We think the best brownies have moist centers, a paper thin crackly crust, and lots of chewy edges. If you agree, you’ll love the Edge Brownie Pan – it’s the only gourmet brownie pan that adds two chewy edges to every brownie! The award-winning design also improves baking performance by circulating heat evenly to the pan’s middle, where food typically takes longer to bake. The Edge Brownie Pan has…
The 9″ loaf pan is the most common size loaf pan in baking.Cuisinart Chefs Classic bakeware probably the “best bang for the buck” bakeware line in the market. The Cuisinart Chefs Classic bakeware line is constructed of heavy-gauge aluminized steel for good heat distribution and consistent results. The rolled edges help prevent warping. The nonstick exterior and interior insures easy release of you…
Chocolate pro melting pot-. Wilton-the chocolate pro melting pot. Its easier than ever to melt large amounts of chocolate or confectionery coating! with the chocolate pro it takes only minutes! with this you will be able to mold lollipops and fancy d…
Bake fun shaped brownies, decorate, and add a stick for a unique brownie pop treat! Wilton Silicone Molds are flexible so removing your treats is easy, and are safe for freezer, oven (up to 500F/260C), microwave, and dishwasher. Stain and odor resistant. This package contains one silicone mold (13″ x 8-1/2″ x 1″) with (24) 1-1/2″ x 1-1/2″ cavities and one design. Brownie mix and sticks sold separa…
Gourmet Whip from ISI of Austria For soups, sauces, gravies, whipped creams, light desserts, and Espumas The ISI Gourmet Whip is designed specifically for the professional chef or food enthusiast Constructed of heavy duty stainless steel with brushed finish, the Gourmet Whip is an essential kitchen tool for the easy preparation of soups, light gravies and sauces, delicious desserts and toppings, a…
published Monday, February 20th, 2012 at 4:52 pm by admin
Classic Way To Make Red Velvet Cake From Scratch At Home
Red velvet cake gained its high esteem in the 1940s. There are several theories and legends connected with the origin of the red velvet cake recipe and each region has its own variation of them. Below is an old style red velvet cake recipe from scratch you can prepare in your own home. This recipe will take forty (40) minutes to prepare (thirty (30) minutes to prepare the cake and ten (10) minutes for frosting the cake) and thirty (30) minutes cooking time.
What you will need:
Two cups of all-purpose flour
One (1) cup of regular sugar
One (1) teaspoon of baking powder
One large teaspoon of cocoa powder
One (1) cup of fresh buttermilk at room temperature
1 cup of vegetable oil
Two large eggs
Two tablespoons of red food coloring
One (1) teaspoon of white distilled vinegar
1 teaspoon of vanilla extract
Three teaspoons of vegetable oil for greasing the baking pans
9-inch baking pans - three (3)
To prepare:
1. Preheat a conventional oven to 180C.
2. Separate the egg whites from the egg yolks.
3. Bring together the sugar and egg yolks and whisk well.
4. Then add the vegetable oil, buttermilk and vinegar and blend well till the sugar is totally dissolved.
5. In a bowl, take the egg whites and whisk till they get to dropping consistency.
6. Add the red food coloring to the egg whites, whisk some more and set aside.
7. Sift the flour together with the cocoa powder, baking powder and vanilla extract.
8. Add this flour mix to the vinegar-buttermilk mix and then blend well. There shouldn't be any lumps left in the mix.
9. Then add the red-colored egg whites to the batter and fold them in 'til they are well incorporated.
10. Grease the baking pans with vegetable oil and dust the insides with a little flour.
11. Pour the prepared batter evenly in the three pans.
12. Bake the cakes in the heated oven for 30 minutes. If your oven hasn't got a turntable then turn around the baking pans once about half way through cooking.
13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.
Any red velvet cake is not complete without tasty cream cheese frosting. This is what you'll need:
2 cups of cream cheese
Four (4) cups of icing sugar
One teaspoon of vanilla extract
One (1) cup of unsalted butter
To prepare:
1. Mix the cream cheese, icing sugar and butter, and beat well until fluffy.
2. Then add the vanilla extract and your frosting is ready to use.
To apply:
- Using a flat spatula, spread the frosting between the layers of the cake.
- Press the cakes gently to stick to the frosting.
- Use the remaining frosting to cover the cake on all sides.
- Let the cake cool for two (2) hours in the refrigerator prior to serving.
About the Author:
Anu is a keen baker whose eastern influence enables her to create the most superb cake recipes.
Anu's impressive creations can be found on Cake Recipe Secrets.
This week you'll be able to find Anu's 3 Layer Red Velvet Cake recipe from scratch together with links to her other memorable cake treats.
Old fashioned cream canoes and traditional French eclairs are simple to make with Norpro’s Cream Canoe Pan. Featuring durable heavy gauge construction, the pan has 8 elongated cups that are the perfect shape for baking eclairs or cream filled sponge cakes – homemade Twinkies, anyone? The pan’s nonstick coating provides easy release for all your creations, no scraping required. A bonus 9-piece deco…
