Thursday, January 7, 2010

What I Learned from Red Velvet Cake

For my sister-in-law's birthday on Tuesday I made red velvet cake. I had never made it before and I learned several things. Here they are:

1. It takes TWO ounces of red food coloring to make red velvet cake. That is two bottles of red food coloring, and not the bottles you get in the four pack of food coloring either. Two index finger height bottles.
2. Be prepared for your kitchen to look like somebody had their caroited artery opened up in your mixing bowl. It was AWESOME! (but I like that kind of thing). It actually reminded me of a scene from Sweeny Todd.
3. You can make buttermilk from 1tablespoon of white vinegar or lemon juice and almost 1 cup of milk. I never have to buy buttermilk again only to have it go bad before I use it all (or go more bad than it already is).
4. Never wash your red velvet cake dishes in the dishwater first because the water will look like someone's caroited artery was emptied into the sink. It just looks wierd as you try to wash the rest of your dishes.
5. For only this recipe, the cooking time on the recipe was exactly right and I was dumb and overcooked it. I think this is the only time I have cooked something for the exact amount of time and had that be correct.
6. Red velvet cake does not have to have cream cheese icing. As a matter of fact, some of the "authentic" recipes say that cream cheese icing is wrong. It is supposed to have a cooked milk icing that sounds really good but that I didn't use.
7. Neither Better Homes and Garden cookbook nor The Joy of Cooking had a recipe for red velvet cake. I had to go to Google. I think this is the first time I have looked for a cake recipe and not found it in my cookbooks. I was sad.
8. Most importantly, I really like Red Velvet Cake. It looks like the cake is bleeding and it has a good flavor and is very moist. Sweet!!