My customer called today and told me that his daughter really wanted to try a Red Velvet cake (saw it on cakeboss) and asked if this could be done. Sooo- does anyone have a recipe that they have tried and liked? I didn't want to just pick a recipe out of my cookbook in case it would it wouldn't work. This is for a stacked cake (8 inch square with 6 inch round). I told him I would doe this - I did tell him I hadn't made this type before but would try for him- especially since he was changing his order from marble cake ( I really dislike making this cakes because of all the extra work.

Anyways- CALLING FOR A TRIED AND DELICOUS RED VELVET CAKE RECIPE please.

This recipe is really REALLY similiar to the one my grandma gave me, and it has great reviews.

http://cakecentral.com/recipes/7377/sarahs-red-velvet-cake-tweaked

I always make mine with a cooked icing. In the recipe section here it is listed as Mary Kay Icing.

http://cakecentral.com/recipes/7376/mary-kay-icing

HTH

thanks for the recipes. would this cake be sturdy enought to hold fondant and be tiered

Hi i have tried this one and it is delish
http://pinchmysalt.com/2008/11/10/red-velvet-cake-recipe/
I must admit i had never tasted red velvet cake before but had seen it on all the cake sites and wounderd what it was like so after searching the net i tried this and was not disappointed

Hi,

I am in the process of making Red Velvet cakes tonight. I grew up on this recipe. Is your customer ok with fondant? Personally, I think fondant would completely ruin the taste of this wonderful cake, but I am not an expert, just a lover of this recipe. The icing is a cooked one.

Here's a recipe from online that is similar to mine:

http://allrecipes.com/recipe/red-velvet-cake/detail.aspx

Hope this helps.

Good Luck.

[/quote]PostPosted: Wed May 12, 2010 2:09 am Post subject:
This recipe is really REALLY similiar to the one my grandma gave me, and it has great reviews.

http://cakecentral.com/recipes.....ke-tweaked

I always make mine with a cooked icing. In the recipe section here it is listed as Mary Kay Icing.

http://cakecentral.com/recipes/7376/mary-kay-icing

HTH[/quote]


Agreed, good recipe above, and this person tweaked the tweaked recipe..I just made it with chocolate pudding vs. vanilla, minus the beet powder, minus one T of buttermilk.

I thought the taste was great...think I overcooked it, though. Watch it carefully to not overcook.


http://forum.cakecentral.com/cake-decorating-ftopicp-6793400-.html#6793400

In the May issue of Oprah magazine they have published Cake Boss' Red Velvet Cake Recipe. At least that is the name of it. I don't know if they found another recipe and slapped Buddy's name on it or if it came straight from his bakery.

I do know that I plan on giving it try someday.

I just made a red velvet cake this weekend for my daughter-in-law. After much trial and error the best red velvet imo is Martha Stewart red velvet. It is made with canola oil and is very moist. On recipe makes two 9" cakes that I torted and made a 4 layer cake with cream cheese frosting. It was great....

They want a two tiered cake and will be taking it in there car- don't worry i already told them the risks and that I can't be responsible to what happens,. anyways it will be a MMF - I am just too nervous to have them leave with a BC cake. What it they touched the cake or lightly brushed against it! I thought the MMF would taste ok with the cake because of its sweetness and some icing recipes I saw actually called for marshmellows.

I really like Chef Stephs in recipes on this site. It is among the most saved. It goes great with this dreamy creamy white chocolate cream cheese icing recipe too:
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000407551
scroll down to find it... I quadruple the recipe, cut the choc in 1/2 (from what the quadrupled amt would be) and add about 1/2 cup of icing sugar. It is to die for!

So, what did you end up doing or has the event not yet taken place? If it hasn't, I have a couple of other thoughts. Ask them if they have a very specific Red Velvet Cake recipe that they are used to as the recipe seems to vary all over the country. Some grew up with a Cream Cheese Icing, others like me on a cooked icing. The cake I grew up on is seriously fantastic but certainly not like buttercream. I had to keep refrigerating the cake for short periods of time in between icing it, etc. as it would never form a "crust" (I think that's what you cake decorator's call it) otherwise.
They may not be picky, but if it were me asking for a Red Velvet Cake, I know exactly what I'd want.
Maybe you could bake up a couple, three layers and try 2 or 3 different icings if your clients have no opinion on the icing.

Good luck to you.