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Red Velvet - I don't get it!!! - Page 4

post #46 of 54

I agree, I'm not a fan of red velvet cake, but tons of people request it for their cakes. I dont understand why, it doesn't taste like much. Like you said its "meh" :D

post #47 of 54

I used Cakeman's with a couple of modifications.  I cut the oil back 1/4 cup and use three teaspoons of dark cocoa powder.  I usually use Martha Stewart's recipe but I didn't have any cake flour.  The two recipes are very similar.

post #48 of 54

There's another really good Red velvet cake recipe here on Youtube. https://www.youtube.com/watch?v=OkSwdvuqMgU

post #49 of 54
The thing about red velvet that I don't get is why people would choose to use colouring when beetroot gives it flavour and texture. I get that commercial bakers would go the colouring root based on cost. But a home or artisan baker is more about the wonderful product.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #50 of 54
Quote:
Originally Posted by sugarflorist View Post

The thing about red velvet that I don't get is why people would choose to use colouring when beetroot gives it flavour and texture. I get that commercial bakers would go the colouring root based on cost. But a home or artisan baker is more about the wonderful product.


The original red velvet cake was NOT colored with beetroot. It was an interesting novelty cake that turned reddish "because...Science". :D

 

Adams Extracts decided to tart it up with food coloring as a way to sell more of their product (and it worked). Now very few people eat the "traditional", less vivid red velvet cake. Beet juice came into it during war rationing. I have _NO IDEA_ why red dye would be rationed, but it was. Maybe to dye flags?

 

Anyway, the point of it today is the same reason it was eaten before Adams dyed it. It looks nice. It's a reddish cake with pale frosting, which is visually striking. It doesn't have a strong flavor. It's fairly light and soft with a hint of chocolate and it's supposed to have a light, gentle cooked flour frosting.

 

It's the sort of cake that would have been served with tea or coffee during an afternoon visit and chat with your female friends. Or, as they used to serve it in Canada, as a snack to nibble on in a full service department store. It's supposed to be delicate and comfortable, _not_ rich and imposing.

 

Yes, I love red velvet cake and no, I don't think it should be used for wedding cakes. To fancy it up for wedding cakes it needs enough chocolate flavor added to stand up to the strong/sweet cream cheese frosting.

post #51 of 54

Betty's red velvet cake

She uses self rising flour and sour cream instead of milk.

http://www.youtube.com/watch?v=TL9N8Uc6lx8

 

~~Ingredients:

1 cup butter (2 sticks), softened to room temperature

2 1/2 cups sugar

6 eggs 3

cups self-rising flour (If you use plain flour, for each cup of plain flour, add 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to covert to self-rising flour.)

8 oz. sour cream

2 teaspoons vanilla

3 tablespoons unsweetened cocoa powder

(2) 1-oz. bottles red food coloring

 

Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar, continuing to beat until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together 3 cups self-rising flour and 3 tablespoons unsweetened cocoa powder. Add to butter mixture alternately with 8 oz. sour cream, beating at low speed just until blended. Stir in 2 teaspoons vanilla and (2) 1-oz. bottles red food coloring. Stir until well blended. Divide batter into 4 equal parts, and pour batter into (4) 9-inch cake pans that have been greased and floured. Use 2 racks to bake the 4 layers in a 350 oven for 20 minutes, or until a toothpick inserted in each comes out clean. Remove cake pans from oven and set aside and cool to room temperature before frostin

post #52 of 54
Quote:
Originally Posted by Relznik View Post
 

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-).....................""

 

 

 

 

 

 

Today, Out of curiosity, I bought a small 6" one to try.  I'm with you Relznik.....I don't get it.

It has little fragrance or taste,  and the frosting was bland. No identifiable flavor.

 

When I wiped up a few crumbs that fell on the counter there was a huge smear of bright red food coloring all over the counter and the dish cloth.  I had to clean it up quickly before it stained everything.

 

There must be something that makes it so popular.  ??

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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(3 photos)
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(12 photos)
Halloween
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post #53 of 54

'Meh' is the only way to describe Red Velvet. It's a nothing cake, like has been said, not vanilla, not chocolate and tinged with the taste of food colouring... Meh.

post #54 of 54
I have to find my grandmothers recipe. Hers was always light and fluffy. I know she used buttermilk and vinager and only a tsp or so of food color. I can't imagine 2oz of food dye anything would be very tasty..yuck.
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