| Ryan |
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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| Peggy |
"Ryan" <welziak@snet.net> wrote in message
news:189b1c22.0408180806.4c864374@posting.google.com...
> 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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| Vox Humana |
"Ryan" <welziak@snet.net> wrote in message
news:189b1c22.0408180806.4c864374@posting.google.com...
> 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/ch...velvet_cake.htm
|
|
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| Peggy |
"Peggy" <eskimodoll@alaska.com> wrote in message
news:10i71s629rv270@corp.supernews.com...
> "Ryan" <welziak@snet.net> wrote in message
> news:189b1c22.0408180806.4c864374@posting.google.com...
> > 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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| Isaac Wingfield |
In article <10i71s629rv270@corp.supernews.com>,
"Peggy" <eskimodoll@alaska.com> wrote:
> "Ryan" <welziak@snet.net> wrote in message
> news:189b1c22.0408180806.4c864374@posting.google.com...
> > 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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| graham |
"Isaac Wingfield" <isw@witzend.com> wrote in message
news:isw-0783BE.23475718082004@netnews.comcast.net...
> In article <10i71s629rv270@corp.supernews.com>,
> "Peggy" <eskimodoll@alaska.com> wrote:
>
> > "Ryan" <welziak@snet.net> wrote in message
> > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > 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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| The Cook |
"graham" <stratman@shaw.ca> wrote:
>
>"Isaac Wingfield" <isw@witzend.com> wrote in message
>news:isw-0783BE.23475718082004@netnews.comcast.net...
>> In article <10i71s629rv270@corp.supernews.com>,
>> "Peggy" <eskimodoll@alaska.com> wrote:
>>
>> > "Ryan" <welziak@snet.net> wrote in message
>> > news:189b1c22.0408180806.4c864374@posting.google.com...
>> > > 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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| Vox Humana |
"graham" <stratman@shaw.ca> wrote in message
news:Ud2Vc.143390$M95.58978@pd7tw1no...
>
> "Isaac Wingfield" <isw@witzend.com> wrote in message
> news:isw-0783BE.23475718082004@netnews.comcast.net...
> > In article <10i71s629rv270@corp.supernews.com>,
> > "Peggy" <eskimodoll@alaska.com> wrote:
> >
> > > "Ryan" <welziak@snet.net> wrote in message
> > > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > > 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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| Ryan |
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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| Vox Humana |
"Ryan" <welziak@snet.net> wrote in message
news:189b1c22.0408191349.524f6b32@posting.google.com...
> 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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| Wayne |
welziak@snet.net (Ryan) wrote in news:189b1c22.0408191349.524f6b32
@posting.google.com:
> 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.
>
Years ago a neighbor brought my mother a Red Velvet Cake. It was
intensely red, so I assume her recipe contained little, if any, cocoa or
chocolate. It was kinda pretty, but it was very bland.
I baked one several years after that from what was supposed to be an
"authentic" recipe. It contained cocoa, but not a lot. I think I was
still expecting it to be quite red. It was not, and that was
disappointing. Even the flavor of that cake was not impressive.
--
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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| Isaac Wingfield |
In article <PV3Vc.194600$fv.168626@fe2.columbus.rr.com>,
"Vox Humana" <vhumana@hotmail.com> wrote:
> "graham" <stratman@shaw.ca> wrote in message
> news:Ud2Vc.143390$M95.58978@pd7tw1no...
> >
> > "Isaac Wingfield" <isw@witzend.com> wrote in message
> > news:isw-0783BE.23475718082004@netnews.comcast.net...
> > > In article <10i71s629rv270@corp.supernews.com>,
> > > "Peggy" <eskimodoll@alaska.com> wrote:
> > >
> > > > "Ryan" <welziak@snet.net> wrote in message
> > > > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > > > 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
|
|
|
| Brian Seeger |
Isaac Wingfield <isw@witzend.com> wrote:
>> 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?
Personally, I wouldn't waste my time with Red Velvet cake....there are too many
others to choose from and a cup of red food coloring never impressed me. I
know.... (cup) was an exageration...so don't send me your recipe telling me
you use 1 teaspoon.
|
|
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| Vox Humana |
"Isaac Wingfield" <isw@witzend.com> wrote in message
news:isw-E1B6E2.21225619082004@netnews.comcast.net...
> In article <PV3Vc.194600$fv.168626@fe2.columbus.rr.com>,
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
> > "graham" <stratman@shaw.ca> wrote in message
> > news:Ud2Vc.143390$M95.58978@pd7tw1no...
> > >
> > > "Isaac Wingfield" <isw@witzend.com> wrote in message
> > > news:isw-0783BE.23475718082004@netnews.comcast.net...
