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Simple sryup? - Page 2

post #16 of 32
I put mine in a spray bottle and spray once around the top of the cake
post #17 of 32
FromScratchSF, I've never found a red velvet cake I liked, so if you are sharing, I'd like to try yours. Most others I've tried have been dry so don't eat it any more and don't bake it, but as said earlier, if you're willing to share, I'll give it another whirl.
post #18 of 32
I use my Grandma's red velvet recipe which I can't share, BUT, to me the closest to Grandma's in flavor and texture is Martha Stewart's red velvet. It has all the classic components of an oil-based traditional RV.

http://www.marthastewart.com/317517/red-velvet-cupcakes

I made this several times doing taste tests to make sure I wasn't the only one to love my Gma's recipe better, but if I didn't have the family one that I have, I'd be using this. Make sure you use dutch process cocoa and room temperature ingredients, it does make a HUGE difference.

Good Luck!

Jen
post #19 of 32
I understand about not sharing a family recipe. I had tried one of Martha's other red velvet recipes and it was just ok -- nothing to write home about. However that one was butter based. This link is for an oil based one, which I have not tried making yet. So, since it has survived a taste test, and was in the running - I will definitely be giving this one a whirl!

Question: How far ahead do you take the eggs and buttermilk out to get it to room temperature?

As always, thank you so much for sharing the link and the info icon_smile.gif
post #20 of 32
Quote:
Originally Posted by NJCakery

I understand about not sharing a family recipe. I had tried one of Martha's other red velvet recipes and it was just ok -- nothing to write home about. However that one was butter based. This link is for an oil based one, which I have not tried making yet. So, since it has survived a taste test, and was in the running - I will definitely be giving this one a whirl!

Question: How far ahead do you take the eggs and buttermilk out to get it to room temperature?

As always, thank you so much for sharing the link and the info icon_smile.gif



NP! I pull my ingredients as soon as I remember to icon_redface.gif

You can measure out your buttermilk and pop it in the micro at 10 second bursts just to zap the cold out of it, and you can put your eggs in warm (NOT HOT) water for a few minutes.

Good luck!

Jen
post #21 of 32
Thanks FromScratchSF. I'll give this one a try. I, too, understand about family recipes. Thanks again.
post #22 of 32
Great I'll do that with my next cake, and I just got a request from a friend to do up a cake in any design and flavor - what timing icon_smile.gif

Back to the simple syrup application.

andreamen1 -- When using the spray bottle, do you put in a measured amount and spray it all out or just eyeball it? It seems like some people use at least 1/4 cup for a 10 inch round - does that seem about what you do?
post #23 of 32
I use the squezze bottle. How much you put depends on how moist you want a cake.
Some latin cakes require lots of it, to the point that it runs out when the cake it's cut. But those are
specialty cakes. If you want only to add flavor and a bit of moisture all you need is a few swirls around the cake.

Edna icon_smile.gif

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post #24 of 32
Ditto on the squeeze bottle.
post #25 of 32
Sounds like I have some practicing to do, along with testing techniques!

tonedna -- what are some of the latin cakes that would require the simple syrup. I'm a newbie to the cake world, so I know very, very, very little - but I'm learning all the time!
post #26 of 32
We do rum and amaretto cakes. The cakes are soaked in simple syrup that has the acohol in it.
The longer they sit the better the cakes gets the flavors.

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Blog: http://designmeacake.wordpress.com/
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Check my store with DVD's and materials that I love
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post #27 of 32
For those of you who use simple syrups, do you let it soak in for any length of time before icing? Or do you proceed directly to icing?
post #28 of 32
You can proceed to finish the cake. But in certain cakes is good to let the flavors get through the cake.
Edna icon_smile.gif

Visit my website.. www.designmeacake.com
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http://designmeacake.biz/DVD...


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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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post #29 of 32
tonedna -- rum and amaretto cakes sound great! Is all the flavor in the soaking and you use a white? maybe chocolate? I am assuming a dense cake to handle the moisture - yes/no?
post #30 of 32
So glad to see this post, it's very timely for me! I just made my first 1/2 sheet cake using the Perfect Red Velvet Recipe from this site (first time trying it too). First of all, rookie mistake right off the bat...I tried to double the recipe (I figured I'd need to for that size pan) and my KA couldn't support all that batter so I had to transfer it all to a larger bowl and switch to a hand mixer. I think I pulled it off though despite the fact that there was Red Velvet batter everywhere!! LOL . It took about 55 min to bake using 4 heating cores. I used a great tip I remembered seeing on a cc forum (don't remember who posted it though) and I used a cookie sheet to press the cake down right after it came out of the oven (being careful to maneuver around the heating cores). This appears to be an awesome tip bc i don't think I'm going to have to level the cake when it comes time to torte it (I wrapped it and am freezing it for my daughter's graduation in a couple weeks). Now for my question icon_smile.gif Not sure if the cake will be dry or not though the top was cracked, but I think I'd like to try using the simple syrup, so how much should I look at using? I'm guessing about 1/2c if I go off of what some are suggesting-the 1/4c for a 10in. Any thoughts? Thanks!
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