Red Velvet Wasc?

Baking By tx_cupcake Updated 21 Mar 2009 , 3:20am by NuttyNanny

tx_cupcake Posted 16 Mar 2009 , 9:43pm
post #1 of 29

I've been searching and searching, but I can't find a red velvet interpretation of WASC. Would I just use red velvet mix in place of the white mix? Would I combine a white mix and a chocolate mix?

If anyone has done this I would be forever grateful for your advice! icon_biggrin.gif

28 replies
mbt4955 Posted 16 Mar 2009 , 9:55pm
post #2 of 29

Here is MacsMom's recipe from the Gourmet Flavors thread.

Red Velvet Cake - MacsMom
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 jars Wilton red-red

mcdonald Posted 16 Mar 2009 , 9:58pm
post #3 of 29

Thank you so much for this question...

I was just getting ready to post this same question

kjt Posted 16 Mar 2009 , 9:59pm
post #4 of 29

Thanks for taking the time to post this recipe! Yum icon_smile.gif Do you happen to know off hand the yield?

SugarBakerz Posted 16 Mar 2009 , 10:02pm
post #5 of 29

yum yum... DD will be stoked, she wants a "red velment" for her birthday icon_smile.gif

tx_cupcake Posted 16 Mar 2009 , 10:04pm
post #6 of 29

Thanks Martha! thumbs_up.gif
I'm wondering how to make this work... I only have a 5qt mixer, and I'm thinking that recipe will overflow my bowl! Do you know if you can half a box mix? I've never tried it...
Also, I'm wondering about the Wilton red-red - doesn't it taste bad? I'm wondering if Americolor red will be better. I've never made a red velvet from scratch (or semi-scratch), so I'm full of questions!

kjt Posted 16 Mar 2009 , 10:13pm
post #7 of 29
Quote:
Originally Posted by txcupcake

Thanks Martha! thumbs_up.gif
I'm wondering how to make this work... I only have a 5qt mixer, and I'm thinking that recipe will overflow my bowl! Do you know if you can half a box mix? I've never tried it...
Also, I'm wondering about the Wilton red-red - doesn't it taste bad? I'm wondering if Americolor red will be better. I've never made a red velvet from scratch (or semi-scratch), so I'm full of questions!




Could you sift together the dry ingredients and then half them, doing the same with the wet, and mixing in batches?
I'd use the Americolor, I really dislike the taste of Wilton's red, but I have NOT tried this recipe, just an opinion!

mbt4955 Posted 17 Mar 2009 , 12:27am
post #8 of 29

Let's see if we can get MacsMom or someone who has tried more of these recipes into the discussion. I'll post on the "Gourmet Flavors" thread and see if I can pull someone in who can help.

tx_cupcake Posted 17 Mar 2009 , 1:03am
post #9 of 29

Hmmm. I didn't think about sifting it all together. I may have to experiment a little. thumbs_up.gif
Hopefully Macsmom can come to the rescue! I should have known just to PM her! icon_lol.gif

MacsMom Posted 17 Mar 2009 , 1:30am
post #10 of 29

Yes, it's wedding-cake sized batter. I mix it with my Kichenaid hand mixer in a 32 cup Tupperware bowl.

But the combo of 2 white mixes to 1 chocolate mix is absolutely perfect and the cake really is very, very good. I'm not a RV fan but I scarf this one up!

The best way to half the recipe would be to weigh (or measure in cups) the cake mix and divide each cake mix in half. Then just use half of all the rest of the ingredients.

Sifting everything together first is a lot of work with so many ingredients!

MacsMom Posted 17 Mar 2009 , 1:32am
post #11 of 29

I forgot to add, DH mixes are horrible with WASC variations - the batter boils over the top of th epans and the cakes sink in the middle. It's also not nearly as tasty as the other concoction! icon_biggrin.gif

mbt4955 Posted 17 Mar 2009 , 2:11am
post #12 of 29

Thanks, MacsMom. You're the best! thumbs_up.gif

SaraClassic Posted 17 Mar 2009 , 2:19am
post #13 of 29
Quote:
Originally Posted by MacsMom

I forgot to add, DH mixes are horrible with WASC variations - the batter boils over the top of th epans and the cakes sink in the middle. It's also not nearly as tasty as the other concoction! icon_biggrin.gif



I agree, your recipes are always fab, but if the DH mixes are not your choice, what mix do you use for your recipies? Or do you just not use DH for the RV?
THANKS !!

maryjsgirl Posted 17 Mar 2009 , 2:42am
post #14 of 29

I know you asked for a WASC version, but if you look at a scratch recipe it is actually a lot easier (less ingredients/steps) and cheaper than the WASC version. The recipe I use is a one bowl "dump" recipe and it comes from Cake Man Raven.

http://www.cakemanraven.com/recipe.htm

MacsMom Posted 17 Mar 2009 , 3:09am
post #15 of 29
Quote:
Originally Posted by SaraClassic

I agree, your recipes are always fab, but if the DH mixes are not your choice, what mix do you use for your recipies? Or do you just not use DH for the RV?
THANKS !!