> > > > In article <10i71s629rv270@corp.supernews.com>,
> > > > "Peggy" <eskimodoll@alaska.com> wrote:
> > > >
> > > > > "Ryan" <welziak@snet.net> wrote in message
> > > > > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > > > > Hi,
> > > > > >
> > > > > > This is, I'm sure to many, a stupid question but I can't find a
> > clear
> > > > > > answer elsewhere.
> > > > > >
> > > > > > I am saddened to say that I have NEVER seen or eaten a "red
velvet
> > > > > > cake". I am ordering a cake for an occasion soon and it is an
option
> > > > > > available.
> > > > > >
> > > > > > From receipes I find online, it appears to simply be a chocolate
> > cake
> > > > > > with red food coloring to make it appear redish/brown.
> > > > > >
> > > > > > Am I correct with that assumption?
> > > > > >
> > > > > > Thanks!
> > > > >
> > > > > Yellow or white cake with lots of red coloring. Usually frosted
with
> > > cream
> > > > > cheese frosting.
> > > > > here's a link to an image:
> > > >
> > > > *Never* frosted with anything but a bechamel-sauce based frosting,
IMO;
> > > > much lighter than a cream cheese frosting. And the cake is leavened
with
> > > > a combination of baking soda and vinegar. I believe that is the
original
> > > > recipe: "Waldorf Astoria Red Cake".
> > > >
> > > However you make it, it sounds absolutely disgusting!
> > > Graham
> >
> > I wouldn't go as far as saying it is "disgusting," but I do think it is
> > meant to impress people by the color more than the flavor.
>
> I would respectfully guess that you've never actually *had* any?
>
You would be wrong in your guess.
|
|
|
| graham |
"Isaac Wingfield" <isw@witzend.com> wrote in message
news:isw-E1B6E2.21225619082004@netnews.comcast.net...
> In article <PV3Vc.194600$fv.168626@fe2.columbus.rr.com>,
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
> > "graham" <stratman@shaw.ca> wrote in message
> > news:Ud2Vc.143390$M95.58978@pd7tw1no...
> > >
> > > "Isaac Wingfield" <isw@witzend.com> wrote in message
> > > news:isw-0783BE.23475718082004@netnews.comcast.net...
> > > > In article <10i71s629rv270@corp.supernews.com>,
> > > > "Peggy" <eskimodoll@alaska.com> wrote:
> > > >
> > > > > "Ryan" <welziak@snet.net> wrote in message
> > > > > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > > > > Hi,
> > > > > >
> > > > > > This is, I'm sure to many, a stupid question but I can't find a
> > clear
> > > > > > answer elsewhere.
> > > > > >
> > > > > > I am saddened to say that I have NEVER seen or eaten a "red
velvet
> > > > > > cake". I am ordering a cake for an occasion soon and it is an
option
> > > > > > available.
> > > > > >
> > > > > > From receipes I find online, it appears to simply be a chocolate
> > cake
> > > > > > with red food coloring to make it appear redish/brown.
> > > > > >
> > > > > > Am I correct with that assumption?
> > > > > >
> > > > > > Thanks!
> > > > >
> > > > > Yellow or white cake with lots of red coloring. Usually frosted
with
> > > cream
> > > > > cheese frosting.
> > > > > here's a link to an image:
> > > >
> > > > *Never* frosted with anything but a bechamel-sauce based frosting,
IMO;
> > > > much lighter than a cream cheese frosting. And the cake is leavened
with
> > > > a combination of baking soda and vinegar. I believe that is the
original
> > > > recipe: "Waldorf Astoria Red Cake".
> > > >
> > > However you make it, it sounds absolutely disgusting!
> > > Graham
> >
> > I wouldn't go as far as saying it is "disgusting," but I do think it is
> > meant to impress people by the color more than the flavor.
>
> I would respectfully guess that you've never actually *had* any?
>
....and wouldn't want to try it with ONE OUNCE of food coloring! Bleughhh!
Graham
|
|
|
| Scott |
In article <ptrVc.164473$gE.121071@pd7tw3no>,
"graham" <stratman@shaw.ca> 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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| Vox Humana |
"Scott" <heimdall@spamless.invalid> wrote in message
news:heimdall-10E85C.11432321082004@news4-ge1.srv.hcvlny.cv.net...
> In article <ptrVc.164473$gE.121071@pd7tw3no>,
> "graham" <stratman@shaw.ca> wrote:
>
> > ...and wouldn't want to try it with ONE OUNCE of food coloring!
Bleughhh!
> > Graham
>
> Well, that's two tablespoons--not all that much when divided into three
> 8" layer pans. And the recipe doesn't mention what SORT of food
> coloring--many of the water-based ones don't color very well.
>
> If you Google the recipe name, you'll find alternate versions that call
> for *two* ounces of food coloring.
