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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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What is Red Velvet Cake?
Hi,
This is, I'm sure to many, a stupid question but I can't find a clear answer elsewhere. I am saddened to say that I have NEVER seen or eaten a "red velvet cake". I am ordering a cake for an occasion soon and it is an option available. From receipes I find online, it appears to simply be a chocolate cake with red food coloring to make it appear redish/brown. Am I correct with that assumption? Thanks! |
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"Ryan" > wrote in message
om... > Hi, > > This is, I'm sure to many, a stupid question but I can't find a clear > answer elsewhere. > > I am saddened to say that I have NEVER seen or eaten a "red velvet > cake". I am ordering a cake for an occasion soon and it is an option > available. > > From receipes I find online, it appears to simply be a chocolate cake > with red food coloring to make it appear redish/brown. > > Am I correct with that assumption? > > Thanks! Yellow or white cake with lots of red coloring. Usually frosted with cream cheese frosting. here's a link to an image: http://www.cnn.com/FOOD/word.of.mouth/sylvia/cake.jpg ~Peggy |
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"Ryan" > wrote in message
om... > Hi, > > This is, I'm sure to many, a stupid question but I can't find a clear > answer elsewhere. > > I am saddened to say that I have NEVER seen or eaten a "red velvet > cake". I am ordering a cake for an occasion soon and it is an option > available. > > From receipes I find online, it appears to simply be a chocolate cake > with red food coloring to make it appear redish/brown. > > Am I correct with that assumption? > > Thanks! Yellow or white cake with lots of red coloring. Usually frosted with cream cheese frosting. here's a link to an image: http://www.cnn.com/FOOD/word.of.mouth/sylvia/cake.jpg ~Peggy |
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"Ryan" > wrote in message om... > Hi, > > This is, I'm sure to many, a stupid question but I can't find a clear > answer elsewhere. > > I am saddened to say that I have NEVER seen or eaten a "red velvet > cake". I am ordering a cake for an occasion soon and it is an option > available. > > From receipes I find online, it appears to simply be a chocolate cake > with red food coloring to make it appear redish/brown. > > Am I correct with that assumption? You got the essence of it. If you manipulate the pH of the batter, you can shift the color from dark black/brown to a red/brown. Therefore, you tend to see acid ingredients like buttermilk and vinegar in the formula in addition to the food coloring. I think that red food coloring is very bitter and not worth adding to a cake simply to change the color. You can read more here and see some recipes: http://southernfood.about.com/cs/cho...elvet_cake.htm |
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"Ryan" > wrote in message om... > Hi, > > This is, I'm sure to many, a stupid question but I can't find a clear > answer elsewhere. > > I am saddened to say that I have NEVER seen or eaten a "red velvet > cake". I am ordering a cake for an occasion soon and it is an option > available. > > From receipes I find online, it appears to simply be a chocolate cake > with red food coloring to make it appear redish/brown. > > Am I correct with that assumption? You got the essence of it. If you manipulate the pH of the batter, you can shift the color from dark black/brown to a red/brown. Therefore, you tend to see acid ingredients like buttermilk and vinegar in the formula in addition to the food coloring. I think that red food coloring is very bitter and not worth adding to a cake simply to change the color. You can read more here and see some recipes: http://southernfood.about.com/cs/cho...elvet_cake.htm |
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"Peggy" > wrote in message
... > "Ryan" > wrote in message > om... > > Hi, > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > answer elsewhere. > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > cake". I am ordering a cake for an occasion soon and it is an option > > available. > > > > From receipes I find online, it appears to simply be a chocolate cake > > with red food coloring to make it appear redish/brown. > > > > Am I correct with that assumption? > > > > Thanks! > > Yellow or white cake with lots of red coloring. Usually frosted with cream > cheese frosting. > here's a link to an image: > http://www.cnn.com/FOOD/word.of.mouth/sylvia/cake.jpg > ~Peggy > > p.s. some recipes call for a bit of cocoa powder, some don't. |
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"Peggy" > wrote in message
... > "Ryan" > wrote in message > om... > > Hi, > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > answer elsewhere. > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > cake". I am ordering a cake for an occasion soon and it is an option > > available. > > > > From receipes I find online, it appears to simply be a chocolate cake > > with red food coloring to make it appear redish/brown. > > > > Am I correct with that assumption? > > > > Thanks! > > Yellow or white cake with lots of red coloring. Usually frosted with cream > cheese frosting. > here's a link to an image: > http://www.cnn.com/FOOD/word.of.mouth/sylvia/cake.jpg > ~Peggy > > p.s. some recipes call for a bit of cocoa powder, some don't. |
