Red Velvet -- Weird Aftertaste???

Decorating By JGMB Updated 25 Oct 2010 , 10:25am by JGMB

JGMB Posted 14 Jan 2010 , 5:53pm
post #1 of 16

Is it just me, or does Red Velvet have a strange taste? A friend asked for one for her 80th birthday, so I did a trial run with cupcakes first -- thank Heaven! I used the Waldorf-Astoria recipe, and I thought they were absolutely awful. So, I then made a batch of cupcakes from the Rose's Heavenly Cakes recipe that everyone was raving on CC about a few weeks back. Again, such a disgusting aftertaste. I thought maybe it was just me, so I took them to a church meeting and had everyone try them. Not one person liked them!! They said the texture was great, but not the taste.

So, what gives? What's the big attraction to Red Velvet other than the lovely color?

Oh, and my friend then changed her mind to plain chocolate for her birthday cake. So, now what to do with the 32-oz bottle of red coloring that I bought at GFS??!

15 replies
jmr531 Posted 14 Jan 2010 , 5:58pm
post #2 of 16

Maybe the aftertaste is from the red food coloring. What brand did you get? I believe there is a "no taste" one on the market.

You can use the red coloring for decorating or coloring gumpaste/fondant for flowers and figurines that won't be eaten.

Kimmers971 Posted 14 Jan 2010 , 6:03pm
post #3 of 16

I don't find any aftertaste with Red Velvet. I've made from scratch and also use DH box mix. Like mentioned before, maybe the food coloring was the reason.

JGMB Posted 14 Jan 2010 , 6:15pm
post #4 of 16

I, too, wondered if it was the brand. But, the McCormick was $3.59 an ounce at the store, and that meant that her cake would've been $28 just for the coloring!!! She wanted the cake to feed the whole church choir. So, someone suggested that I go to Gordon Food Service where they sell a 32-oz bottle for $13, or 41 cents an ounce. So, GFS is the brand I ended up trying.

HarleyDee Posted 14 Jan 2010 , 6:29pm
post #5 of 16

I'm thinking like the others, might have been the coloring. Doctoring a DH mix works great I think.

bakincakin Posted 14 Jan 2010 , 6:42pm
post #6 of 16

I use the DH all the time. Very good taste and texture.

Darth_Aerdna Posted 14 Jan 2010 , 6:58pm
post #7 of 16

I tried to make Red velvet cake from scratch and only used 1/2 the amount of food coloring called for in the recipe. Didn't like the taste at all.
Thought it was just me!!!!
Tried the DH mix over the holidays and thought the cake tasted great.
Maybe it is the food color!

LaBellaFlor Posted 14 Jan 2010 , 8:15pm
post #8 of 16

Red velvet does have a very different taste, but not a "bad" taste. Don't use cheap red food coloring, that is where the aftertaste comes in. Also, use only 1oz. or 2tbls. of red food coloring. You still get a nice red without it affecting the taste. Some recipes ask for double. And last, try the Cakeman Raven's recipe on foodtv, upping the cocoa a little. I also upped the cocoa of Rose Levey Beranbaum's recipe. Not much, but some. It does make a difference. I prefer Cakeman's cause of the denser texture.

BlakesCakes Posted 14 Jan 2010 , 9:47pm
post #9 of 16

Try this recipe using Duncan Hines Red Velvet mix--it's great tasting.

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

Rae

jammjenks Posted 14 Jan 2010 , 10:13pm
post #10 of 16

I use chef_stef's recipe from this site, which I think is the same as Cakeman Raven's. I even use a cheap red coloring and have always had great results. Very few (maybe only 2, ever) brides have tasted it at a tasting appt and not ordered it.

Marinette Posted 14 Jan 2010 , 10:35pm
post #11 of 16

i make this in a pan 8x3. Is very good:

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/red-velvet-cupcakes-recipe/index.html

the only i make diferent is with the salt just put 1/4 salt and for the cocoa 2 tsp.

JGMB Posted 15 Jan 2010 , 2:46am
post #12 of 16

Thanks, everyone -- maybe I'll give it another chance!! You've all given me some great hints and tips. thumbs_up.gif

Sugarchic Posted 15 Jan 2010 , 3:03am
post #13 of 16

I tried the pioneer woman's red velvet receipe and it is the 1st one that I've liked.She has a website so she might have in there.

cakesrock Posted 15 Jan 2010 , 4:27am
post #14 of 16
Quote:
Originally Posted by jammjenks

I use chef_stef's recipe from this site, which I think is the same as Cakeman Raven's. I even use a cheap red coloring and have always had great results. Very few (maybe only 2, ever) brides have tasted it at a tasting appt and not ordered it.




I use this recipe too and LOVE it! icon_smile.gif Try it with dream white chocolate cream cheese icing - wonderful..

eljay Posted 25 Oct 2010 , 7:38am
post #15 of 16
Quote:
Originally Posted by LaBellaFlor

And last, try the Cakeman Raven's recipe on foodtv, upping the cocoa a little. I also upped the cocoa of Rose Levey Beranbaum's recipe. Not much, but some. It does make a difference. I prefer Cakeman's cause of the denser texture.




In reference to upping the amount of cocoa, how much is "some?" Another teaspoon? Half a teaspoon?

I really desire to make a great cake but want to avoid the aftertaste that I have always experienced when eating a red velvet cake.

Thanks!

JGMB Posted 25 Oct 2010 , 10:25am
post #16 of 16

I'm the OP that complained of the aftertaste. I have since used Cakeman Raven's recipe, exactly as written, and people loved it -- even me! So, I'd suggest giving that a try.

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