Ever since I saw Steel Magnolias at age 12, I've wanted to make a red velvet cake. Sooo...here are the results. I know, I know, the red part didn't really come to fruition due to the fact that I ran out of red food coloring (who really has 2 ounces of red food coloring readily available??) Instead, it's more like a lovely dusty rose. .....
You will also notice that we were unable to cut the cake like normal people...this is because we don't have children yet so we can forgo the whole "setting a good example" thing.
.....
The best part of the cake? The half inch of cream cheese frosting! At least Paula Deen got that part right (because I have to admit that the cake is not as good as I wanted it to be).
6 comments:
I love that part on Steel Magnolias. "Looks like you're hacking into that poor thing." "Gray icing? I don't even want to know how you make Gray icing." I love Paula Deen.
It sounds weird- but making the cake with beets for color is easier than food coloring. I know that sounds horrible- but you can't actually taste the beet...
Love the blog and hope to buy your book soon- and then leave a scalding reply to the "review"
I wouldn't even hold back- crown him king of douche-baggery and then thank him for vacationing to Japan (because 3 months is no comparison to 3+ years)
Do you have a recipe that includes the beet? I'm sad to say that Paula Deen's cake recipe kind of missed the mark.
I appreciate your support on the book! GET HIM!! I'm sicking my entire entourage on him.
Okay if you google "Beet Cake" you will find lots of recipes- all pretty similar (the cake originated in the south).
Ignore all the crazy terms like "melt chocolate in a double boiler" etc- just put the chocolate on very low heat and stir constantly (usually like 6 minutes) then it won't burn the chocolate. The color will be a brown red not bright "this can't actually be natural red" red.
You can also do a substitution for all the oil with butter- which may seem worse- but if you have to pick between the two- unsalted butter is way tastier in desserts :)
I prefer the recipes which call for beets- rather than beet juice (so something like this: http://www.cooks.com/rec/view/0,176,152185-228200,00.html
Except I change out the oil for butter.
Good luck!
Weird- it posted as ED... Can you delete the first comment. That is a work account I am messing with right now.
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