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In article >,
"Peggy" > wrote: > "Ryan" > wrote in message > om... > > Hi, > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > answer elsewhere. > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > cake". I am ordering a cake for an occasion soon and it is an option > > available. > > > > From receipes I find online, it appears to simply be a chocolate cake > > with red food coloring to make it appear redish/brown. > > > > Am I correct with that assumption? > > > > Thanks! > > Yellow or white cake with lots of red coloring. Usually frosted with cream > cheese frosting. > here's a link to an image: *Never* frosted with anything but a bechamel-sauce based frosting, IMO; much lighter than a cream cheese frosting. And the cake is leavened with a combination of baking soda and vinegar. I believe that is the original recipe: "Waldorf Astoria Red Cake". Isaac |
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In article >,
"Peggy" > wrote: > "Ryan" > wrote in message > om... > > Hi, > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > answer elsewhere. > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > cake". I am ordering a cake for an occasion soon and it is an option > > available. > > > > From receipes I find online, it appears to simply be a chocolate cake > > with red food coloring to make it appear redish/brown. > > > > Am I correct with that assumption? > > > > Thanks! > > Yellow or white cake with lots of red coloring. Usually frosted with cream > cheese frosting. > here's a link to an image: *Never* frosted with anything but a bechamel-sauce based frosting, IMO; much lighter than a cream cheese frosting. And the cake is leavened with a combination of baking soda and vinegar. I believe that is the original recipe: "Waldorf Astoria Red Cake". Isaac |
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"Isaac Wingfield" > wrote in message ... > In article >, > "Peggy" > wrote: > > > "Ryan" > wrote in message > > om... > > > Hi, > > > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > > answer elsewhere. > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > cake". I am ordering a cake for an occasion soon and it is an option > > > available. > > > > > > From receipes I find online, it appears to simply be a chocolate cake > > > with red food coloring to make it appear redish/brown. > > > > > > Am I correct with that assumption? > > > > > > Thanks! > > > > Yellow or white cake with lots of red coloring. Usually frosted with cream > > cheese frosting. > > here's a link to an image: > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > much lighter than a cream cheese frosting. And the cake is leavened with > a combination of baking soda and vinegar. I believe that is the original > recipe: "Waldorf Astoria Red Cake". > However you make it, it sounds absolutely disgusting! Graham |
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"graham" > wrote:
> >"Isaac Wingfield" > wrote in message ... >> In article >, >> "Peggy" > wrote: >> >> > "Ryan" > wrote in message >> > om... >> > > Hi, >> > > >> > > This is, I'm sure to many, a stupid question but I can't find a clear >> > > answer elsewhere. >> > > >> > > I am saddened to say that I have NEVER seen or eaten a "red velvet >> > > cake". I am ordering a cake for an occasion soon and it is an option >> > > available. >> > > >> > > From receipes I find online, it appears to simply be a chocolate cake >> > > with red food coloring to make it appear redish/brown. >> > > >> > > Am I correct with that assumption? >> > > >> > > Thanks! >> > >> > Yellow or white cake with lots of red coloring. Usually frosted with >cream >> > cheese frosting. >> > here's a link to an image: >> >> *Never* frosted with anything but a bechamel-sauce based frosting, IMO; >> much lighter than a cream cheese frosting. And the cake is leavened with >> a combination of baking soda and vinegar. I believe that is the original >> recipe: "Waldorf Astoria Red Cake". >> >However you make it, it sounds absolutely disgusting! >Graham > My mother used to make a Devil's Food cake with buttermilk and baking soda (no red coloring) and I would not eat it for years because the batter tasted terrible. I have since discovered that it is an excellent cake. -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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"graham" > wrote:
> >"Isaac Wingfield" > wrote in message ... >> In article >, >> "Peggy" > wrote: >> >> > "Ryan" > wrote in message >> > om... >> > > Hi, >> > > >> > > This is, I'm sure to many, a stupid question but I can't find a clear >> > > answer elsewhere. >> > > >> > > I am saddened to say that I have NEVER seen or eaten a "red velvet >> > > cake". I am ordering a cake for an occasion soon and it is an option >> > > available. >> > > >> > > From receipes I find online, it appears to simply be a chocolate cake >> > > with red food coloring to make it appear redish/brown. >> > > >> > > Am I correct with that assumption? >> > > >> > > Thanks! >> > >> > Yellow or white cake with lots of red coloring. Usually frosted with >cream >> > cheese frosting. >> > here's a link to an image: >> >> *Never* frosted with anything but a bechamel-sauce based frosting, IMO; >> much lighter than a cream cheese frosting. And the cake is leavened with >> a combination of baking soda and vinegar. I believe that is the original >> recipe: "Waldorf Astoria Red Cake". >> >However you make