Hawaii Nesties
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Look what Grandma made for Sunday dinner...
That's right, 4 layer red velvet cake, from scratch! She said there is 3 sticks of butter in the frosting!
Re: Look what Grandma made for Sunday dinner...
Delish! I LOVE red velvet cake...despite the red dye which scare the bejeebuz out of me (at Whole Foods you can get it made the old fashioned way with no red dye...YUM).
We had "sunday dinner" tonight too...pot roast with garlic/mushroom gravy, smashed potatoes and mixed spring veggies. Now we're having apple pie a la mode.
TTC/PG Blog | Mommy Blog
Jaime & Brent
Oahu, Hawaii | Sept. 9, 2005
My Food Blog - Good Eats 'n Sweet Treats
YUMMY!! I've made it from scratch twice..it took too long. It looks so good!
This is probably a stupid question, but how do you get red velvet cake without dye? What do you use instead? Or is it more of a cocoa color and not red?
| Olowalu, Maui ~ August 6, 2008 |
| Family of 4 ~ April 2, 2011 |
| Family of 5 - October 24, 2012 |
Original red velvet cake was a cake with cocoa, which when combined with the buttermilk and baking powder, turned the cocoa red.
This was waaaay back in the day though, before dutch processed cocoa, which is more common in these times. Dutch cocoa is processed to be more alkaline than it's non-processed counterpart so that it dissolves more easily for baking, but alas will not produce the red color (or as strong a tint) when combined with the buttermilk/vinegar/baking powder. Thus, people started adding dyes. Beets were also used, in a manner so that the cake did not taste of beets, but just took the color.
It's more cocoa than bright red, but it tastes the same...my understanding is that it's "devils food cake" and got that name due to the slight red tinge caused by a chemical reaction betweeng the cocoa and acidic ingredients like vinegar...according to Wikipedia:
...but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced.
It's a Southern thing to call it red velvet and I suspect it may be because in the South they're not about eat "devil's food"! Or maybe people were making "beet cakes" and wanted a cuter name?
The one at Whole Foods has a slight red tint...I think from Beet Juice. I've only made it once and there was so much red dye...it was a mess! Not too mention I am not a fan of eating food with artificial colors (flavor or sweetners either.)
Here's recipe for naturally colored red velvet cake:
http://baking-decorating-cakes.suite101.com/article.cfm/naturally_colored_red_velvet_cake
Apparently in the south they do Red Velvet with a boiled flour icing...the burttercream and creamcheese frostings you find on them these days came about once the recipe migrated to the Eastern Seaboard. Interesting!
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