Red velvet cake.
Conquering cake making has become my quest in life.
It started several months ago, when I was in Charleston, SC, and had RVC for dessert at a luncheon I attended.
I came home and bought a Duncan Hines box mix and baked away. Result: Good.
But I wanted to make this cake all by myself. On my own. From a recipe. No box mixes.
Several weeks ago, my friend, Dr Lala was in town, and we conjured up a RVC from scratch using a recipe from the Food Network. In a word: Crapola.
Okay, I can't blame the recipe entirely. I think the flour I had was old and I used canola oil instead of vegetable and I beat the batter too long. The result was a cake with the consistency of corn bread and a flavor that tasted like, well, old flour. Went straight from the cake plate into the trash. Twas sad, really.
About a week after that debacle, I found a RVC recipe on the Washington Post. Seems RVC is "The Thing" this year for the wedding set. Who knew? This recipe featured butter, more cocoa powder, more cinnamon, more red dye, and buttermilk.
I carefully followed every direction right down to the last period. The result: Passable.
I managed to make a cake that is a robust, ruby red. The crumb is a little bigger than I'd care for and I have a few air pockets in the cake. The flavor is subtly cinnamon, with an undertone of chocolate. I made a buttercream frosting to go on it, but may not have used enough confectioner's sugar. (Not to mention, the brand we can get out here is NOT C&H and there is a difference, believe me. Domino is plechy. But you gotta work with what ya got.)
All in all, I think it turned out all right. I want to learn more about cake making and I need to learn how to make a cake that has more heft and a smaller crumb.
I took pictures, but you'll have to wait until they're developed to be able to see them.... Digital camera is on the blink. The picture above is not mine. I found it on Google Images.