it, it sounds absolutely disgusting! >Graham > My mother used to make a Devil's Food cake with buttermilk and baking soda (no red coloring) and I would not eat it for years because the batter tasted terrible. I have since discovered that it is an excellent cake. -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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"graham" > wrote in message news:Ud2Vc.143390$M95.58978@pd7tw1no... > > "Isaac Wingfield" > wrote in message > ... > > In article >, > > "Peggy" > wrote: > > > > > "Ryan" > wrote in message > > > om... > > > > Hi, > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > > > answer elsewhere. > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > available. > > > > > > > > From receipes I find online, it appears to simply be a chocolate cake > > > > with red food coloring to make it appear redish/brown. > > > > > > > > Am I correct with that assumption? > > > > > > > > Thanks! > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > cream > > > cheese frosting. > > > here's a link to an image: > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > much lighter than a cream cheese frosting. And the cake is leavened with > > a combination of baking soda and vinegar. I believe that is the original > > recipe: "Waldorf Astoria Red Cake". > > > However you make it, it sounds absolutely disgusting! > Graham I wouldn't go as far as saying it is "disgusting," but I do think it is meant to impress people by the color more than the flavor. |
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Thanks!
The recipes I saw all included chocolate, so I assumed it was a chocolate cake. Can someone describe the taste? I know that sounds odd, but here I am about to order one with no idea what to expect. I am curious. |
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Thanks!
The recipes I saw all included chocolate, so I assumed it was a chocolate cake. Can someone describe the taste? I know that sounds odd, but here I am about to order one with no idea what to expect. I am curious. |
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"Ryan" > wrote in message om... > Thanks! > > The recipes I saw all included chocolate, so I assumed it was a > chocolate cake. > > Can someone describe the taste? I know that sounds odd, but here I am > about to order one with no idea what to expect. I am curious. It has a mild chocolate flavor with bitter overtones due to the red food coloring. If you ordered it from a high production bakery like the ones in supermarkets, it will be quite undistinguished. Technically, it is a chocolate cake, but there is no legal definition of "red velvet cake." Therefore, there is some chance that you will get a yellow box cake that has had red food coloring added. You should really contact the place that is making the cake to get a definitive answer to your question. I have had "carrot" cakes from such places that couldn't have possibly had more than a carrot waved over the pan as it was put in the oven - simply a yellow cake mix with some spices and coloring added and possibly the scrapings of the carrots that were used on the salad bar. I am confident that very few carrots were harmed in the making of the cake. |
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In article >,
"Vox Humana" > wrote: > "graham" > wrote in message > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > "Isaac Wingfield" > wrote in message > > ... > > > In article >, > > > "Peggy" > wrote: > > > > > > > "Ryan" > wrote in message > > > > om... > > > > > Hi, > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > clear > > > > > answer elsewhere. > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > available. > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > cake > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > Thanks! > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > cream > > > > cheese frosting. > > > > here's a link to an image: > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > a combination of baking soda and vinegar. I believe that is the original > > > recipe: "Waldorf Astoria Red Cake". > > > > > However you make it, it sounds absolutely disgusting! > > Graham > > I wouldn't go as far as saying it is "disgusting," but I do think it is > meant to impress people by the color more than the flavor. I would respectfully guess that you've never actually *had* any? Isaac |
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In article >,
"Vox Humana" > wrote: > "graham" > wrote in message > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > "Isaac Wingfield" > wrote in message > > ... > > > In article >, > > > "Peggy" > wrote: > > > > > > > "Ryan" > wrote in message > > > > om... > > > > > Hi, > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > clear > > > > > answer elsewhere. > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > available. > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > cake > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > Thanks! > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > cream > > > > cheese frosting. > > > > here's a link to an image: > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > a combination of baking soda and vinegar. I believe that is the original > > > recipe: "Waldorf Astoria Red Cake". > > > > > However you make it, it sounds absolutely disgusting! > > Graham > > I wouldn't go as far as saying it is "disgusting," but I do think it is > meant to impress people by the color more than the flavor. I would respectfully guess that you've never actually *had* any? Isaac |
