Check out the horizontal video on our channel about the red velvet cake. We explained which natural ingredient we used instead of red coloring ) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Dr6R9vScakI.html
Omg you’ve just got a new subscriber in me after 30 seconds of that red velvet cake vid! It’s my FAVORITE cake ever and I haven’t eaten it in a few years because my family went completely dye free with my middle child’s severe ADHD diagnosis! This is so exciting!!❤
Use beetroot purée or beetroot juice. Doesn’t alter the flavour but natural and healthy. Edit - a few below comments have said it does alter the flavour. I don’t notice it, but perhaps am just used to it. Either way, beetroot in cake does go well. Also, some have suggested beetroot powder too which I’ll give a try. Thank you!
I also hate when folks act like it's traditionally a chocolate cake, when tradition calls for so little cocoa powder. Nowadays, folks add way more cocoa. But that's not my jam 😐
My grandma was born in the late 1930s and this is her favorite cake. Her family was poor, and this cake is like a chocolate cake, but you can use less chocolate, so it was more affordable. She doesn't care about the red food coloring, which is classic for her generation. She is still alive and almost 90.
I once did a research essay on red velvet cake-all of this is really accurate!! But because this is knowledge I never get to use, I want to add a bit; The “velvet” descriptor comes from how cakes before the Victorian era were made with unrefined flour, and were therefore rough and lumpy. Most cakes made with the newer, more processed ingredients of the Victorian era were called velvet, and red velvet sticks because it is essentially an evolution of Red Devil’s food cake, a rougher, older cake, which was a variant on the traditional devil’s food cake in that it contained buttermilk and so was red. Red Devil’s food cake evolved into one of the newer, “velvet” cakes and eventually had its natural red hue strengthened with food coloring. The first recorded instance of red food coloring being added to one of these cakes is in 1960, as one Mrs. Cragle published in the Denton-Record Chronicle of Texas. This recipe spread all over the country in the summer of 1960, and remained as kind of an underground hit until steel magnolias and other events which heightened it’s popularity in the 80’s, and into the 2000s and present day.
I’ll comment down here so anytime someone likes it I’ll be reminded about this magnificent fact ❤ One of the best food history tidbits I’ve ever read, thank you for sharing!
I remember in the 80s, when as a kid, visiting my mom and grandmother in Lubbock TX, going to.... Macy's I think. The upstairs dining room and having red velvet cake for the first time. I was told it was from the original recipe, but no idea if that's true. But it's why I still think of it as my favorite type of cake.
finally someone who acknowledges that it DOES add taste 😭 its such a nice subtle sweet earthy flavor but everytime i see people talk abt it they always say it "doesnt alter the flavor" when it reality it makes it taste even better!
@@sarkaztik3228: Test it before you write-off this usage as a waste of time. Molasses tastes horrible by itself, but greatly improves various things that it's added to. Many foods that we consider horrible are actually just over-used. Do beware that pickled beets probably won't be a good match though.
@@KevinRAAMAAAGEthe name means nothing. It’s ultimately the same thing as what nature uses for pigments, just without having to use an ingredient as an intermediary.
My brother made red velvet cupcakes colored with beet juice. And honestly, the subtle earthy flavor just made it better. To this day I think that a proper red velvet should have at least a touch of that in there.
I'm a Southerner and I've never had it, and nobody ever said it was a southern thing to like red velvety cake. I'm from Florida. We just like to fish and fuck with gators.
Red velvet cake is one of my dad’s favorite kinds of cake, and it’s also one of my favorites too. So much so that I requested a green velvet cake for my 20th birthday. (Green is my favorite color).
I LOVE red velvet but the food dye/color isnt what matters... its the TASTE! And good cream cheese frosting... Edit: to be clear because apparently it isn't to some: I'm saying it'd still taste fantastic without food coloring, the taste of the cake itself is whats important. I don't understand how any of you are gathering the exact opposite of what I meant???
There’s so many veggies and fruit out there that can color it. Just really gotta take the time to find one that works best for whatever you want to color. Besides, our ancestors used different vegetation to make dyes anyway
We give up! 😁 In December, almost every third person started asking if we have red velvet in our assortment. 🙌🏻 Starting from December 5th, we introduced a new seasonal filling - Red Velvet 'Mulled wine' - completely natural, without artificial colorings. We're preparing a new video for you where we'll explain how we made it and show the assembly of the cake. 🥰
@@drummerlovesbookworm9738- a newbie question I realize but please explain to me what is an “ermine frosting” as opposed to the “cream cheese” frosting?
@@doracotterell2863 You can google the recipe. It begins with a form of white sauce (but no fat) and then beat the sugar and butter into it. It’s so delicious and compliments the cake to perfection. That is how the Waldorf Astoria made it.
I first tried in here in South FL in the mid 1990’s and wow, I couldn’t believe how delicious it was!! I had it at a buffet and I was hooked…I’m originally from Jersey and had no idea this existed for 30 years 😂
@@stephaniepapaleo9001 I’m from Kentucky and I had no idea it wasn’t popular in all of America. Here people make it for church functions, Christmas, thanksgiving, birthdays, Easter, etc.. It’s super common. I haven’t had it in a while but I’m glad I saw this video, honestly never thought about all the red dye I’ve been eating in that stuff. There’s gotta be a better way.
