This was my second attempt at a Red Velvet cake...this time sans the food coloring. I did add about 2 tablespoons of beet powered for color but that seemed to only add a pink tint. Luckily, this cake was not for a customer, but for family. I explained to my family that I am seeking a Red Velvet recipe without food coloring, since so many people object to red dye #40. This recipe tastes the best I have ever tasted... but did not come out red in the least. My family was just as pleased NOT to have the food coloring, so it was all good.
The buttercream rose was left over from another cake, so since I was a little short of time and creativity, I plunged into my drawer of flowers I have made previously... and put together this cake. It was a huge hit...and by far, my favorite tasting from cake to frosting!
Monday, April 12, 2010
Monday, April 5, 2010
I made this cake last week for a dear cousin of mine.
I used Bobby Flay's recipe from FoodNetwork.com.
The only change I made, was I did not use red food coloring, instead I used beet powder. The cake did not taste like beets what so ever. This frosting is more difficult than a basic buttercream but is well worth it.
Posted by Jennifer at 12:33 PM