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This has been a favorite family birthday cake for many years. This
recipe is probably from the fifties; I don't know the source. Waldorf Astoria Red Cake 2 C flour (half cake, half all-purpose works well) 1 tbsp cocoa 1 C vegetable shortening (Crisco) 2 eggs 1 C buttermilk 1 tsp baking soda 1 tsp vinegar 1 1/2 C sugar 1 tsp butter flavoring 1 tsp vanilla 1 oz red food coloring (one ounce) Mix cocoa, flour, and salt. Sift three times. Add coloring, vanilla, and butter flavoring. Add eggs one at a time, mixing. Beat well. Add milk with flour mixture alternately. Fold in vinegar and soda. Pour into three, 8 inch layer pans, well greased and floured. Bake at 350 F for about 30 minutes, until done. Frosting 3 tbsp flour 1 C milk 1 C butter 1 C granulated sugar 1 tsp vanilla Cook flour and milk until very thick, stirring constantly. Cool to room temperature. Cream sugar, butter, and vanilla until very fluffy (about 15 minutes). Add the cooled mixture and blend well with aspoon until the consistency of whipped cream. Frost layers, add a few crumbs of cake for decoration if desired. -- Isaac |
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This has been a favorite family birthday cake for many years. This
recipe is probably from the fifties; I don't know the source. Waldorf Astoria Red Cake 2 C flour (half cake, half all-purpose works well) 1 tbsp cocoa 1 C vegetable shortening (Crisco) 2 eggs 1 C buttermilk 1 tsp baking soda 1 tsp vinegar 1 1/2 C sugar 1 tsp butter flavoring 1 tsp vanilla 1 oz red food coloring (one ounce) Mix cocoa, flour, and salt. Sift three times. Add coloring, vanilla, and butter flavoring. Add eggs one at a time, mixing. Beat well. Add milk with flour mixture alternately. Fold in vinegar and soda. Pour into three, 8 inch layer pans, well greased and floured. Bake at 350 F for about 30 minutes, until done. Frosting 3 tbsp flour 1 C milk 1 C butter 1 C granulated sugar 1 tsp vanilla Cook flour and milk until very thick, stirring constantly. Cool to room temperature. Cream sugar, butter, and vanilla until very fluffy (about 15 minutes). Add the cooled mixture and blend well with aspoon until the consistency of whipped cream. Frost layers, add a few crumbs of cake for decoration if desired. -- Isaac |
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"Isaac Wingfield" > wrote in message ... > In article >, > "Vox Humana" > wrote: > > > "graham" > wrote in message > > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > > > "Isaac Wingfield" > wrote in message > > > ... > > > > In article >, > > > > "Peggy" > wrote: > > > > > > > > > "Ryan" > wrote in message > > > > > om... > > > > > > Hi, > > > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > > clear > > > > > > answer elsewhere. > > > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > > available. > > > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > > cake > > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > > > Thanks! > > > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > > cream > > > > > cheese frosting. > > > > > here's a link to an image: > > > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > > a combination of baking soda and vinegar. I believe that is the original > > > > recipe: "Waldorf Astoria Red Cake". > > > > > > > However you make it, it sounds absolutely disgusting! > > > Graham > > > > I wouldn't go as far as saying it is "disgusting," but I do think it is > > meant to impress people by the color more than the flavor. > > I would respectfully guess that you've never actually *had* any? > You would be wrong in your guess. |
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"Isaac Wingfield" > wrote in message ... > In article >, > "Vox Humana" > wrote: > > > "graham" > wrote in message > > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > > > "Isaac Wingfield" > wrote in message > > > ... > > > > In article >, > > > > "Peggy" > wrote: > > > > > > > > > "Ryan" > wrote in message > > > > > om... > > > > > > Hi, > > > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > > clear > > > > > > answer elsewhere. > > > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > > available. > > > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > > cake > > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > > > Thanks! > > > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > > cream > > > > > cheese frosting. > > > > > here's a link to an image: > > > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > > a combination of baking soda and vinegar. I believe that is the original > > > > recipe: "Waldorf Astoria Red Cake". > > > > > > > However you make it, it sounds absolutely disgusting! > > > Graham > > > > I wouldn't go as far as saying it is "disgusting," but I do think it is > > meant to impress people by the color more than the flavor. > > I would respectfully guess that you've never actually *had* any? > You would be wrong in your guess. |
