Help With Red Velvet Made With Pureed Beets

Baking By tsal Updated 28 Oct 2011 , 3:14am by KatsSuiteCakes

tsal Posted 26 Oct 2011 , 7:49pm
post #1 of 10

hi,

I just made the Waldorf Astoria 1920's red velvet cake. Instead of canned beets, I steamed fresh ones, cut them up, weighed them (the recipe calls for 1.5 lbs), then pureed them and added it to the batter as per the recipe.

Holy beet taste! Did I do something wrong with the beets? It's beet overload. The texture is nice, but I'd be embarrassed to serve it.

Comments/suggestions?

9 replies
JanH Posted 27 Oct 2011 , 2:21am
post #2 of 10

Whoa, that's a lot of beets!

A 1# can of beets doesn't contain 1# of beets but a combination of beets and liquid equaling 1#.

I couldn't find the exact amount of beets in a 1# can but here's a link giving drained weights (10# cans) of some common canned vegetables:

http://answers.yahoo.com/question/index?qid=20100619183355AAqvouk

One commenter advised that half the weight of canned vegetables is liquid - so two 1# cans of beets would only equal 8 oz. of beets each. The recipe said to use "1 1/2 pounds canned beets, drained and pureed" but it probably really meant 1 1/2 cans of beets so that would equal 12 oz. of beets - not 1.5# once drained.

At least that's what I got out of it:

http://cakecentral.com/recipes/1920s-waldorf-astoria-red-velvet-cake/

See cakelace's comments. She said she used two cans which is 16 oz. and it still came out fine. icon_smile.gif

Found other fresh beet/RVC recipes:

http://bakecakery.com/2011/03/16/red-velvet-cake-with-beets/

http://www.healthygreenkitchen.com/red-velvet-cake-with-beets.html

http://theview.abc.go.com/blog/veggies-dessert

HTH

tsal Posted 27 Oct 2011 , 2:31am
post #3 of 10

That explains it then! I will retry this tomorrow using 12 oz of beets.

Oddly enough, my 7 yr old loves the cupcakes - he doesn't realize what's in them!

JanH Posted 27 Oct 2011 , 2:50am
post #4 of 10

Here are some chocolate beet cakes (use fresh beets) that your 7 yr. old might also enjoy:

http://allrecipes.com/Recipe/beet-bundt-cake/detail.aspx

(One reviewer stated that she used three 15 oz. cans of beets which yielded 2-1/2 cups mashed beets - of which she only needed 2 cups for this recipe.)

http://www.food.com/recipe/red-beet-chocolate-cake-7883

HTH

tsal Posted 27 Oct 2011 , 10:23pm
post #5 of 10

Thanks, Jan!

Mexx Posted 27 Oct 2011 , 11:32pm
post #6 of 10

I make this cake all the time. I use canned beets....almost 3 cans. Drain the liquid from the cans and weigh the beets -- 1.5 lbs worth -- and then purée the beets. I then put them into a sieve and let them drain some more while the rest of the cake is being assembled. Fresh beets have a stronger flavor than canned. No one I've served this cake to knows there are beets in it.

kmstreepey Posted 28 Oct 2011 , 12:26am
post #7 of 10

Thanks for all of this information! I've been wanting to try a beet-based red velvet but haven't yet. One question - does this recipe produce a red cake? Or is it more brown in color after it has baked?

KatsSuiteCakes Posted 28 Oct 2011 , 12:49am
post #8 of 10
Quote:
Originally Posted by kmstreepey

Thanks for all of this information! I've been wanting to try a beet-based red velvet but haven't yet. One question - does this recipe produce a red cake? Or is it more brown in color after it has baked?





It turn out fairly red, but I still added a few drops of red food coloring.
The smell while it was baking was extremely unappetizing, but it tasted fabulous and everyone loved it. No one knew it had beets in it.

Annabakescakes Posted 28 Oct 2011 , 2:16am
post #9 of 10
Quote:
Originally Posted by KatsSuiteCakes

Quote:
Originally Posted by kmstreepey

Thanks for all of this information! I've been wanting to try a beet-based red velvet but haven't yet. One question - does this recipe produce a red cake? Or is it more brown in color after it has baked?




It turn out fairly red, but I still added a few drops of red food coloring.
The smell while it was baking was extremely unappetizing, but it tasted fabulous and everyone loved it. No one knew it had beets in it.




LOL! on the "extremely unappetizing" smell while baking!! I can only imagine!

KatsSuiteCakes Posted 28 Oct 2011 , 3:14am
post #10 of 10
Quote:
Originally Posted by Annabakescakes

Quote:
Originally Posted by KatsSuiteCakes

Quote:
Originally Posted by kmstreepey

Thanks for all of this information! I've been wanting to try a beet-based red velvet but haven't yet. One question - does this recipe produce a red cake? Or is it more brown in color after it has baked?




It turn out fairly red, but I still added a few drops of red food coloring.
The smell while it was baking was extremely unappetizing, but it tasted fabulous and everyone loved it. No one knew it had beets in it.



LOL! on the "extremely unappetizing" smell while baking!! I can only imagine!




I know, right?!................I was keeping my fingers crossed the whole time that I didn't have any visitors at the door..........it was so bad, that I was actually surprised that it tasted as good as it did. Took me a while to get that smell out of my head.........hehe! icon_lol.gif

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