aviles2005 Posted 8 Aug 2007 , 2:16am
post #1 of

I am in the middle of making tons of carrot and Red velvet cake. I just thought about NUTS!!!! I put nuts in carrot cake but not in red velvet but I know some people do. So would I be adding nuts to these flavors. Or is that something I should ask the customer?

22 replies
JodieF Posted 8 Aug 2007 , 2:21am
post #2 of

I wouldn't add nuts for a cake I was selling without asking. There are too many folks with nuts allergies. icon_smile.gif

gourmetcakes Posted 8 Aug 2007 , 2:24am
post #3 of

In my honest opinion, each person is different. Some people like nuts, raisins, some don't. I have made a doctored box carrot cake with only shredded carrots, I sometimes add nuts and I sometimes add nuts and raisins. It is each persons individual choice. I would ask your customer.

As far as red velvet cake, I personally have never heard of adding nuts?!?!

leily Posted 8 Aug 2007 , 2:26am
post #4 of

if you add nuts to the red velvet (although I personally think they ruin the cake) will the amount you are charging cover the cost?

Nickii Posted 8 Aug 2007 , 2:34am
post #5 of

I have never heard of adding nuts to the batter of red velvet..only to the cream cheese icing. For me it epends on the customer. I have some that like nuts and some do not. I would check w/ the customer to make sure in case anyone has a nut allergy. Same goes for carrot. I do do add nuts n raisins...if the customer wants.

southerncake Posted 8 Aug 2007 , 2:37am
post #6 of

I always give the customer a choice. With red velvet, I usually put pecans on the outside of the frosting if they want them. I have never put them directly in the batter. For carrot cake, I use raisins and walnuts directly in the batter -- I think I could eat this all day long. I usually make a few cupcakes out of the leftover batter and toast them for breakfast teh next morning and serve with cream cheese.

I charge for "premium flavors" for both of these whether they use nuts/raisins or not.

FromScratch Posted 8 Aug 2007 , 2:45am
post #7 of

No way.. I hate nuts in things and I don't put nuts in my cakes, but if a customer wanted them I would. I tell them up front that I don't put nuts in (I also fear the whole allergy thing). If they didn't ask for the nuts.. I'd leave them out.

bakenboi29 Posted 8 Aug 2007 , 2:45am
post #8 of

I never added nuts to a red velvet cake. Maybe too the cream cheese icing. I definately heard of adding walnuts to a carrot cake. I guess it is like someone said depends on the taste. I personally don't care for raisins but if someone requests them for their cake, I would add them. icon_smile.gif

ShortcakesSweets Posted 8 Aug 2007 , 2:55am
post #9 of

I only put it in the icing, but I ALWAYS ask because of the allergy issue. Plus, I have an aunt and bil who has a medical condition (that I can't spell or pronounce) and they can't have nuts, so I've just found it's better to ask.

aviles2005 Posted 8 Aug 2007 , 3:19am

I was going to add it into the icing for the red velvet! Never heard of nuts in RV until paula deen. And I was just thinking of not adding it because its not something she mentioned. I charged for premium flavors so it cover the cost if I added them. I'll just email her and see if she wants them. I just wanted to know if you guys would or wouldnt. Thanks for your opinions.

newlywedws Posted 8 Aug 2007 , 5:13am

I'm an uber snob when it comes to RVC...never have heard of putting nuts into/on a RVC - as my thinking goes...cream cheese frosting and nuts only belong to a carrot cake, never RVC.

aviles2005 Posted 8 Aug 2007 , 5:23am

newlywedws~ you said buh bye cream cheese filling so then what do you use in your red velvet... I never really liked RVC I think I gotta try some of yours. I must be missing out!

newlywedws Posted 8 Aug 2007 , 4:39pm
Quote:
Originally Posted by aviles2005

newlywedws~ you said buh bye cream cheese filling so then what do you use in your red velvet... I never really liked RVC I think I gotta try some of yours. I must be missing out!


If you look in the CC recipe section, there's a recipe I submitted..."Sarah's red velvet" - it has the correct frosting for an RVC (and yes the sugar in the frosting is reg granulated).

breelaura Posted 8 Aug 2007 , 4:54pm

If you don't like RV cake, it's probably the cake. If it's not DARK burgundy, it's not RV... it's something else with food coloring thrown in, trying to pretend to be RV!

I'm the opposite of newlywedws, though... I'm a RV snob, but for me it HAS to be a really good CC with toasted pecan icing (pecans preferably from trees on the family farm...). I don't really care for the fluffy French bidness, but I'm a dyed-in-the-wool borderline-redneck southerner. (And I dispute any notion that anybody at the Waldorf-Astoria had CRAP to do with the creation of RV cake... it was somebody's sainted, rednecky granny! LOL) I totally understand having preferences, though, so all respect to your position.

