Briarview Posted 1 Jan 2013 , 6:14am
post #1 of

recipe on here using the same recipe for a carrot or a banana cake posted by Suebee. I have pm her but see she has not posted since Oct 2010 so thought I would ask here also.

 

I have just made both of these carrot then the banana. What wonderful recipe! And the mixture made perfect size layers.  I did not find it oily and so light and moist. I think it depends on the oil you use. I always use Canola oil as in the past I did use a salad and cooking oil and it was quite doughy. Is there any way I could convert this into a Red Velvet cake that is red red and not brown red. Did try and omitted the spices and replaced with cocoa and red velvet colouring but it was too brown for my liking. Would I have to subsitute the brown sugar and change the baking soda to baking powder. Not a one to change recipes but I am sure there is someone on here that could help. Thanks

12 replies
Annabakescakes Posted 1 Jan 2013 , 6:57am
post #2 of

AI can never find recipes, can you post it here?

cakeyouverymuch Posted 1 Jan 2013 , 7:31pm
post #3 of

Try this product:

 

https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion.aspx

 

I was told it was for boxed mix, but I used it with my favorite vanilla cake recipe.  My recipe makes two 8 in rounds.  I used two tablespoons of the emulsion added with liquid ingredients, and added two tablespoons cocoa powder with the dry ingredients.  Turned out perfect sez my grandaughter whose favorite is RV (can't see the point of it myself--make it an honest chocolate cake sez I, and leave out all that red coloring).  Prior to this I've never met an RV recipe that I liked--most were too brown or too streaky, as if the red food color never quite mixed in.

 

The first time I used it I only used one tablespoon and no cocoa and it was a bright raspberry sort of color.  Tasted ok but def wasn't RV.  hth

Briarview Posted 1 Jan 2013 , 8:11pm
post #4 of

Annabakescakes here is the link

http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake

Cakeyouverymuch

Yes that is what I used.

Yes I have had problems with the RV and really not sure as to how it is supposed to taste. It is the coluor I really go for and looks great when you use white icing and looks effective when you cut it. Perhaps it will be just a vanilla cake with the red emulsion. Thanks for you replies.

Annabakescakes Posted 1 Jan 2013 , 8:27pm
post #5 of

ATry omitting the cinnamon and nutmeg, replace the OJ with buttermilk, add 1 heaping tbs cocoa powder. And 1 tbs red food color (I use 1, and it is red enough for me! Most call for 2 tbs, I also use more cocoa, most just say a tsp or two) red velvet will typically have white sugar, but the brown might be real nice in there :-) and taking it out may mess with the chemistry too much.

Annabakescakes Posted 1 Jan 2013 , 8:29pm
post #6 of

A

Original message sent by cakeyouverymuch

Try this product:

[URL=https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion.aspx]https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion.aspx[/URL]

I was told it was for boxed mix, but I used it with my favorite vanilla cake recipe.  My recipe makes two 8 in rounds.  I used two tablespoons of the emulsion added with liquid ingredients, and added two tablespoons cocoa powder with the dry ingredients.  Turned out perfect sez my grandaughter whose favorite is RV (can't see the point of it myself--make it an honest chocolate cake sez I, and leave out all that red coloring).  Prior to this I've never met an RV recipe that I liked--most were too brown or too streaky, as if the red food color never quite mixed in.

The first time I used it I only used one tablespoon and no cocoa and it was a bright raspberry sort of color.  Tasted ok but def wasn't RV.  hth

I, too prefer an honest chocolate :-) wonderful with cream cheese, too!

cakeyouverymuch Posted 1 Jan 2013 , 11:06pm
post #7 of
Quote:
Originally Posted by Annabakescakes 


I, too prefer an honest chocolate icon_smile.gif wonderful with cream cheese, too!

 

White chocolate sour cream ganache.  Most successful ganache I've ever tried.  Two pounds good white chocolate melted, then stir in a one pound container of full fat sour cream.  Nummy!