>
You have to assume that the recipe calls for liquid food coloring that is
commonly available at supermarkets. Home bakers don't generally measure
ingredients by weight, and since none of the recipes I saw specified any of
the other ingredients by weight, the ounces have to be liquid ounces. Red
food coloring is bitter. I see noting that it adds to the cake except
color. Therefore, you are adding two tablespoons or more of a bitter
substance so when you cut the cake someone remarks "Look Virginia, that cake
is really red!" The term "red velvet" seems to be appealing to people. I
will concede that the cake is red, but the "velvet" part is pure marketing -
sort of like referring to cigarette smoke as "smooth." If you like the
flavor of the cake with the food coloring, I would recommend that you just
substitute two tablespoons of water or milk. I has to be an improvment.
|
|
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| Wayne |
"Vox Humana" <vhumana@hotmail.com> wrote in
news:aFKVc.204871$fv.104121@fe2.columbus.rr.com:
>
> "Scott" <heimdall@spamless.invalid> wrote in message
> news:heimdall-10E85C.11432321082004@news4-ge1.srv.hcvlny.cv.net...
>> In article <ptrVc.164473$gE.121071@pd7tw3no>,
>> "graham" <stratman@shaw.ca> wrote:
>>
>> > ...and wouldn't want to try it with ONE OUNCE of food coloring!
> Bleughhh!
>> > Graham
>>
>> Well, that's two tablespoons--not all that much when divided into
>> three 8" layer pans. And the recipe doesn't mention what SORT of food
>> coloring--many of the water-based ones don't color very well.
>>
>> If you Google the recipe name, you'll find alternate versions that
>> call for *two* ounces of food coloring.
>>
>
> You have to assume that the recipe calls for liquid food coloring that
> is commonly available at supermarkets. Home bakers don't generally
> measure ingredients by weight, and since none of the recipes I saw
> specified any of the other ingredients by weight, the ounces have to
> be liquid ounces. Red food coloring is bitter. I see noting that it
> adds to the cake except color. Therefore, you are adding two
> tablespoons or more of a bitter substance so when you cut the cake
> someone remarks "Look Virginia, that cake is really red!" The term
> "red velvet" seems to be appealing to people. I will concede that the
> cake is red, but the "velvet" part is pure marketing - sort of like
> referring to cigarette smoke as "smooth." If you like the flavor of
> the cake with the food coloring, I would recommend that you just
> substitute two tablespoons of water or milk. I has to be an
> improvment.
>
>
>
What about using 2 tablespoons of cherry juice? It certainly can stain,
and it might impart some color.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
|
| Vox Humana |
"Wayne" <waynemunged@att.net> wrote in message
news:Xns954C76B4663D0waynebw@204.127.36.1...
> "Vox Humana" <vhumana@hotmail.com> wrote in
> news:aFKVc.204871$fv.104121@fe2.columbus.rr.com:
>
> >
> > "Scott" <heimdall@spamless.invalid> wrote in message
> > news:heimdall-10E85C.11432321082004@news4-ge1.srv.hcvlny.cv.net...
> >> In article <ptrVc.164473$gE.121071@pd7tw3no>,
> >> "graham" <stratman@shaw.ca> 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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| Dee Randall |
"Ryan" <welziak@snet.net> wrote in message
news:189b1c22.0408180806.4c864374@posting.google.com...
> 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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| Vox Humana |
"Dee Randall" <deedoveyatshenteldotnet> wrote in message
news:10ikohh2c7erk92@corp.supernews.com...
>
> "Ryan" <welziak@snet.net> wrote in message
> news:189b1c22.0408180806.4c864374@posting.google.com...
> > 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.
|
|
|
| Dee Randall |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:V9uWc.221619$fv.83728@fe2.columbus.rr.com...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> news:10ikohh2c7erk92@corp.supernews.com...
> >
> > "Ryan" <welziak@snet.net> wrote in message
> > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > 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/ch...velvet_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 $250 Chocolate Chip Cookie, also known as the
Neiman-Marcus Chocolate Chip Cookie Recipe."
Dee
|
|
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| Vox Humana |
"Dee Randall" <deedoveyatshenteldotnet> wrote in message
news:10il0bk73mflqa6@corp.supernews.com...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:V9uWc.221619$fv.83728@fe2.columbus.rr.com...
> >
> > "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> > news:10ikohh2c7erk92@corp.supernews.com...
> > >
> > > "Ryan" <welziak@snet.net> wrote in message
> > > news:189b1c22.0408180806.4c864374@posting.google.com...
> > > > 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/ch...velvet_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 $250 Chocolate Chip Cookie, also known as the
> Neiman-Marcus Chocolate Chip Cookie Recipe."
Yes, that is the same information that was in the link that I posted.
