ckemna’s Profile

Recent Comments

From Recipes

A Red Velvet Affair

And I'm originally from Indiana where I got the recipe from my aunt. I see that the above recipe came from Indiana before the writer altered it.

From Recipes

A Red Velvet Affair

Sorry, meant to say I LIKE the idea of making it blue. Would that be Colts blue or darker? My recipe uses a cooked icing and everything together is yummy. I don't think the traditional Red Velvet has cream cheese icing.

From Recipes

A Red Velvet Affair

I don't like the idea of making it blue!

See more comments by ckemna ยป

Recent Posts

ckemna hasn't written a post yet.

Recent Favorites

ckemna hasn't favorited a post yet.

Recent Polls

ckemna hasn't answered any polls yet.

Recent Quizzes

ckemna hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Recipes

A Red Velvet Affair

And I'm originally from Indiana where I got the recipe from my aunt. I see that the above recipe came from Indiana before the writer altered it.

From Recipes

A Red Velvet Affair

Sorry, meant to say I LIKE the idea of making it blue. Would that be Colts blue or darker? My recipe uses a cooked icing and everything together is yummy. I don't think the traditional Red Velvet has cream cheese icing.

From Recipes

A Red Velvet Affair

I don't like the idea of making it blue!

From Recipes

A Red Velvet Affair

I agree with everyone who prefers the cooked frosting. That's original to the cake. Here's my favorite recipe, if anyone wants to try it:

FROSTING

1 C milk
5 Tb flour
1 C butter
1 C white ugar
1 tsp vanilla

Boil together milk and flour until thickened. Let stand until cool. Cream together butter, sugar and vanilla. Add milk and flour mix and beat very well. (The longer you beat it the better it gets.)

From Recipes

A Red Velvet Affair

Red Velvet Cake IS a chocolate cake with a reddish color. My late grandmother used to make a red velvet cake and it contained NO red food coloring or beet juice or anything like that. Her recipe has been lost and we haven't been able to duplicate it. It was the best red velvet cake I've ever eaten. Not like todays so called red velvet cakes, with their shocking red color. Her's was red AND chocolate. Wish I could find something akin to her recipe.

From Recipes

A Red Velvet Affair

That sounds like a lot of oil...a cup and a half. You may need to adjust your baking time. Overbaking can dry a cake out. If you are using dark coated pans, cut the bake time by five or so minutes.

From Recipes

A Red Velvet Affair

Hey can somebody please help me! This thanksgiving I decided to make this much talked about cake. And to my dissatisfaction after three tries I've frosted what appears to be a very dense three layered cake that didnt rise very much at all. The texture is like that of a pound cake, while the flavor is good and there was some moisture, the crumb is dry is this the intended flavor and texture. I made this from a traditonal way with the vinegar and baking soda combination almost identical to the receipe above except my recipe also called for 1 teaspoon of vanilla, a cup and a half of vegetable oil and 20 ounces of cake flour. I had never eaten one before while my guest said the flavor was good everyone thought it should have had more moisture. What could I have done wrong?

From Recipes

A Red Velvet Affair

Chari: Red velvet cake is not really a chocolate cake. Though most recipes include a modicum of cocoa, I've rarely encountered a red velvet with a marked cocoa flavor.

Shunafish: To wit, there was no misinformation here. I made no claims anywhere in this article as to the origins of the red in the red velvet. In a follow-up article to address our readers' questions and comments (http://www.seriouseats.com/2008/02/red-velvet-cake-history.html), I did, however, address those origins. What I wrote in that second article seems largely in line with your own thoughts on the subject (re: old-fashioned, non-alkalized cocoa, etc., though I and my research tend to disagree with the claim that red velvet is a direct descendent or another form of Devil's food cake). Regardless, thank you for submitting the link and for your input.

