What temp is the oven supposed to be?
I made mini cupcakes with this recipe and my friends couldn't stop raving about them, especially the frosting! Thanks.
Does this make a bright red cake?
Hi, I made this cake and I am still very new to baking and decorating. My cake sunk in the middle :-( ...any suggestions? ps...it still tasted wonderful though!
crisco oil or shortning
How much Cocoa do I use with the 1/2oz of red food coloring?
I am finding that recipe hard to follow does anyone have it differently written easy to follow?
Is this cake dense enough to hold the weight of fondant and for carving?
Can this whpped icing be stored? If so how long?
really stupid question -- for the frosting, we're using icing sugar, right? not granulated? Sorry, its not very clear..
It didn't say icing sugar, so I used granulated, and can tell you that you don't want to do that. Ick.
Yes you are supposed to use granulated sugar not powdered (icing) sugar. This is the traditional frosting for red velvet cake. I have made it several times and it always comes out smooth and creamy, not gritty at all.
Sorry this is so confusing. Bake the cake at 350 degrees. I don't know why your cake fell but don't keep opening and shutting the oven door while cooking. Yes you can carve this cake and cover with fondant. It is not bright red, more a brownish red. Crisco is shortening so it can be creamed. The Icing takes granulated sugar. The Icing will last a while in the refrigerator. I usually don't keep icing any longer than a month. I had some for 6 months and threw it out, but it still looked and tasted good.
I enjoy a cream cheese filling with a red velvet cake. By the way I really did a roll instead of a cake.