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 Post subject: Red Velvet Discussion Group
PostPosted: Sun Jul 26, 2015 10:20 pm 
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Bathes in Braggs
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Joined: Tue Oct 22, 2013 5:33 pm
Posts: 1339
Location: Reno
Weird title, perhaps. I'm looking for help with red velvet. It's one of my favorite cake flavors ever and the next request for my office baking adventures. I've made the VCTOTW recipe a handful of times and it's always. . .fine. I don't know. It's not my favorite. It reminds me more of the Duncan Hynes version, less of a fancy bakery version? Unfortunately, I don't know what kind of adjustments I'm looking for.

Does anyone have any other recipes they have had success with?

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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Mon Jul 27, 2015 5:26 am 
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Bathes in Braggs
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Joined: Tue Jun 14, 2011 9:51 am
Posts: 1348
Location: Minnesota
For me red velvet is all about the frosting being right for the cake. I'm in the cream cheese club when it comes to that.


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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Mon Jul 27, 2015 7:48 pm 
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Bathes in Braggs
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Joined: Tue Oct 22, 2013 5:33 pm
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Location: Reno
Me too, 100%.

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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Tue Jul 28, 2015 12:35 pm 
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Nailed to the V

Joined: Wed Dec 21, 2011 1:32 pm
Posts: 567
OSO, what about red velvet do you like? Maybe we can help you adapt a different recipe into red velvet. I don't understand RV at all - it tastes like generic sweetness to me. If you saw Season 3 of Orange Is the New Black, I totally agree with the prison guard who ranted about the RV doughnut.


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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Tue Jul 28, 2015 12:36 pm 
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Joined: Wed Dec 21, 2011 1:32 pm
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P.S., I think the title of the thread is awesome! I love that on the PPK, any subject is worthy of a Discussion Group.


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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Tue Jul 28, 2015 2:29 pm 
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Calls "cavemen" on that
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Joined: Thu Nov 11, 2010 10:53 pm
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hmmm well i have to say that I LOVE the VCTOTW version. it is actually my go-to recipe for cupcakes right now. I get requests from (non-vegan) friends all the time. I think it is the combo of the chocolate and almond extract that makes them yum

what don't you like about it? is it too sweet? I make the cream cheese frosting with less sugar since I don't like super sweet cake either (although that is kind of what red velvet is all about)


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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Tue Jul 28, 2015 3:59 pm 
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Invented Vegan Meringue
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Joined: Wed Oct 20, 2010 7:14 pm
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Location: Portland, OR
I can't find the blog post now but I'm pretty sure the only Red Velvet recipe I've ever made was the one in VCTOTW but slightly adapted without almond extract. I don't own that book but I found a blogger who made them and re-posted the recipe and I loved it enough that I never tried anything else.

The only thing I can think of to tell you to play with is the cocoa itself, try different brands to see if you like one better than another. The vegan cream cheese you are using, Kite Hill makes a really good one now maybe try that instead of Tofutti. I also find that if you sift the cocoa powder you get a better result and more chocolatey red velvet, it just mixes in a lot better when it's sifted.

Also are you using food coloring or beets for the red? I always splurge on food coloring when I make red velvet, maybe one versus the other might make a difference to you.

I also have people freak out every time I've made these and request the recipe from me. Everyone loves how moist and rich they are. And I've never had anyone tell me they taste anything other than Perfect Red Velvet!

This is the recipe I use, I just can't figure out what blog it's from anymore.
Spoiler: show
Vegan Red Velvet Cupcakes
Adapted from Vegan Cupcakes Take Over the World and my Aunt
Makes about 22 cupcakes
Update: Because some commenters are concerned about the vegan-ness of red dye, let me clarify: some, but not all red food coloring is made from insects. Cochineal/Carmine is made from beetles (sometimes labeled E120). Red #40 is derived from coal. If you’re concerned about ingredients in red dye being vegan or not, just read the label.
Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract
• Add vinegar to soy milk, and set aside to curdle.
• Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
• Pour liquid ingredients into the dry ingredients, and mix.
• Fill cupcake liners ¾ full.
• Bake in a preheated 350° oven for 20 minutes or until done.
Frosting
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar
• Cream margarine, cream cheese, and vanilla extract.
• Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
• Frost cooled cupcakes.

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 Post subject: Re: Red Velvet Discussion Group
PostPosted: Tue Jul 28, 2015 6:39 pm 
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Bathes in Braggs
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Joined: Tue Oct 22, 2013 5:33 pm
Posts: 1339
Location: Reno
That recipe appears to just be the original doubled, with cream cheese. But well! The recipe is GOOD and I don't know what changes I want, exactly. I just know I want something different, if that makes sense? I'm pretty good about knowing what kind of changes are good to make to a recipe and which are too big of a risk, so if I knew what the problem was, I'd try fixing it.

Anyway. . . Baking day is tomorrow. I will probably stick with VCToTW unless someone swoops in at the last minute.

but i stiiiiilllll haven't fooouuuund what i'm looking for

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