I always use BC. It seems to be a better quality than PB. The only time I use DH is if I need banana or strawberry because the flavor is better than BC with those, but I mix 1 box of DH flavored mix with 1 box of BC white cake. It seems to bake okay with that combo.

The RV cake is all BC - 2 white + 1 dark chocolate.

I did compare it to homemade and I just don't like the taste of homemade. I went through quite the trial period when I was asked for RV for a wedding shower and the guest of honor was a pastry chef! So I knew it had to be spot on. She loved it! She said it was the best she'd ever tasted - funny huh?

I had never even tasted RV before that and I had no idea what it was really supposed to be like, just that it seemed to have a little chocolate mixed in with white.

kjt Posted 17 Mar 2009 , 3:56am
post #16 of 29
Quote:
Originally Posted by MacsMom

I forgot to add, DH mixes are horrible with WASC variations - the batter boils over the top of th epans and the cakes sink in the middle. It's also not nearly as tasty as the other concoction! icon_biggrin.gif





icon_surprised.gificon_surprised.gificon_surprised.gif So THAT'S why I thought I was the only person on the planet that didn't like the WASC recipes...thank you so much for adding this little tidbit of info! thumbs_up.gif

tx_cupcake Posted 17 Mar 2009 , 12:21pm
post #17 of 29

Wow! Thanks so much Macsmom! And MJG, I will definitely look into that scratch recipe as well. I have a few months before the wedding, so I can try some stuff out beforehand.

I just love waking up in the morning and finding that my questions have been answered and then some! icon_biggrin.gif

You guys are the best! thumbs_up.gif

lecrn Posted 17 Mar 2009 , 9:38pm
post #18 of 29
Quote:
Originally Posted by mbt4955

Here is MacsMom's recipe from the Gourmet Flavors thread.

Red Velvet Cake - MacsMom
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 jars Wilton red-red




May be a stupid question, but do you use liquid or powder vanilla coffee creamer? I can't wait to try this. I still searching for a good RV recipe. I've tried a lot of scratch recipes & I haven't cared for them. I currently use the CMD's recipe, but I think that there's room for improvement.

MacsMom Posted 17 Mar 2009 , 10:16pm
post #19 of 29
Quote:
Originally Posted by lecrn

May be a stupid question, but do you use liquid or powder vanilla coffee creamer? I can't wait to try this. I still searching for a good RV recipe. I've tried a lot of scratch recipes & I haven't cared for them. I currently use the CMD's recipe, but I think that there's room for improvement.




I use liquid creamer icon_wink.gif

godsgood Posted 20 Mar 2009 , 9:30pm
post #20 of 29

Cake Man Raven's recipe is ok, but 1 tsp cocoa is NOT enough! Try his recipe, but use about 1/4 cup cocoa, and you should like it even better.

MacsMom Posted 21 Mar 2009 , 12:06am
post #21 of 29

I'm so dumb - I said to divide all cake mixes in half for a small batch, but you only need to divide the chocolate mix in half! (Just use 1 box white). And then proceed to use half of all of the other ingredients.

BabeyCakey Posted 21 Mar 2009 , 12:39am
post #22 of 29

Ha ha I also had the very same question about the vanilla creamer...was going to post it and saw that someone else had already! I plan to use this Red Velvet WASC recipe for a wedding cake. Have you ever used the cheesecake filling for a tiered cake, or should I just use regular buttercream? I'm just curious how the consistency would hold up. Thanks in advance!!

NuttyNanny Posted 21 Mar 2009 , 12:41am
post #23 of 29

MacsMom....what size are the 2 jars of red food coloring? Thanks so much in advance.

MacsMom Posted 21 Mar 2009 , 1:22am
post #24 of 29
Quote:
Originally Posted by NuttyNanny

MacsMom....what size are the 2 jars of red food coloring? Thanks so much in advance.




1 oz icon_wink.gif

MacsMom Posted 21 Mar 2009 , 1:24am
post #25 of 29
Quote:
Originally Posted by BabeyCakey

Ha ha I also had the very same question about the vanilla creamer...was going to post it and saw that someone else had already! I plan to use this Red Velvet WASC recipe for a wedding cake. Have you ever used the cheesecake filling for a tiered cake, or should I just use regular buttercream? I'm just curious how the consistency would hold up. Thanks in advance!!




A great filling that holds up superbly is the White Chocolate Truffle Filling - it's what I use in RV:

16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted

Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may want to pop it in the fridge). You can soften it for a few seconds in the microwave if it gets too thick to spread.

BabeyCakey Posted 21 Mar 2009 , 1:36am
post #26 of 29

That sounds wonderful! I am indeed going to use that. Thanks, Macsmom!!

MacsMom Posted 21 Mar 2009 , 2:52am
post #27 of 29
Quote:
Originally Posted by BabeyCakey

That sounds wonderful! I am indeed going to use that. Thanks, Macsmom!!




How funny, I forgot to swap "milk" chocolate for "white" chocolate. It's become my new favorite filling.

BabeyCakey Posted 21 Mar 2009 , 3:03am
post #28 of 29

LOL too funny - I just caught that too (milk/white) when I read it again. What a rough week!

NuttyNanny Posted 21 Mar 2009 , 3:20am
post #29 of 29

thanks MacsMom for the quick reply!!!!!!!!!!

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