And I could eat cream cheese frosting on a hotdog, so I might be a little biased. icon_wink.gif

PS - no nuts in RV batter, or in CC batter, for that matter, unless specifically requested. Same as all above re: preferences, risk of gasping, heaving, anaphalactic death, etc.

aviles2005 Posted 8 Aug 2007 , 5:25pm

it weird that your both RV fanatica and your preferances are so different. Thants good, how boring would it be if everything taste the same.

On every RC post some tell the one posting that "Sarah's red velvet" is the best scratch cake. I will definitly have to try it. Also where do you fer red sugar?

southerncake Posted 8 Aug 2007 , 6:15pm
Quote:
Originally Posted by breelaura

If you don't like RV cake, it's probably the cake. If it's not DARK burgundy, it's not RV... it's something else with food coloring thrown in, trying to pretend to be RV!

I'm the opposite of newlywedws, though... I'm a RV snob, but for me it HAS to be a really good CC with toasted pecan icing (pecans preferably from trees on the family farm...). I don't really care for the fluffy French bidness, but I'm a dyed-in-the-wool borderline-redneck southerner. (And I dispute any notion that anybody at the Waldorf-Astoria had CRAP to do with the creation of RV cake... it was somebody's sainted, rednecky granny! LOL) I totally understand having preferences, though, so all respect to your position.

And I could eat cream cheese frosting on a hotdog, so I might be a little biased. icon_wink.gif

PS - no nuts in RV batter, or in CC batter, for that matter, unless specifically requested. Same as all above re: preferences, risk of gasping, heaving, anaphalactic death, etc.




You made me laugh!!! I like red velvet the same way!! I also could put cream cheese icing on anything -- however, my favorite thing to do with leftover cream cheese icing is to dip fresh strawberries in it!!!! Delicious!

breelaura Posted 8 Aug 2007 , 6:30pm

Saw your post on the $70 refund vent thread... glad to make you laugh! I'm sure all will work out in the end, but CC to the rescue if you need us!

On the CC icing with toasted pecans front - RV cake balls with the CC icing (heavy on the icing) and pecans with super dark chocolate... woohoo!

newlywedws Posted 8 Aug 2007 , 6:31pm
Quote:
Originally Posted by aviles2005

it weird that your both RV fanatica and your preferances are so different. Thants good, how boring would it be if everything taste the same.

On every RC post some tell the one posting that "Sarah's red velvet" is the best scratch cake. I will definitly have to try it. Also where do you fer red sugar?


I'm not sure I understand the question. In reference to the recipe that I've posted the sugar used (both in the cake and frosting) is just regular granulated sugar ...not red sugar

As for the frosting...it's not a preference, it's just the only way to have an authentic RVC. Even my grandma and great-grandma have said that it's the original type of frosting, and that it was unheard of to use cream cheese frosting.

Oh and in regard to breelaura mentioning it has to be a dark burgundy...I think we may be speaking of different cakes...as Red Velvet...well I guess it is called Red Velvet for a reason.

breelaura Posted 8 Aug 2007 , 6:47pm

I can certainly respect everyone's culinary opinions. icon_smile.gif

Here's a link to a NYT article with some great pics for color reference purposes - but I just like looking at the cakes, period! http://www.nytimes.com/2007/02/14/dining/14velv.html?ex=1329109200&en=30b25927180258c1&ei=5090&partner=rssuserland&emc=rss

aviles2005 Posted 9 Aug 2007 , 2:52am

Hmmmmm very interesting artical. icon_wink.gif I guess they can be many shades of red.

newlywedws~ Im such a dork icon_redface.gif For some reason I thought you said Red sugar not reg. sugar. LOL... What shade of red do you prefer? I made RED VELVET for the first time and it was good. Most likely not as good as sarahs RV recipe but I'll be sure to try that soon. icon_smile.gif Im excited.

I know this is a RED Velvet.. NO NO but I made a coconut cream cheese icing with coco lopez and bakers shredded coconut.. OH MY...
My Fiance was so excited he just loved it.. He wants it for our wedding cake flavors... I have to admitt it was good.

I promise when I make the sarash VR recipie I'll make it with the right icing. I cant wait to try the real thing.. ( Like I said, never had the real thing before) The thought of Bottles of Red coloring horrified me, but Im over that now! Bring it on.

newlywedws Posted 9 Aug 2007 , 3:06am

If you look in my photo's you'll see a pic of a RVC that has been torted...when fresh out of the oven it looks like a blood red, but sliced...it's a ravishing red colour IMO

aviles2005 Posted 9 Aug 2007 , 3:26am

Awwwwwww you talk about Red Velvet like it were you baby! I cant wait to try your recipie~ icon_biggrin.gif

RRGibson Posted 9 Aug 2007 , 3:33am

I always ask the customer if they want nuts. My normal carrot cake recipe does call for nuts, my RV does not.

Quote by @%username% on %date%

%body%