Apti Posted 1 Jan 2013 , 11:36pm
post #8 of
Quote:
Originally Posted by cakeyouverymuch 

 

White chocolate sour cream ganache.  Most successful ganache I've ever tried.  Two pounds good white chocolate melted, then stir in a one pound container of full fat sour cream.  Nummy!


Fascinating!  I've never heard of sour cream ganache.  How does it keep?  Shelf life?  Temperature stable?   Can you freeze and then use once it is defrosted?

 

I LOVE sour cream in just about everything, so this sounds really good.

cakeyouverymuch Posted 2 Jan 2013 , 1:35am
post #9 of

Had to make a cake for someone who doesn't like sweets.  The cake was RV, but the birthday boy hates all buttercreams and fondant.  He's not crazy about chocolate either.  I thought the sour cream might cut the sweetness of the white chocolate and it did. The result was a less sweet, very spreadable, ganache and not one person guessed there was sour cream in it.  It was not only spreadable, but turned out to be pipable as well.  Held a very sharp edge under candy clay that was rolled out to replace the fondant.  Once chilled it turned out to be very stable.  I piped some with a grass tip and it held its shape at room temperature for at least 24 hours.  I have some in the freezer right now, I don't know how it will be when its thawed.  I like it so much I might try it with a milk chocolate as well.

ANDaniels Posted 2 Jan 2013 , 2:10am

ABriarview~ thank you so much for letting us know the recipe is good! Do you feel that it is good for stacking in a wedding cake?

Cakeyouverymuch~ fascinating!! So I take two pounds of good quality chocolate, melt, add in a pound of full fat sour cream and... Let is set in fridge till its spreading consistency?

Can I make it with white or dark chocolate or just white?

cakeyouverymuch Posted 2 Jan 2013 , 2:45am
Quote:
Originally Posted by ANDaniels 

Briarview~ thank you so much for letting us know the recipe is good! Do you feel that it is good for stacking in a wedding cake?
Cakeyouverymuch~ fascinating!! So I take two pounds of good quality chocolate, melt, add in a pound of full fat sour cream and... Let is set in fridge till its spreading consistency?
Can I make it with white or dark chocolate or just white?

 

I've only made it with the white, so I'm not sure how it will work with other chocolates. . . the ratio of chocolate to sour cream may need tweaking, but I think its worth the experiment.  I actually didn't refrigerate mine.  I left it covered on the counter till it was cool, and it was perfect for spreading.  If it was refrigerated it would probably have to come to room temp to be spreadable.  I actually added some to a cream cheese filling that wasn't quite able to hold up on its own and it helped stabilize it to fill a bombe without slumping when it was turned out of the mold and covered with fondant.

Briarview Posted 2 Jan 2013 , 8:06am

ANDaniels I have just made the three tier carrot cake and it stacked wonderfully. It is soft but with the ganache crumb coat and dowells not a problem. Hope I don't go in tomorrow and it has collasped. (lol) Think it would have done it by now!

debm1 Posted 2 Jan 2013 , 4:06pm

ANDaniels,

I used this recipe for a wedding cake (the bottom tier was carrot, and one other). It was fabulous, and stacked very well. I do build a structure in the cake. You'd have to. It was very heavy. The only thing that is somewhat of a pain is slicing/trimming the carrot cake, as the knife gets stuck on the carrots, raisins, etc... I would not use the carrot cake for carving 3-D cakes for that reason. I will use this recipe again, for sure. Paired with cream cheese butter cream, it is amazing! I didn't try the banana cake yet.

 

Here is the cake... camo (airbrushed butter cream with leaf effects made with cutters, and ferns and leaves from our woods) with purple ribbons and gum paste fall leaves. I would not have come up with the combination of camo and purple, but it worked. It was outdoors, and the bride and groom were wonderful to work with. This is my favorite way to do camo: WAY easier than rolling different colors of fondant.

 

They were supposed to have a huge tree slab to put the cake on, but it didn't get done in time, so we went with my silver plateau... probably not the best base for this cake, but it worked in a pinch.

 

Deb

400

 

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