Comments on: red velvet cake. all natural. no red dye.

By: Jaime {sophistimom}

Jaime {sophistimom} — Wed, 15 May 2013 23:48:56 +0000

Camila—Thank you for your question. You’re not alone. Several people have trouble getting this recipe to work since it’s such a delicate balance. Can you tell me in what way the recipe isn’t working?
In the US, our butter stick have little lines to indicate the number of tablespoons, so we don’t need to melt it to measure it. A stick here is equal to 112g.

By: Camila

Camila — Wed, 15 May 2013 19:48:04 +0000

Hi!

I was going around the internet trying to look for a velvet cake recipe that didn’t have artificial colouring. That is how I found your blog. The thing is that I’m not from the U.S. but from Chile, and we do not use cups or ounzes for the recipes, but grams and mililiters. I’ve tried using your measurement method, but the recipies just don’t work (I don’t know why really)
Is there any chance you have the recipe written down in this other system? And if not, what do you mean by “two sticks of unsalted butter”? When you measure that in tbs, Is the butter melted?

Thanks !

By: Jaime {sophistimom}

Jaime {sophistimom} — Sun, 12 May 2013 00:52:02 +0000

That’s wonderful to hear, Rebecca! Thank you so much for letting us know!

By: Rebecca

Rebecca — Sat, 11 May 2013 19:07:18 +0000

Hi, Just made this in Northern France, the land of the beets and it worked great! It’s a nice deep pinky red just like in your picture. Thanks for all the chemistry work for me !

By: Jaime {sophistimom}

Jaime {sophistimom} — Wed, 08 May 2013 22:21:03 +0000

Alauna–Yes, you can. But I also have a cupcake recipe which can be found here: http://www.sophistimom.com/all-natural-red-velvet-cupcakes/

Thank you for asking, and good luck!

By: Alauna

Alauna — Wed, 08 May 2013 22:11:25 +0000

Just wondering if I can pour the batter into cupcake tins with liners to make cupcakes?

By: Fifty Shades of Red: A Guide to Red Velvet Cake | Rachel The Riveter

Fifty Shades of Red: A Guide to Red Velvet Cake | Rachel The Riveter — Tue, 30 Apr 2013 15:42:28 +0000

[...] yesterday, I did find an interesting blog article with a guide to using pureed roasted beets succesfully in a red velvet cake recipe. Even though I [...]

By: SweetP

SweetP — Wed, 24 Apr 2013 16:54:59 +0000

Comment to Jill with runny frosting…I think it is using the blade in your food processor rather than a whip atttachment. You don’t incorporate air with the blade. Hand whip with a wooden spoon.

I’m excited to try this cake! I’m planning a fire engine bithday cake for a 5-year-old and hope I can avoid the food coloring.

By: Jaime {sophistimom}

Jaime {sophistimom} — Mon, 22 Apr 2013 14:07:08 +0000

Tina—That’s a great question. I think the cacao should work just fine. That’s just a guess though. Do you have a really fine cacao? I just have the nibs and that Crio Bru stuff.

By: tina

tina — Fri, 19 Apr 2013 17:40:21 +0000

Hi. I’m going to make your cake for my boyfriend’s 30th b-day. I was wondering how using Cacao will work which is (raw and fermented)not roasted like cocoa powder. i use it in all my other recipes calling for cocoa powder and it works fine.