Red Velvet Cake...

Baking By iwantcookies Updated 6 Oct 2009 , 12:31am by nonnyscakes

iwantcookies Posted 4 Oct 2009 , 6:37am
post #1 of 12

hey all
I made the Red Velvet cake recipe from the Confetti Cakes book, and it came out so oily! Like, i mean, REALLY oily...i touch the top of the cake with my fingers and they are all glistening from the oil that comes off it... Is it meant to be like that?? The cake was really most and didnt taste oily (if that makes any sense!!). Has anyone used that recipe with less oil and it worked out nice?? I'm from Australia, and red velvet cake is pretty much unheard of over here, so this is a pretty type of cake for me...any tips would be great!!

11 replies
minerva16 Posted 4 Oct 2009 , 6:52am
post #2 of 12

I have only used this Red Velvet Cake recipe and it has worked wonderfully everytime. It is Cake Man Raven's recipe and very good. I've never used the Confetti recipe and do not know what to tell you. I do suggest using this recipe.

Good Luck,

Jae

iwantcookies Posted 5 Oct 2009 , 12:02pm
post #3 of 12

thank you so much for that recipe! will definitely try it and see how it goes icon_biggrin.gif

msulli10 Posted 5 Oct 2009 , 12:16pm
post #4 of 12

Wow, thanks for the recipe. Cakeman Raven is so well known for his red velvet cake.

iwantcookies - I have also had good success in making doctored cake mix with DH Red Velvet.

SHADDI Posted 5 Oct 2009 , 12:55pm
post #5 of 12

May I ask a question, just to add to the topic why is the cake called "Velvet" I have always wondered about this for many years and to this day I still have not done a Velvet cake. I have seen that in Ace of cake they did a Blue velvet cake for Paula Deane and I have seen a Recipe for white, pink Velvet Cake.
So what makes a Velvet cake Velvet

Thanks
Shaddi

littlejewel Posted 5 Oct 2009 , 1:18pm
post #6 of 12

May I ask a question, just to add to the topic why is the cake called "Velvet" I have always wondered about this for many years and to this day I still have not done a Velvet cake. I have seen that in Ace of cake they did a Blue velvet cake for Paula Deane and I have seen a Recipe for white, pink Velvet Cake.
So what makes a Velvet cake Velvet

You are in the south, the perfect place to find out why it's called red velvet. I have no clue.

SHADDI Posted 5 Oct 2009 , 2:22pm
post #7 of 12

I'm in Virgina

littlejewel Posted 5 Oct 2009 , 8:58pm
post #8 of 12
Quote:
Originally Posted by SHADDI

I'm in Virgina




I just think you should ask a local, virginia is part of the south. I would love to hear what the answer is myself. When I visit the south I will be sure to ask more than one person why it's called red velvet and where did come from, see if any answers are the same.

littlejewel Posted 5 Oct 2009 , 9:01pm
post #9 of 12

minerva16 thanks for the recipe I will be sure to try it

nonnyscakes Posted 5 Oct 2009 , 9:47pm
post #10 of 12

Old Wive's Tales have it that originally the "Red" in the title came from the color caused by a chemical reaction in the recipe. The acidity of the chocolate caused the batter to turn a dark pink color. Some used to add beet juice to enhance the red coloring. The "Velvet" was added to the tltle to represent the light, moist crumb which came about as the result of using buttermilk in the recipe. As the tale goes. . . when this recipe was introduced most cakes were not light and soft as velvet, they were dense, course and dry to the mouth and tongue. .... I don't know if that is all true or not, but it sounded good to me...

iwantcookies Posted 5 Oct 2009 , 11:47pm
post #11 of 12

unfortunately for us here in Aus, we don't have any DH box mixes!!! (or any red velvet box mixes for that matter!) But thanks for the tip msulli10, i will get my brother in law to bring me back some next time he visits (he's living in LA at the moment).

and thanks for all the background info on the origins of Red velvet everyone!

nonnyscakes Posted 6 Oct 2009 , 12:31am
post #12 of 12
Quote:
Originally Posted by lees_luv

Old Wive's Tales have it that originally the "Red" in the title came from the color caused by a chemical reaction in the recipe. The acidity of the chocolate caused the batter to turn a dark pink color. Some used to add beet juice to enhance the red coloring. The "Velvet" was added to the tltle to represent the light, moist crumb which came about as the result of using buttermilk in the recipe. As the tale goes. . . when this recipe was introduced most cakes were not light and soft as velvet, they were dense, course and dry to the mouth and tongue. .... I don't know if that is all true or not, but it sounded good to me...




Correction - My apologies, I just re-read my post and realized I had the information wrong. The "Red" was caused by a chemical reaction between the cocoa and the buttermilk and the "Velvet" was a reference to the texture of the cake created from the use of vinegar in the batter.

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