I do not like red velvet at all.....but this is for someone special so I said I would do it. I need to make red velvet sturdy enough to carve and want to use the enhanced cake mix recipe. What do I need to add to keep it red velvet, still using the enhanced cake mix recipe? I really don't even understand what red velvet is supposed to taste like. can someone offer any suggestions?...please
I did just this weekend! I'm certainly no expert, but it turned out nicely. I was worried that it would make my red velvet too light, but it didn't. I just followed the WASC recipe without any additional flavors.
I posted this recipe 3 years ago. Gets rave reviews:
And yes, you can also just use DH Red Velvet Mix in a standard WASC recipe and it'll be great.