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"Isaac Wingfield" > wrote in message ... > In article >, > "Vox Humana" > wrote: > > > "graham" > wrote in message > > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > > > "Isaac Wingfield" > wrote in message > > > ... > > > > In article >, > > > > "Peggy" > wrote: > > > > > > > > > "Ryan" > wrote in message > > > > > om... > > > > > > Hi, > > > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > > clear > > > > > > answer elsewhere. > > > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > > available. > > > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > > cake > > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > > > Thanks! > > > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > > cream > > > > > cheese frosting. > > > > > here's a link to an image: > > > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > > a combination of baking soda and vinegar. I believe that is the original > > > > recipe: "Waldorf Astoria Red Cake". > > > > > > > However you make it, it sounds absolutely disgusting! > > > Graham > > > > I wouldn't go as far as saying it is "disgusting," but I do think it is > > meant to impress people by the color more than the flavor. > > I would respectfully guess that you've never actually *had* any? > ....and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh! Graham |
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"Isaac Wingfield" > wrote in message ... > In article >, > "Vox Humana" > wrote: > > > "graham" > wrote in message > > news:Ud2Vc.143390$M95.58978@pd7tw1no... > > > > > > "Isaac Wingfield" > wrote in message > > > ... > > > > In article >, > > > > "Peggy" > wrote: > > > > > > > > > "Ryan" > wrote in message > > > > > om... > > > > > > Hi, > > > > > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a > > clear > > > > > > answer elsewhere. > > > > > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > > > available. > > > > > > > > > > > > From receipes I find online, it appears to simply be a chocolate > > cake > > > > > > with red food coloring to make it appear redish/brown. > > > > > > > > > > > > Am I correct with that assumption? > > > > > > > > > > > > Thanks! > > > > > > > > > > Yellow or white cake with lots of red coloring. Usually frosted with > > > cream > > > > > cheese frosting. > > > > > here's a link to an image: > > > > > > > > *Never* frosted with anything but a bechamel-sauce based frosting, IMO; > > > > much lighter than a cream cheese frosting. And the cake is leavened with > > > > a combination of baking soda and vinegar. I believe that is the original > > > > recipe: "Waldorf Astoria Red Cake". > > > > > > > However you make it, it sounds absolutely disgusting! > > > Graham > > > > I wouldn't go as far as saying it is "disgusting," but I do think it is > > meant to impress people by the color more than the flavor. > > I would respectfully guess that you've never actually *had* any? > ....and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh! Graham |
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In article <ptrVc.164473$gE.121071@pd7tw3no>,
"graham" > wrote: > ...and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh! > Graham Well, that's two tablespoons--not all that much when divided into three 8" layer pans. And the recipe doesn't mention what SORT of food coloring--many of the water-based ones don't color very well. If you Google the recipe name, you'll find alternate versions that call for *two* ounces of food coloring. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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"Scott" > wrote in message ... > In article <ptrVc.164473$gE.121071@pd7tw3no>, > "graham" > wrote: > > > ...and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh! > > Graham > > Well, that's two tablespoons--not all that much when divided into three > 8" layer pans. And the recipe doesn't mention what SORT of food > coloring--many of the water-based ones don't color very well. > > If you Google the recipe name, you'll find alternate versions that call > for *two* ounces of food coloring. > You have to assume that the recipe calls for liquid food coloring that is commonly available at supermarkets. Home bakers don't generally measure ingredients by weight, and since none of the recipes I saw specified any of the other ingredients by weight, the ounces have to be liquid ounces. Red food coloring is bitter. I see noting that it adds to the cake except color. Therefore, you are adding two tablespoons or more of a bitter substance so when you cut the cake someone remarks "Look Virginia, that cake is really red!" The term "red velvet" seems to be appealing to people. I will concede that the cake is red, but the "velvet" part is pure marketing - sort of like referring to cigarette smoke as "smooth." If you like the flavor of the cake with the food coloring, I would recommend that you just substitute two tablespoons of water or milk. I has to be an improvment. |
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"Scott" > wrote in message ... > In article <ptrVc.164473$gE.121071@pd7tw3no>, > "graham" > wrote: > > > ...and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh! > > Graham > > Well, that's two tablespoons--not all that much when divided into three > 8" layer pans. And the recipe doesn't mention what SORT of food > coloring--many of the water-based ones don't color very well. > > If you Google the recipe name, you'll find alternate versions that call > for *two* ounces of food coloring. > You have to assume that the recipe calls for liquid food coloring that is commonly available at supermarkets. Home bakers don't generally measure ingredients by weight, and since none of the recipes I saw specified any of the other ingredients by weight, the ounces have to be liquid ounces. Red food coloring is bitter. I see noting that it adds to the cake except color. Therefore, you are adding two tablespoons or more of a bitter substance so when you cut the cake someone remarks "Look Virginia, that cake is really red!" The term "red velvet" seems to be appealing to people. I will concede that the cake is red, but the "velvet" part is pure marketing - sort of like referring to cigarette smoke as "smooth." If you like the flavor of the cake with the food coloring, I would recommend that you just substitute two tablespoons of water or milk. I has to be an improvment. |
