Slog - Comments on Red Velvet

Comment by Will in Seattle

Will in Seattle — Fri, 16 Feb 2007 13:17:15 -0800

But what kind of cocoa, Annie? I prefer the kind you can get in Amsterdam, which is used in French restaurants and much of Canada - much richer than the carp we get here ...

Comment by annie

annie — Fri, 16 Feb 2007 13:23:29 -0800

The recipe says, emphatically, not to use Dutch process cocoa. Something to do with acids muting redness?

Comment by Fnarf

Fnarf — Fri, 16 Feb 2007 13:26:29 -0800

Two-fifty.

Comment by Fnarf

Fnarf — Fri, 16 Feb 2007 13:29:22 -0800

You can tell that cocoa is required, without even asking anyone, because Craig Claiborne left it out, and Craig Claiborne is ALWAYS WRONG.

Comment by The South

The South — Fri, 16 Feb 2007 13:47:25 -0800

I, too, read that article from the NYT; however, red velvet cake should not contain cocoa. If it did contain cocoa, it would no longer be red velvety in color. Then you would end up with a brownish red cake as the article's photos depict. True red velvet cake is shockingly red.

Comment by Angela Valdez

Angela Valdez — Fri, 16 Feb 2007 13:48:08 -0800

God how I love the red velvet cake at Kingfish. That confection, and their swoon-worthy staff, make up for their mediocre fried chicken.

Comment by elswinger

elswinger — Fri, 16 Feb 2007 13:48:30 -0800

You need to start a food Blog. It could be called Flog (short for food blog) or Clog (Chow Blog).

Comment by golob

golob — Fri, 16 Feb 2007 13:54:01 -0800

Has anyone successfully used a red coloring source aside from dye?

Comment by annie

annie — Fri, 16 Feb 2007 14:04:52 -0800

Angela--

Don't forget the collards. Dear god. I have a bunch of collard greens in my fridge at home, and I swear I can hear them yearning to scramble down 19th and slosh around in that sweet, tangy pan.

Comment by keshmeshi

keshmeshi — Fri, 16 Feb 2007 14:12:47 -0800

The only red velvet cake I've seen (outside of grocery stores, read: anything of quality) has been dark red in color, thanks to the cocoa. So, I don't know what The South is talking about.

Comment by kap0w

kap0w — Fri, 16 Feb 2007 14:20:39 -0800

Good quality cocoa powder is completely separate from the issue of Dutch Process or not - Dutch Process cocoa powder refers to something regarding the alkalinity of the powder. Dutching the cocoa powder makes it more mild and smoother tasting, which is used in things like hot chocolate. Whether or not it's good cocoa powder is different.

Comment by lanset

lanset — Fri, 16 Feb 2007 14:21:49 -0800

I think King Fish is overrated. The food should be a bit better, the prices a bit lower and the staff a little foxier ( well I guess they are pretty foxxy now)

Comment by michael strangeways

michael strangeways — Fri, 16 Feb 2007 14:26:49 -0800

cupcake royale is waaaaaaaay overrated...unless you like dry cupcakes and greezy frosting...

Comment by kerri harrop

kerri harrop — Fri, 16 Feb 2007 14:32:38 -0800

cupcake royale has great looking merch, nice looking shops, and some of the shittiest tasting cupcakes in seattle. you'd think that, with one basic product, they could produce something that didn't taste stale and so sickeningly sweet.

Comment by Megan

Megan — Fri, 16 Feb 2007 14:49:13 -0800

For real southern-style red velvet, you do use cocoa, but very, very little. The recipe my family makes has 2 teaspoons of cocoa and 1.5 tablespoons of red food coloring, and makes a very rich, blood red cake. And if your recipe doesn't involve buttermilk and vinegar, you're making red-colored cake, not red velvet.

Comment by Will in Seattle

Will in Seattle — Fri, 16 Feb 2007 15:09:55 -0800

Well, they use a different red dye in the chocolate in Europe, so maybe that's why. Darn. I'm partially allergic to the dye in US chocolate.

Comment by giantladysquirrels

giantladysquirrels — Fri, 16 Feb 2007 16:14:59 -0800

kerri...

Next time you're in PDX, I recommend looking up Saint Cupcake... now THERE'S a moist, tasty cupcake.

Comment by michael strangeways

michael strangeways — Fri, 16 Feb 2007 16:28:36 -0800

Wm Stephen Humphrey...now THAT'S a tasty, PDX based cupcake!!!

Comment by Maria

Maria — Fri, 16 Feb 2007 16:58:21 -0800

Let's not get into a fight about this, but the coconut cake is your best bet at Kingfish. It's AMAZEEEENG.

Comment by morgy

morgy — Fri, 16 Feb 2007 18:03:06 -0800

I totally agree on the cupcake royale angle. I had one for the first time last week - was all excited b/c I had heard so much about them. Talk about disappointment. It was cute but taste horrible.

Comment by seattletransplant

seattletransplant — Fri, 16 Feb 2007 20:51:06 -0800

So this recipe is via my incredibly Southern Grandmother. Born and raised in Winston Salem NC and lived the rest of her life in Huntsville, AL. Please take notice of the amount of food coloring in this cake. PS. and yes my nickname for my grandmother is Tootie, which I have always spelled 2T.

RED VELVET CAKE

2 1/2 cups sifted flour (or cake flour)

1 1/2 cups sugar

1 teaspoon soda

1 teaspoon cocoa

1 cup buttermilk

1 1/2 cup oil

1 teaspoon vinegar

2 eggs

1 bottle red food coloring (my mom uses 2 - 1oz bottles)

1 teaspoon vanilla

Sift together dry ingredients, add other ingredients in order and mix thoroughly.

Bake in larger cake pans which have been greased and floured. Bake at 350 degrees for

25 minutes.

FROSTING

1 stick butter

1 - 8oz. pkg cream cheese

1 box confectioners sugar

1/2 teaspoon vanilla

1 cup chopped nuts

Let butter and cream cheese soften at room temperature.

Cream together, add sugar and continue beating until creamy.

Add vanilla and nuts. Spread on cake

NOTE: 2T DOES NOT PUT THE VANILLA IN THE FROSTING. You can or not, your choice.

She says that the vanilla hides the taste of the cream cheese for her.

ENJOY!