheny background. God, in one picture I took, my cake had a dirty mop bucket behind it! All I can say is, thank god for Photoshop......I can always "fix" it later.
      It took me 8 hours to put this together and that's not counting all the prep I did the whole week prior. I don't think a whole lot of people realize the time that goes into this stuff.....and it's also why you don't see it very often.
      Anyway, the girl that's getting the baby shower has NO IDEA this is coming. Surprising her is going to be the best part!
      Fast forward to the next day. My boss's wife and I are bringing the box inside the house, then removing the cake from the box. Kids are dancing around us....."is that a CAKE? Is that a CAKE?" People gather round, and the girl who's getting the shower sees it and starts crying. She gives me a big hug and says "I don't know how to thank you!" I told her she just did.
      The shower went on, presents were opened, food was eaten, champagne was sipped.......and then.....it was time......the part that the kids almost couldn't wait for.....time to eat cake! Which of course, means, time to cut cake. And guess who gets to do it. Yep. Me. I don't have to cut my own cakes very often, and that's a good thing. Usually I'm nowhere in the vicinity when my cakes are cut and consumed.....I have only the memory of a photograph and my labor. This time I also do the deconstructing.....and I gotta say it was bittersweet. Especially since knowing it took me 8 hours to build it and only 15 minutes to take it apart. May I say.......wah? Yes. Wah. Luckily I'd had a couple glasses of Mumm's so my "pain" was numbed a bit.......
      Hope you all have enjoyed this bit of cake sculpting. Now back to our regular programming.......
    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
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