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"Vox Humana" > wrote in
: > > "Scott" > wrote in message > ... >> In article <ptrVc.164473$gE.121071@pd7tw3no>, >> "graham" > wrote: >> >> > ...and wouldn't want to try it with ONE OUNCE of food coloring! > Bleughhh! >> > Graham >> >> Well, that's two tablespoons--not all that much when divided into >> three 8" layer pans. And the recipe doesn't mention what SORT of food >> coloring--many of the water-based ones don't color very well. >> >> If you Google the recipe name, you'll find alternate versions that >> call for *two* ounces of food coloring. >> > > You have to assume that the recipe calls for liquid food coloring that > is commonly available at supermarkets. Home bakers don't generally > measure ingredients by weight, and since none of the recipes I saw > specified any of the other ingredients by weight, the ounces have to > be liquid ounces. Red food coloring is bitter. I see noting that it > adds to the cake except color. Therefore, you are adding two > tablespoons or more of a bitter substance so when you cut the cake > someone remarks "Look Virginia, that cake is really red!" The term > "red velvet" seems to be appealing to people. I will concede that the > cake is red, but the "velvet" part is pure marketing - sort of like > referring to cigarette smoke as "smooth." If you like the flavor of > the cake with the food coloring, I would recommend that you just > substitute two tablespoons of water or milk. I has to be an > improvment. > > > What about using 2 tablespoons of cherry juice? It certainly can stain, and it might impart some color. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Vox Humana" > wrote in
: > > "Scott" > wrote in message > ... >> In article <ptrVc.164473$gE.121071@pd7tw3no>, >> "graham" > wrote: >> >> > ...and wouldn't want to try it with ONE OUNCE of food coloring! > Bleughhh! >> > Graham >> >> Well, that's two tablespoons--not all that much when divided into >> three 8" layer pans. And the recipe doesn't mention what SORT of food >> coloring--many of the water-based ones don't color very well. >> >> If you Google the recipe name, you'll find alternate versions that >> call for *two* ounces of food coloring. >> > > You have to assume that the recipe calls for liquid food coloring that > is commonly available at supermarkets. Home bakers don't generally > measure ingredients by weight, and since none of the recipes I saw > specified any of the other ingredients by weight, the ounces have to > be liquid ounces. Red food coloring is bitter. I see noting that it > adds to the cake except color. Therefore, you are adding two > tablespoons or more of a bitter substance so when you cut the cake > someone remarks "Look Virginia, that cake is really red!" The term > "red velvet" seems to be appealing to people. I will concede that the > cake is red, but the "velvet" part is pure marketing - sort of like > referring to cigarette smoke as "smooth." If you like the flavor of > the cake with the food coloring, I would recommend that you just > substitute two tablespoons of water or milk. I has to be an > improvment. > > > What about using 2 tablespoons of cherry juice? It certainly can stain, and it might impart some color. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Wayne" > wrote in message ... > "Vox Humana" > wrote in > : > > > > > "Scott" > wrote in message > > ... > >> In article <ptrVc.164473$gE.121071@pd7tw3no>, > >> "graham" > wrote: > >> > >> > ...and wouldn't want to try it with ONE OUNCE of food coloring! > > Bleughhh! > >> > Graham > >> > >> Well, that's two tablespoons--not all that much when divided into > >> three 8" layer pans. And the recipe doesn't mention what SORT of food > >> coloring--many of the water-based ones don't color very well. > >> > >> If you Google the recipe name, you'll find alternate versions that > >> call for *two* ounces of food coloring. > >> > > > > You have to assume that the recipe calls for liquid food coloring that > > is commonly available at supermarkets. Home bakers don't generally > > measure ingredients by weight, and since none of the recipes I saw > > specified any of the other ingredients by weight, the ounces have to > > be liquid ounces. Red food coloring is bitter. I see noting that it > > adds to the cake except color. Therefore, you are adding two > > tablespoons or more of a bitter substance so when you cut the cake > > someone remarks "Look Virginia, that cake is really red!" The term > > "red velvet" seems to be appealing to people. I will concede that the > > cake is red, but the "velvet" part is pure marketing - sort of like > > referring to cigarette smoke as "smooth." If you like the flavor of > > the cake with the food coloring, I would recommend that you just > > substitute two tablespoons of water or milk. I has to be an > > improvment. > > > > > > > > What about using 2 tablespoons of cherry juice? It certainly can stain, > and it might impart some color. > Sure. Why not. |
