Hi everyone, this is my first ever post :)
My sister is getting married on the 30th of June and we will be having a small get-together of around 60 people and I'm doing cake! She is having a BIG do in September with around 200 people so I have some time to think about that one...
But, I need a super duper foolproof recipe for red-velvet cake which will fill a single 10" square cake tin and a suitable topping which doesn't contain cream cheese (she gets heartburn with cream cheese!)
I want to decorate with cigarcellos and fresh fruit, but could really use your advice please!!
I'm also doing cupcakes and need 60 so also wanted to know what would be the perfect quantity of cake mix for that...
Thank you everyone!!!
I have found that if you are going to do tiers or stacking, the WASC recipe works well. I just substitute DH Red Velvet cake mixes and use 6 whole eggs in place of egg whites. My customers rave about the taste and it stacks really well.
I have found that if you are going to do tiers or stacking, the WASC recipe works well. I just substitute DH Red Velvet cake mixes and use 6 whole eggs in place of egg whites. My customers rave about the taste and it stacks really well.
Thank you Rosie :) At the risk of sounding really silly, what is WASC please and do you have a link to that recipe please? Thank you :)
I use this recipe http://cakecentral.com/a/red-velvet-re-mix with the following changes: I add 1/3 cup of vegetable oil & in place of the red food coloring I add 1 tbsp of Lorann Red Velvet emulsion. It tastes wonderful!
The recipe I use is one posted on CC by denise2434. I change flavorings as needed. It is the one posted originally by Rebecca Sutterby, but I think she had made changes to kakeladi's recipe......
2 boxes white cake mix 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teas. salt 8 egg whites 2 2/3 cups water 4 Tbls. vegetable oil 2 cups (16oz carton) sour cream 2 teaspoon clear vanilla flavor 2 teaspoons almond extract
If you search CC for WASC you will find the whole recipe with instruction. Hope this helps!
AI used the bakerella recipe, it was sturdy and had a good flavor. The method is so very simple.http://m.bakerella.com/red-velvet-cake/
I've been using the Magnolia Bakery's recipe for red velvet cake and their frosting for years and everyone loves it. It's pretty easy to make. The frosting is the kind that starts with milk and flour boiled together.The cake recipe as written makes a 3 layer 9" cake. It can also be used for cupcakes (actually I think the recipe is for cupcakes..). it can be found at epicurious.com.
Hope this helps - good luck!
RJ
Oh wow - thank you everyone, that is SO helpful!!! :)
Wonderful recipes here which means I need to get baking - thank you all :)
This one is very good. The worse thing you can do is overbake it, so start it at the shortest time suggested and check it frequently after that. Otherwise it's quite delicious and not difficult to make. :-)
http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972
This one is very good. The worse thing you can do is overbake it, so start it at the shortest time suggested and check it frequently after that. Otherwise it's quite delicious and not difficult to make. :-)
http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972
Oh wow - excellent - thank you Kathleen :)
I used the bakerella recipe, it was sturdy and had a good flavor. The method is so very simple.http://m.bakerella.com/red-velvet-cake/
I love this recipe as well!
If you like baking from scratch my recipe is absolutely amazing. My customers love it. I also goes well with my Vanilla Buttercream.
Unfortunately it's only on my blog not here on CC.. Never succeeded is posting any recipes or tutorials on CC so far..
Here's the link to my blog recipe.
http://veenaartofcakes.blogspot.co.il/2012/04/red-velvet-cake-recipe.html#more
I use this recipe http://cakecentral.com/a/red-velvet-re-mix with the following changes: I add 1/3 cup of vegetable oil & in place of the red food coloring I add 1 tbsp of Lorann Red Velvet emulsion. It tastes wonderful!
Where do you get the emulsion? Sounds interesting.
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