ok so, I always have problems with my red velvet being really soft. I use a dr.ed recipe and I was thinking of adding a bit more flour to it to make the cake firmer. Heres my dr.ed recipe.
1 package of duncan hines red velvet
1 1/3 cup water
4 eggs
1 cup sugar
1 cup flour
2 tbls veg oil
2 tbls flavoring
Im sure Im not the only one using that particular dr.ed recipe. I got it from my wilton instructor. Does adding more flour to the mix make sense. Any advice would be great! thanks in advance!
yep, add a pudding mix...........i add vanilla to mine...I felt like choc. pudding made it taste too chocolatey and not like red velvet personal opinion though...and the bride mention she LOVES red velvet and HATES chocolate cake, so I erred on the side of caution as well and tasted some and it was delicious!
I just made a two tier fondant covered cake (see the Pooh cake in my photos) and it was red velvet. I used this recipe:
http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable
It was fantastic.. very firm, but not too dense. I highly recommend it.
for a box recpie try reducing the amount of water that is what i do to make my cakes a little moore dense it seems to work for me
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