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"Ryan" > wrote in message om... > Hi, > > This is, I'm sure to many, a stupid question but I can't find a clear > answer elsewhere. > > I am saddened to say that I have NEVER seen or eaten a "red velvet > cake". I am ordering a cake for an occasion soon and it is an option > available. > > From receipes I find online, it appears to simply be a chocolate cake > with red food coloring to make it appear redish/brown. > > Am I correct with that assumption? > > Thanks! I thought the reddish color of a cake was provided by the use of different cocoas along with portions in varying amounts of soda. Of course, the easy way would be to add food coloring, would it not? Didn't Roy Basan address this at one time? Dee |
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"Dee Randall" <deedoveyatshenteldotnet> wrote in message ... > > "Ryan" > wrote in message > om... > > Hi, > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > answer elsewhere. > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > cake". I am ordering a cake for an occasion soon and it is an option > > available. > > > > From receipes I find online, it appears to simply be a chocolate cake > > with red food coloring to make it appear redish/brown. > > > > Am I correct with that assumption? > > > > Thanks! > > > I thought the reddish color of a cake was provided by the use of different > cocoas along with portions in varying amounts of soda. Of course, the easy > way would be to add food coloring, would it not? Didn't Roy Basan address > this at one time? You may be thinking about the chocolate cake vs. devil's food cake debate. It is true as I mentioned, that you can change the color of a chocolate cake by altering the pH. None the less, the red velvet cake is an old southern recipe that relies on the use of food coloring. I posted a link to several recipes. |
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"Vox Humana" > wrote in message ... > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... > > > > "Ryan" > wrote in message > > om... > > > Hi, > > > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > > answer elsewhere. > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > cake". I am ordering a cake for an occasion soon and it is an option > > > available. > > > > > > From receipes I find online, it appears to simply be a chocolate cake > > > with red food coloring to make it appear redish/brown. > > > > > > Am I correct with that assumption? > > > > > > Thanks! > > > > > > I thought the reddish color of a cake was provided by the use of different > > cocoas along with portions in varying amounts of soda. Of course, the > easy > > way would be to add food coloring, would it not? Didn't Roy Basan address > > this at one time? > > You may be thinking about the chocolate cake vs. devil's food cake debate. > It is true as I mentioned, that you can change the color of a chocolate cake > by altering the pH. None the less, the red velvet cake is an old southern > recipe that relies on the use of food coloring. I posted a link to several > recipes. As I didn't see the link you posted, I googled and here is what I came up with in "ABOUT" http://southernfood.about.com/cs/cho...elvet_cake.htm that you might find interesting: " Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story. Another "baked" legend with the same storyline is the $250 Chocolate Chip Cookie, also known as the Neiman-Marcus Chocolate Chip Cookie Recipe." Dee |
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"Vox Humana" > wrote in message ... > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... > > > > "Ryan" > wrote in message > > om... > > > Hi, > > > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > > answer elsewhere. > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > cake". I am ordering a cake for an occasion soon and it is an option > > > available. > > > > > > From receipes I find online, it appears to simply be a chocolate cake > > > with red food coloring to make it appear redish/brown. > > > > > > Am I correct with that assumption? > > > > > > Thanks! > > > > > > I thought the reddish color of a cake was provided by the use of different > > cocoas along with portions in varying amounts of soda. Of course, the > easy > > way would be to add food coloring, would it not? Didn't Roy Basan address > > this at one time? > > You may be thinking about the chocolate cake vs. devil's food cake debate. > It is true as I mentioned, that you can change the color of a chocolate cake > by altering the pH. None the less, the red velvet cake is an old southern > recipe that relies on the use of food coloring. I posted a link to several > recipes. As I didn't see the link you posted, I googled and here is what I came up with in "ABOUT" http://southernfood.about.com/cs/cho...elvet_cake.htm that you might find interesting: " Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story. Another "baked" legend with the same storyline is the $250 Chocolate Chip Cookie, also known as the Neiman-Marcus Chocolate Chip Cookie Recipe." Dee |
