wyowolf Posted 12 Oct 2012 , 3:16pm
post #1 of

Has anyone used Ann Byrne's "The Best Red Velvet Cake" recipe in a carved cake? I'm wondering if it is dense enough to be carved. Thanks!

Here's the recipe, just in case:

1 (18.5-ounce) package plain butter recipe golden cake mix
2 ½ tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar

2 replies
videominx Posted 12 Oct 2012 , 6:59pm
post #2 of

I have made that recipe before and, though it tastes out of this world, it is incredibly delicate and won't hold up to carving. It hardly held up to icing! I didn't try any of the tricks like adding an extra egg or pudding mix. As is, it's very fragile.

wyowolf Posted 13 Oct 2012 , 3:49pm
post #3 of

Thanks for the heads up! I used a different recipe icon_smile.gif

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