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Sorry I’m posting late, but here’s today’s recipe — another red velvet cake. I got this one from a local cake store, but have seen it used by many Southern bakers as well. If you or the people you are baking for are looking for a moist cake, this is it! Just be careful not [...]
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I’m not crazy about crushed beetles or colors made in a lab, but I can’t help it. I love red velvet cake. Last week my friend Shirley sent me a newspaper clipping from The Morning Call. The clipping included. A) An article (since deleted!) about Maggie Moos’ red velvet cake (featured on Unwrapped) and B) [...]
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I’m not really sure how or why I got the idea for this, but here it is – a cross between a red velvet cupcake and the ever popular black bottom cupcake. If you try these, let me know because I’ve only made them once. They’re less sweet than red velvet cupcakes and have a [...]
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Ah, red velvet cake. Is there a better cake to end the week with? Well, yes. But I had a bottle of red food coloring, a cup of soon-to-be-bad buttermilk, some butter extract and 1/2 cup of Crisco to use up, so I went with red velvet. Besides, a few months ago I’d promised I’d [...]
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I don’t think I’ll be baking today, so instead here’s a recipe which is about 3 years old. It first appeared in a 2004 issue of Southern Living, and I am quite sure I jumped on it immedialtely. The original recipe with reviews from other readers is located on SL’s recipe finder. …
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Here’s today’s cake – The Red Velvet Bundt Cake with Cheesecake Tunnel. I’ll report back after I get reviews from Todd and friends. The texture is dense and moist – more like a pound cake than a plain cake. As for the tunnel, it tastes really good, but next time I am going to either [...]
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