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February 10, 2011

DIY | How to Bake Authentic Red Velvet Cake


Sweets for Your Sweetie

Have you noticed Red Velvet Cake turning up everywhere? Spilling across the Mason-Dixon Line, this Southern dessert has migrated into the bakeries and coffee shops of mainstream America.

I've seen red velvet layered cakes, cupcakes, bundt cakes, cake pops, pancakes and even ice cream. Just yesterday, way up here in the Pacific Northwest, I noticed Red Velvet yogurt in the dairy section of our grocery store! (It was pink and tasted like raspberries.)

One informed Foodie insists that authentic Red Velvet Cake must contain the following essentials.

• The cake must have some cocoa—but not too much because it’s a devil’s food cake, not a chocolate cake.

• The cake must have red food coloring. (Beet juice does not achieve the right tone
of red.)

• It must be topped with cream cheese frosting.

• It should be garnished with chopped pecans.

• You must use White Lily flour,
a Southern specialty flour.

Precise measurements and meticulous attention to detail are key for this cake.

• To ensure proper rising, you must use a hand-held electric mixer, instead of a stand mixer which can over-mix the batter.

• The batter needs vegetable oil to yield a moist cake, not butter or shortening.


Creative Red Velvet Cakes

For Valentine's Day, I’m thinking about making individual sweetheart
Rose-Shaped
Red Velvet Cakes OR Mini Red Velvet Bundt Cakes
using this Southern chef's recipe. It contains all the essential ingredients for an authentic cake listed above.

Happy Valentine’s Day!
 

What's your favorite variation on Red Velvet?
 

Photos: HBArt, rishibando, YourHauness, TalesofanLAAddict, popartichoke, Stanchfield (Flickr)


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