hey all
I made the Red Velvet cake recipe from the Confetti Cakes book, and it came out so oily! Like, i mean, REALLY oily...i touch the top of the cake with my fingers and they are all glistening from the oil that comes off it... Is it meant to be like that?? The cake was really most and didnt taste oily (if that makes any sense!!). Has anyone used that recipe with less oil and it worked out nice?? I'm from Australia, and red velvet cake is pretty much unheard of over here, so this is a pretty type of cake for me...any tips would be great!!
thank you so much for that recipe! will definitely try it and see how it goes 
May I ask a question, just to add to the topic why is the cake called "Velvet" I have always wondered about this for many years and to this day I still have not done a Velvet cake. I have seen that in Ace of cake they did a Blue velvet cake for Paula Deane and I have seen a Recipe for white, pink Velvet Cake.
So what makes a Velvet cake Velvet
Thanks
Shaddi
May I ask a question, just to add to the topic why is the cake called "Velvet" I have always wondered about this for many years and to this day I still have not done a Velvet cake. I have seen that in Ace of cake they did a Blue velvet cake for Paula Deane and I have seen a Recipe for white, pink Velvet Cake.
So what makes a Velvet cake Velvet
You are in the south, the perfect place to find out why it's called red velvet. I have no clue.
I'm in Virgina
I just think you should ask a local, virginia is part of the south. I would love to hear what the answer is myself. When I visit the south I will be sure to ask more than one person why it's called red velvet and where did come from, see if any answers are the same.
minerva16 thanks for the recipe I will be sure to try it
Old Wive's Tales have it that originally the "Red" in the title came from the color caused by a chemical reaction in the recipe. The acidity of the chocolate caused the batter to turn a dark pink color. Some used to add beet juice to enhance the red coloring. The "Velvet" was added to the tltle to represent the light, moist crumb which came about as the result of using buttermilk in the recipe. As the tale goes. . . when this recipe was introduced most cakes were not light and soft as velvet, they were dense, course and dry to the mouth and tongue. .... I don't know if that is all true or not, but it sounded good to me...
unfortunately for us here in Aus, we don't have any DH box mixes!!! (or any red velvet box mixes for that matter!) But thanks for the tip msulli10, i will get my brother in law to bring me back some next time he visits (he's living in LA at the moment).
and thanks for all the background info on the origins of Red velvet everyone!
Old Wive's Tales have it that originally the "Red" in the title came from the color caused by a chemical reaction in the recipe. The acidity of the chocolate caused the batter to turn a dark pink color. Some used to add beet juice to enhance the red coloring. The "Velvet" was added to the tltle to represent the light, moist crumb which came about as the result of using buttermilk in the recipe. As the tale goes. . . when this recipe was introduced most cakes were not light and soft as velvet, they were dense, course and dry to the mouth and tongue. .... I don't know if that is all true or not, but it sounded good to me...
Correction - My apologies, I just re-read my post and realized I had the information wrong. The "Red" was caused by a chemical reaction between the cocoa and the buttermilk and the "Velvet" was a reference to the texture of the cake created from the use of vinegar in the batter.
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