It should also be noted that a red-brown color was historically called “red”. That would explain why this name made sense in the 19th century context even though we wouldn’t consider the historical cake to be red by today’s standards.
it wasn’t a wedding cake - it was a groomsmen’s cake, featured in the film . A southern tradition, that originated in Victorian England, at a time when weddings typically had three cakes - one served to the guests, one for the groomsmen, and another for the bridesmaids
Love red velvet the main issue I have with it is not a lot of people know how to make it correctly. A lot of time's it's super dry and just ruins it. But when done right it taste amazing.
My Meemee grew up in Alabama back in the days of oke room school houses, and according to the recipe card in her box she used beets to make a natural food coloring. That cake was always heavenly. Something about all natural ingredients just hits the spot
@@greengreen5421 Beets taste like dirt to me. I use them sometimes in my smoothies and found that adding cucumber and/or spinach cuts out the beet flavor, thank goodness. 😂
@@GhostCandy0101my name is also Myranda (unusual spelling of course) and I’ve heard people pronounce weird ways because of the spelling but that one was definitely a first 😂
Oh my goodness, congrats on 1M on IG! 🎉🎊🥳 1000%, your feelings are valid. From one haitian seester to another, I'm proud of you. Don't be so hard on yourself. Glad you're getting the love you deserve!
@jean-francoisdaignault9612 agreed! Sugarologie did a frosting comparison and Ermine did so well for heat tolerance (hello, Southern, lol) and structure and flavor. Seemed to surprise her!
@@melindawedgewood6462 Very interesting. All I know is that particular cake (I think the mellow cocoa flavor) is a perfect pairing with the Ermine frosting. Heaven! and worthy of The Waldorf Astoria. It kills me how everyone has been duped by the cream cheese frosting! That tang is off-putting. Cream cheese frosting goes well with carrot cake, though.
When I do mine, I use a little more Dutch processed cocoa powder (1:4 cup) than most people, and I also replace some of the buttermilk with some espresso in addition to adding just a touch more oil, especially if I use the white rice flour. The cake is significantly a bit darker than that of most people’s, which causes me to use a lot more food coloring to give the cake a red color albeit is not as bright as I wish to be. I also opt to make a whipped cream frosting opposed to using cream cheese because I am not a huge fan of the cream cheese, and I love how much cakes turn out.
BLESS YOU! I've never been able to have red velvet cake because I'm sensitive to the coloring, and on top of that can taste it and frankly it tastes awful. I've longed for a coloring free red velvet cake. ❤
To be fair, studies show that red 40 might cause a slight energy boost for select individuals but otherwise it’s inert and just passes through with no issues for the typical person
Red food coloring is only toxic if you eat about a bowl of pure dye multiple days in a row. Thats the amount those rats were given in that one study. Food dyes are safe.
@@nataleedibos3635 The dose makes the poison. Even water is lethal in large enough quantities. Your body needs nutrients in a proper balance, and is designed to filter out many different toxins in limited quantities. Some things we have a much larger range of tolerance for, and there are certain substances that can kill or do harm in relatively small doses, so research is necessary to determine safe limits, but it's hard to ethically research the safe limits and long term consequences of food and food additives and even scientists have been known to make mistakes or even lie sometimes which muddies the waters.
@@nataleedibos3635I don't even want to explain how silly that sentence is. _Everything_ can be toxic in high concentrations. _Water_ can kill you if you drink too much of it.
I would have just called it brown velvet or dye free velvet. It looks just as appetizing without the color to me. I don't expect my food to be vibrantly colored.
Red food colour is made from crashed insects from South America called the Cochineal ...so it is very natural...I do not think she has all the facts straight
Right? And since when were people against eating stuff like that? Snails and frogs are considered gourmet. People eat crickets. Crabs, Lobster, and shrimp are like the cockroaches of the sea, consuming waste and stuff. Like??? Just eat it youre fine 😂
@@amyheart5567Cochineal insects are completely safe and healthy (unless you have an allergy obviously) A lot of cosmetics, pastries and yogurts are dyed using Cochineal insects. Perhaps you should have done a Google search before trying to suggest they are not "healthy"
@@oldankh i may be tripping but I think the issue is regarding Red dye 40 since they did specify red dye in particular, and as of recent that dye has been shown to be causing a health issues like migraines, hyperactivity or hives and as a result lately in other countries they’ve started to mark the dye with warning label’s. This is just my speculation on why she claimed not to though, could be that she also simply just wanted to make a more all natural cake
Yeah I agree. I have a friend who is severely allergic to red 40. She has been hospitalized by it several times because red is so easily found in nature that it’s hard to tell what has it in there sometimes without having labels available on everything. Scary stuff.
Not many people make a good tasting red velvet cake which made me believe that I didn’t like it but when my best friends aunt made the original from scratch, I enjoyed it.
I have ALWAYS loved chocolate AND cake, I am a sweet tooth. But chocolate cake and chocolate ice cream for me are just meh-awful. But red velvet cake, it is my favourite. Tbf my mum made cocoa cupcakes when i was young and they were lovely but its just too heavy or dry or bitter or idk it just nearly always flops for me, but red velvet reigns supreme
See though there is an difference in taste and it makes me go crazy in how people saying that it tastes better because the red food coloring is making taste different. Like no they have different ingredients and it's not even the same cocoa used in red velvet and chocolate.
Beets, or maybe pomegranate, those things make a red so vibrant it could blind a man, but beet can come powdered so it doesn't affect the liquid ratio, and the earthy flavor is surprisingly easy to cover up. Also, I remember hearing vinegar was used to bring out a more reddish color in velvet cake, though it has been a while.