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"Dee Randall" <deedoveyatshenteldotnet> wrote in message ... > > "Vox Humana" > wrote in message > ... > > > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > > ... > > > > > > "Ryan" > wrote in message > > > om... > > > > Hi, > > > > > > > > This is, I'm sure to many, a stupid question but I can't find a clear > > > > answer elsewhere. > > > > > > > > I am saddened to say that I have NEVER seen or eaten a "red velvet > > > > cake". I am ordering a cake for an occasion soon and it is an option > > > > available. > > > > > > > > From receipes I find online, it appears to simply be a chocolate cake > > > > with red food coloring to make it appear redish/brown. > > > > > > > > Am I correct with that assumption? > > > > > > > > Thanks! > > > > > > > > > I thought the reddish color of a cake was provided by the use of > different > > > cocoas along with portions in varying amounts of soda. Of course, the > > easy > > > way would be to add food coloring, would it not? Didn't Roy Basan > address > > > this at one time? > > > > You may be thinking about the chocolate cake vs. devil's food cake debate. > > It is true as I mentioned, that you can change the color of a chocolate > cake > > by altering the pH. None the less, the red velvet cake is an old southern > > recipe that relies on the use of food coloring. I posted a link to > several > > recipes. > > As I didn't see the link you posted, I googled and here is what I came up > with in "ABOUT" > http://southernfood.about.com/cs/cho...elvet_cake.htm > that you might find interesting: > " > Although the details are sketchy at best, red velvet cake is not as Southern > as many like to think. The story, which began circulating some time in the > 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's > request for the recipe, then a short time later sent her a bill in the > amount of $100. The angry woman, apparently with revenge in mind, then began > circulating the recipe along with the story. Another "baked" legend with the > same storyline is the $250 Chocolate Chip Cookie, also known as the > Neiman-Marcus Chocolate Chip Cookie Recipe." Yes, that is the same information that was in the link that I posted. Although I doubt that fried chicken was invented in the south, I consider it a southern dish - same with the red velvet cake. |
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"Vox Humana" > wrote in
: > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... >> >> "Vox Humana" > wrote in message >> ... >> > >> > "Dee Randall" <deedoveyatshenteldotnet> wrote in message >> > ... >> > > >> > > "Ryan" > wrote in message >> > > om... >> > > > Hi, >> > > > >> > > > This is, I'm sure to many, a stupid question but I can't find a > clear >> > > > answer elsewhere. >> > > > >> > > > I am saddened to say that I have NEVER seen or eaten a "red >> > > > velvet cake". I am ordering a cake for an occasion soon and it >> > > > is an option available. >> > > > >> > > > From receipes I find online, it appears to simply be a >> > > > chocolate > cake >> > > > with red food coloring to make it appear redish/brown. >> > > > >> > > > Am I correct with that assumption? >> > > > >> > > > Thanks! >> > > >> > > >> > > I thought the reddish color of a cake was provided by the use of >> different >> > > cocoas along with portions in varying amounts of soda. Of >> > > course, the >> > easy >> > > way would be to add food coloring, would it not? Didn't Roy >> > > Basan >> address >> > > this at one time? >> > >> > You may be thinking about the chocolate cake vs. devil's food cake > debate. >> > It is true as I mentioned, that you can change the color of a >> > chocolate >> cake >> > by altering the pH. None the less, the red velvet cake is an old > southern >> > recipe that relies on the use of food coloring. I posted a link to >> several >> > recipes. >> >> As I didn't see the link you posted, I googled and here is what I >> came up with in "ABOUT" >> http://southernfood.about.com/cs/cho...elvet_cake.htm >> that you might find interesting: >> " >> Although the details are sketchy at best, red velvet cake is not as > Southern >> as many like to think. The story, which began circulating some time >> in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria >> granted a diner's request for the recipe, then a short time later >> sent her a bill in the amount of $100. The angry woman, apparently >> with revenge in mind, then > began >> circulating the recipe along with the story. Another "baked" legend >> with > the >> same storyline is the $250 Chocolate Chip Cookie, also known as the >> Neiman-Marcus Chocolate Chip Cookie Recipe." > > Yes, that is the same information that was in the link that I posted. > Although I doubt that fried chicken was invented in the south, I > consider it a southern dish - same with the red velvet cake. The first time I ever heard of "red cake", it was called "aldorf Astoria Red Cake", no velvet about it. It was the same sort of cake, however, and used the frosting based on cooked milk and flour. The first one I ever saw was actually quite *red*, so must have had a minimum of cocoa in it. I've since seen recipes that had as little 2 tablespoons of cocoa and as much as 1/2 cup. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Vox Humana" > wrote in news:aFKVc.204871$fv.104121
@fe2.columbus.rr.com: > Therefore, you are adding two tablespoons or more of a bitter > substance I thought that problem with Red was solved a long time ago. |
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"Vox Humana" > wrote in news:aFKVc.204871$fv.104121
@fe2.columbus.rr.com: > Therefore, you are adding two tablespoons or more of a bitter > substance I thought that problem with Red was solved a long time ago. |
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