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Red Velvet - I don't get it!!!

post #1 of 54
Thread Starter 

I've been asked so often for red velvet cake, that I thought I ought to give it a go.  It's still relatively new to the UK...  it's been around for a couple of years, but it's certainly not a staple, as far as cake flavours go.

 

I don't "get" it....

 

...  it's not a lovely chocolatey chocolate cake.

 

...  it's not a light, fragrant vanilla sponge.

 

It's just 'meh', really.8-)

 

Buttermilk...  that's just a thin natural yoghurt, as far as I can make out.  I know it's used in things like scones.  Not by me, personally...  it's new to me.  But certainly NOT a new ingredient, I grant you.  But there wasn't enough of it to make a difference to flavour or texture.

 

All I could taste was the cream cheese frosting (and I DO like a little bit of cake with my frosting!!! LOL!!)

 

So...  help me understand red velvet cake.

 

 

 

Suzanne x

 

 

 

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post #2 of 54
I make a version of the recipe you can find here, called Sarah's red velvet. It is probably the most well behaved and consistent recipe I use. Always bakes up high, and fluffy, and I like the taste. I think people just like rv in general for the nostalgia. I eat hot dogs and don't give a rat's furry butt about ingesting the coloring in one slice of cake, once in a blue moon.
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post #3 of 54
Oh, and I've worked buttermilk into every recipe I use, save for carrot and mud cake. Yum to buttermilk cake recipes!
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post #4 of 54

I tried looking for that recipe from Sarah a while back and she posted in another forum that she removed it because everyone was making changes and complaining that it didn't turn out right. I wish I had found it earlier...:(

post #5 of 54
Mmm, I'll find it.
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post #6 of 54
http://cakecentral.com/a/sarahs-red-velvet-cake-tweaked

Here, this is the one I'm talking about. Guess it's not actually the original, but all drama aside, whatever it is, you can read in the comments about all that kerflooey.
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post #7 of 54
It's just perfect as written, really.
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post #8 of 54
Thread Starter 

Thank you, AZCouture. 

 

That's the thing, I guess....  there isn't nostalgia surrounding it here in the UK because it's "new" (ish) to us! LOL!  I actually think people have seen it on tv cake shows from the US and think it's so new and different that they HAVE to have it!

 

Maybe I need to try another recipe?  This just doesn't taste of *anything*....  will give the one you recommended a go! :)

 

Suzanne x

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post #9 of 54
Quote:
Originally Posted by AZCouture View Post

I make a version of the recipe you can find here, called Sarah's red velvet. It is probably the most well behaved and consistent recipe I use. Always bakes up high, and fluffy, and I like the taste. I think people just like rv in general for the nostalgia. I eat hot dogs and don't give a rat's furry butt about ingesting the coloring in one slice of cake, once in a blue moon.


Thank you for the laugh.  I love the line "don't give a rat's furry butt":D

Kathy
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post #10 of 54
I can see it now. "I substituted the food coloring with beet juice, and used applesauce instead of buttermilk, and it came out HORRID, this recipe is not good!!" Gimme a break, maybe try it as written and you might get good results. People are straaaaaaange ducks. icon_wink.gif
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post #11 of 54
Thread Starter 

AZCouture - what size pans do I need for the recipe as shown, please?

 

Thanks.

 

Suzanne x

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post #12 of 54
Quote:
Originally Posted by Relznik View Post

Thank you, AZCouture. 

That's the thing, I guess....  there isn't nostalgia surrounding it here in the UK because it's "new" (ish) to us! LOL!  I actually think people have seen it on tv cake shows from the US and think it's so new and different that they HAVE to have it!

Maybe I need to try another recipe?  This just doesn't taste of *anything*....  will give the one you recommended a go! icon_smile.gif

Suzanne x

I think it's a yummy tasting cake, but can I nail down why it is, specifically describe a flavor component that makes it stand out? Nope. Truth be told, it's probably the red dye...ha ha!
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post #13 of 54

Thank you AZ! I can't wait to try it.

post #14 of 54

I feel the same way! LOL And I hate washing up afterwards, red dye every where!

 

The place I work at uses buttermilk in almost all of their layer cakes, and sour cream as well...

post #15 of 54
Thread Starter 
Quote:
Originally Posted by AZCouture View Post


I think it's a yummy tasting cake, but can I nail down why it is, specifically describe a flavor component that makes it stand out? Nope. Truth be told, it's probably the red dye...ha ha!


LOL!! Oh, and I'm with you - I really don't think that as an occasional thing, the colouring will harm.

 

It's like when I get asked for 1st birthday cake without sugar or colouring...  It's a 1st birthday cake.  It's a special occasion.  The kid isn't going to eat the whole cake by themselves!!!  A SMALL piece isn't going to hurt!!  Grrrrrr!!!

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