Although I doubt that fried chicken was invented in the south, I consider it
a southern dish - same with the red velvet cake.
|
|
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| Wayne |
"Vox Humana" <vhumana@hotmail.com> wrote in
news:RlwWc.222021$fv.74340@fe2.columbus.rr.com:
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> news:10il0bk73mflqa6@corp.supernews.com...
>>
>> "Vox Humana" <vhumana@hotmail.com> wrote in message
>> news:V9uWc.221619$fv.83728@fe2.columbus.rr.com...
>> >
>> > "Dee Randall" <deedoveyatshenteldotnet> wrote in message
>> > news:10ikohh2c7erk92@corp.supernews.com...
>> > >
>> > > "Ryan" <welziak@snet.net> wrote in message
>> > > news:189b1c22.0408180806.4c864374@posting.google.com...
>> > > > 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/ch...velvet_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 $250 Chocolate Chip Cookie, also known as the
>> Neiman-Marcus Chocolate Chip Cookie Recipe."
>
> Yes, that is the same information that was in the link that I posted.
> Although I doubt that fried chicken was invented in the south, I
> consider it a southern dish - same with the red velvet cake.
The first time I ever heard of "red cake", it was called "aldorf Astoria
Red Cake", no velvet about it. It was the same sort of cake, however,
and used the frosting based on cooked milk and flour. The first one I
ever saw was actually quite *red*, so must have had a minimum of cocoa in
it. I've since seen recipes that had as little 2 tablespoons of cocoa
and as much as 1/2 cup.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
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| Michael H. |
"Vox Humana" <vhumana@hotmail.com> wrote in news:aFKVc.204871$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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| Alan Moorman@visi.com |
On Fri, 20 Aug 2004 04:22:57 GMT, Isaac Wingfield
<isw@witzend.com> wrote:
>In article <PV3Vc.194600$fv.168626@fe2.columbus.rr.com>,
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
>> "graham" <stratman@shaw.ca> wrote in message
>> news:Ud2Vc.143390$M95.58978@pd7tw1no...
>> >
>> > "Isaac Wingfield" <isw@witzend.com> wrote in message
>> > news:isw-0783BE.23475718082004@netnews.comcast.net...
>> > > In article <10i71s629rv270@corp.supernews.com>,
>> > > "Peggy" <eskimodoll@alaska.com> wrote:
>> > >
>> > > > "Ryan" <welziak@snet.net> wrote in message
>> > > > news:189b1c22.0408180806.4c864374@posting.google.com...
>> > > > > 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
I've had red velvet cake, and didn't like it. It tasted,
well, like, uh, red food color. Not like cake.
|
|
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| Vox Humana |
<Alan Moorman@visi.com> wrote in message
news:gqvri0tubfsagdaibq0gnga84uog9iri4k@4ax.com...
> On Fri, 20 Aug 2004 04:22:57 GMT, Isaac Wingfield
> <isw@witzend.com> wrote:
>
> >In article <PV3Vc.194600$fv.168626@fe2.columbus.rr.com>,
> > "Vox Humana" <vhumana@hotmail.com> wrote:
> >
> >> "graham" <stratman@shaw.ca> wrote in message
> >> news:Ud2Vc.143390$M95.58978@pd7tw1no...
> >> >
> >> > "Isaac Wingfield" <isw@witzend.com> wrote in message
> >> > news:isw-0783BE.23475718082004@netnews.comcast.net...
> >> > > In article <10i71s629rv270@corp.supernews.com>,
> >> > > "Peggy" <eskimodoll@alaska.com> wrote:
> >> > >
> >> > > > "Ryan" <welziak@snet.net> wrote in message
> >> > > > news:189b1c22.0408180806.4c864374@posting.google.com...
> >> > > > > 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
>
> I've had red velvet cake, and didn't like it. It tasted,
> well, like, uh, red food color. Not like cake.
I guess that red food coloring flavor is an acquired taste.
|
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| Static I |
> welziak@snet.net (Ryan)
>Date: 8/18/2004 11:06 AM Central Standard Time
>Message-id: <189b1c22.0408180806.4c864374@posting.google.com>
>
>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!
>
This is a cake popular in the Southeast. Originally te same as but now a close
relation to Devil's Food Cake. Both originally used a teaspoon or two of cocoa
and were colored red for the Devil. It was meant to be a rich cake (as opposed
to Angel Cake) and in some recipes this is done by using beat puree. Being
Southern cakes, there are some recipes that call for buttermilk.
>
|
|
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| Gloria G Cook |
Ryan wrote:
> 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!
Hey Ryan,
Maybe you could order a red velvet amadillo cake much like the one in
Steel Magnolias. That would be ultra sophisticated and a hit with the
crowd. ;) only in the south.
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