First time making a red velvet cake, a flour roux, a 4 layer cake, and that kind of frosting. I set the oven timer at 20 minutes and the toothpick came out very wet. I gave it another 5 and it came out totally dry. Next time; 22 minutes in oven will probably be enough. The batter looked red all across, but when it came out of the pans, the bottom part was brownish. I read multiple reviews after the facts, next time I'll put 1 once of food colouring only, and in the buttermilk as suggested.
The frosting was very difficult to get to a nice texture. I doubled the recipe because I had four layers to frost. I left the butter out at room temperature at least 2 hours before creaming it with the sugar. I let the kitchen aid run for at least 5 minutes at high speed. Then I poured the flour roux mix, which I had put in the fridge at some people's recommendation. I mixed it very well, for at least 5 minutes at high speed. The texture looked great.
I had frozen the cake layers. I had just enough frosting to cover everything, but it was difficult to spread and it seemed too granulated. I ran across 2 small lumps of butter that hadn't mixed probably, I removed those. All-in-all, the cake was very good, everyone enjoyed it. I'm looking forward making another with the new found knowledge I now have!
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First time making a red velvet cake, a flour roux, a 4 layer cake, and that kind of frosting....