recipe on here using the same recipe for a carrot or a banana cake posted by Suebee. I have pm her but see she has not posted since Oct 2010 so thought I would ask here also.

I have just made both of these carrot then the banana. What wonderful recipe! And the mixture made perfect size layers.  I did not find it oily and so light and moist. I think it depends on the oil you use. I always use Canola oil as in the past I did use a salad and cooking oil and it was quite doughy. Is there any way I could convert this into a Red Velvet cake that is red red and not brown red. Did try and omitted the spices and replaced with cocoa and red velvet colouring but it was too brown for my liking. Would I have to subsitute the brown sugar and change the baking soda to baking powder. Not a one to change recipes but I am sure there is someone on here that could help. Thanks

AI can never find recipes, can you post it here?

Try this product:

https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion.aspx

I was told it was for boxed mix, but I used it with my favorite vanilla cake recipe.  My recipe makes two 8 in rounds.  I used two tablespoons of the emulsion added with liquid ingredients, and added two tablespoons cocoa powder with the dry ingredients.  Turned out perfect sez my grandaughter whose favorite is RV (can't see the point of it myself--make it an honest chocolate cake sez I, and leave out all that red coloring).  Prior to this I've never met an RV recipe that I liked--most were too brown or too streaky, as if the red food color never quite mixed in.

The first time I used it I only used one tablespoon and no cocoa and it was a bright raspberry sort of color.  Tasted ok but def wasn't RV.  hth

Annabakescakes here is the link

http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake

Cakeyouverymuch

Yes that is what I used.

Yes I have had problems with the RV and really not sure as to how it is supposed to taste. It is the coluor I really go for and looks great when you use white icing and looks effective when you cut it. Perhaps it will be just a vanilla cake with the red emulsion. Thanks for you replies.

ATry omitting the cinnamon and nutmeg, replace the OJ with buttermilk, add 1 heaping tbs cocoa powder. And 1 tbs red food color (I use 1, and it is red enough for me! Most call for 2 tbs, I also use more cocoa, most just say a tsp or two) red velvet will typically have white sugar, but the brown might be real nice in there :-) and taking it out may mess with the chemistry too much.

A

Had to make a cake for someone who doesn't like sweets.  The cake was RV, but the birthday boy hates all buttercreams and fondant.  He's not crazy about chocolate either.  I thought the sour cream might cut the sweetness of the white chocolate and it did. The result was a less sweet, very spreadable, ganache and not one person guessed there was sour cream in it.  It was not only spreadable, but turned out to be pipable as well.  Held a very sharp edge under candy clay that was rolled out to replace the fondant.  Once chilled it turned out to be very stable.  I piped some with a grass tip and it held its shape at room temperature for at least 24 hours.  I have some in the freezer right now, I don't know how it will be when its thawed.  I like it so much I might try it with a milk chocolate as well.

ABriarview~ thank you so much for letting us know the recipe is good! Do you feel that it is good for stacking in a wedding cake?

Cakeyouverymuch~ fascinating!! So I take two pounds of good quality chocolate, melt, add in a pound of full fat sour cream and... Let is set in fridge till its spreading consistency?

Can I make it with white or dark chocolate or just white?

ANDaniels I have just made the three tier carrot cake and it stacked wonderfully. It is soft but with the ganache crumb coat and dowells not a problem. Hope I don't go in tomorrow and it has collasped. (lol) Think it would have done it by now!

ANDaniels,

I used this recipe for a wedding cake (the bottom tier was carrot, and one other). It was fabulous, and stacked very well. I do build a structure in the cake. You'd have to. It was very heavy. The only thing that is somewhat of a pain is slicing/trimming the carrot cake, as the knife gets stuck on the carrots, raisins, etc... I would not use the carrot cake for carving 3-D cakes for that reason. I will use this recipe again, for sure. Paired with cream cheese butter cream, it is amazing! I didn't try the banana cake yet.

Here is the cake... camo (airbrushed butter cream with leaf effects made with cutters, and ferns and leaves from our woods) with purple ribbons and gum paste fall leaves. I would not have come up with the combination of camo and purple, but it worked. It was outdoors, and the bride and groom were wonderful to work with. This is my favorite way to do camo: WAY easier than rolling different colors of fondant.

They were supposed to have a huge tree slab to put the cake on, but it didn't get done in time, so we went with my silver plateau... probably not the best base for this cake, but it worked in a pinch.

Deb