Pjracz10: Unless there is something very unique about your brother's mother-in-law's recipe, I can't imagine why it would be such a challenge. Seems like you should definitely try it some time - the only thing you have to lose is some flour and time, but it seems that you stand to gain much more. :o)

From Recipes

A Red Velvet Affair

I remember the first ime I had Red Velvet Cake, I was 9 or 10 years old and my brother's mother-in-law made it for the holidays. It truly was love at first bite. It became my favorite cake heads up. My brother's mother in law told me that it was very difficult to make and at times she had to remake it 2 to 3 times over to get it right? Is this something that anyone has heard of, that it has to have this certain texture or consistency or the whole thing is ruined? She gave me the recipe (still have it) but never made it because of what she said.

From Recipes

A Red Velvet Affair

I really wish a food site as well trafficked as Serious Eats would not continue to advertise mis information.

The origins of the red in this cake come from early American cocoa, not food coloring. The Red Velvet Cake as we know it today is really a Devil's Food Cake in an unrecognizable disguise. Please read further historical information about this cake on the site What's Cooking In America.

While I agree that cakes make with egregious amounts of food coloring, in any color, are shocking to look at, and interesting because of it; I have to, as a baker, call to question, and remind you, the recipe for the RVC of today has no relation to its origins.

This cake that is now fast becoming a trend, is one dimensional in flavor, and not delicious, unless you love white cake that appears red.

From Recipes

A Red Velvet Affair

So, is red velvet cake a chocolate cake or not? I don't really know, even though I've eaten in made from a mix a few times.

I remember old recipes using beet juice or tomato juice to add moisture (not really noticeable in the taste) and wondered if that's where the whole "red cake" idea came from.

From Recipes

A Red Velvet Affair

MY OLD RED VELVET CAKE RECEIPE CALLS FOR 1 TSP BAKING POWDER PLUS THE BAKING SODA 2 TBLSP COCOA POWDER
FOR THE ICING 1 8OZ TUB OF MASCARPONE CHEESE ALONG W/CREME CHEESE/ TRY THIS WED ROSES USA

From Recipes

A Red Velvet Affair

This recipe for Red Velvet Cake (a/k/a "Waldorf Astoria Cake") is almost the same recipe as my Aunt gave me fifty years ago! I've been making it ever since, and it is the very favorite cake of all my familly members. This recipe here is missing one ingredient though; that is: one (1) teaspoon of vanilla extract. I also use 1 teaspoon of salt (versus 1/2 teaspoon). If you do not add the red coloring, the cake bakes into an unappealing beige color (because of the 1 Tablespoon of cocoa). The red coloring only enhances the appearance, and you can add enough coloring to go from pink to a dark red cake. It's your choice. Also, I agree with a reviewer who said hold the cream cheese frosting for carrot cake. I always make a good homemade vanilla buttercream frosting. This is the VERY BEST CAKE with a flavor that's hard to explain because it's not a vanilla--nor a white--nor a chocolate--nor a spice cake; it's got a unique flavor of its own.

From Recipes

A Red Velvet Affair

this cake is fantastic, a keeper in my collection of recipes. if you havent tried this you must, you will not regret it. many years ago i had my first piece in west virginia and it had the crisco icing, i like the cream cheese better. surprise yourself and your family by giving this a try, you'll see what i'm talking about.

From Recipes

A Red Velvet Affair

Having been born and raised in NC, and being a yankee by marriage now, I've been craving Red Velvet... those of you who've done the taste tests from hunting down this creation, I've seen Cake Man Ravens name on quite a few websites as having the best.

Looks like I'm gonna have to make a road trip over the Verrazano soon.

From Recipes

A Red Velvet Affair

Cake Man Ravens red velvet cakes aren't good to me, I purchased a slice about three months ago and it was dry with no taste. People who know what a good red velvet tastes like, knows that his cakes aren't good

From Recipes

A Red Velvet Affair

Speaking of making it BLUE, what do you all think would happen if I made it GREEN for a St. Patricks day party.... just add the green food coloring... any special remarks??? thanks wonderful receipe...

Recent Posts

ckemna hasn't written a post yet.

Recent Favorites

ckemna hasn't favorited a post yet.

Polls

ckemna hasn't answered any polls yet.

Quizzes

ckemna hasn't taken any quizzes yet.

About ckemna

Website:

Location:

About:

Favorite foods:

Last bite on earth: