Anyone have tips on the best way to make a red velvet cake? This will be the first red velvet I've made and want to know what will make it the best. I've narrowed down my recipes down and still strugling to pick which one to make. I know red velvets are suppose to be really moist, but should I use a simple syrup, and if so, should it be a flavored one? What about icing? I've read that most use cream cheese frosting, but what options do I have? Thanks for all your help!
I can't help you with the recipe as my scratch red velvet I wouldn't recommend as it's really dry. I just use the recipe from the cake mix doctor, which I can give you if you'd like it. I like the cake.
I never use anything on a red velvet cake except for my grandmother's cooked icing recipe. It's the best and I always get rave reviews. I don't think it would be good for decorating unless the cake was kept refrigerated to keep the icing firm. It is a bit on the soft side if left out. Of course, it's got lots of milk so it should be refrigerated anyway.
Let me know if you're interested and I'll give you the recipe.
I meke my red velvet from scratch and it gets rave reviews. (If you have been searching recipes, you have probally found (like I did) that except for some extreme variation, there is one basic recipe that just varies a little with the measurements. I did not find that it needed a simple syrup.
Tradition around my office is the cream cheese frosting - which I love and you can pipe.
good luck! - let us know how it goes.
I did a couple of red velvet cakes at Christmas time; the very, very, very best recipe I found was from Paula Deen's show on Food Network. It's called "Grandmother Deen's Red Velvet Cake". I put cream cheese icing on, and usually stack 3 layers to make it nice and tall. It is moist and just oh, so good...in fact, the recipe is on my counter as we speak (?) to use for a patriotic red, white and blue cake. Good luck, and let us know how it comes out. PAT
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