Comments on: Red Velvet Cake with Fluffy White Frosting

By: Jaclyn Schultz

Jaclyn Schultz — Wed, 10 Feb 2010 01:54:16 +0000

you are awesome. i just discovered your blog and am in love with it! the photographs are divine and the recipes make my heart skip beats. i am literally in love with all of it. plus your posts are hilarious! great blog… i am an official follower and i added you to my blog roll.
p.s. red velvet… yum, just made some cuppies the other day in all their red and cream cheese glory.

By: PastryPrincess

PastryPrincess — Thu, 04 Feb 2010 14:35:26 +0000

thanks to you, queen of all things red velvet, and our shared love for the hummingbird bakery cookbook, i made red verlvet cake for the very first time last weekend. a celebration cake was in order and it was gooood! =) i changed up the frosting a bit though and didnt have quite enough red food colouring… guess thats a good thing though because i have to slowly accustom people to so much red brightness! ;o)

By: nicole h

nicole h — Fri, 15 Jan 2010 09:09:51 +0000

hi joy,
my red velvet cakes are in the oven as we speak and while waiting for the beautiful cakes to be done i began to read your following post noting that you grabbed this recipe from the Hummingbird Bakery Cookbook. what is your personal opinion about all of the recipes in the book and have they all turned out successful for you? i went to amazon and some of the reviews are not that convincing for me to purchase the cookbook.

By: Lindsey

Lindsey — Thu, 07 Jan 2010 16:21:52 +0000

Hi Joy! Your blog has turned me on to some incredibly delicious things since I started reading it. My coworkers love everything I bring in, so thank you!

I have a question about this recipe. I’d like to make it in a 13×9 pan, doubling the recipe to make two layers. Do you think I would need to adjust the baking temperature or just the baking time?

Also, I was thinking of trying to make it more pink than red (it’s going to be a baby shower cake). Would I just minimize the food coloring amount, or should I lower the water amount proportionally?

Thanks!

By: Jennifer

Jennifer — Mon, 04 Jan 2010 03:13:53 +0000

The cake was amazing. However the 7 min. frosting gave my husband and I both the runs the second day we ate it…such a bummer because we LOVED the cake.

By: Tracey

Tracey — Tue, 27 Oct 2009 02:37:10 +0000

I just made this cake (without the dye) and it was delicious! It was definitely one of the best cakes I have ever had. The toasted coconut made it look so beautiful!

By: Angie

Angie — Sun, 25 Oct 2009 01:08:41 +0000

I used this recipe to make my son a red velvet Elmo cake. It is the most delicious cake ever! I haven’t had one this good in years, loved it, and my son did too! You can see the pic on my home page, its only my second theme cake, and I am still learning from great bakers like you! Thanks again!

By: Em

Em — Fri, 23 Oct 2009 17:47:03 +0000

I stuck my teenage diaries on the fire one night. I like your list though. My lists weren’t quite as good as yours, but probably equally angst-filled!
Cake looks super.

By: Matt

Matt — Thu, 22 Oct 2009 21:55:11 +0000

Hi, Between this and the Carrot Cake Pancakes, I am Beginning to think you should be regulated!! Yum!

By: Basia

Basia — Fri, 02 Oct 2009 19:41:08 +0000

Hello from the UK!
Your blog gives a real taste of America. The way of cooking is definitely different to ours. I’ve never ever seen cake with red food colouring added like this. And the frosting is completely new to me too.
I’m looking forward to trying some of these recipes…