I’ll start this post by telling you a little embarrassing baking secret (I sure have a lot of those, don’t I): up until a few years ago, I always thought Red Velvet was the flavor of the Red Velvet cake. I never knew it was just chocolate cake dyed with red food coloring. Don’t laugh… too hard. When you grow up in a world where everything has a different name and you aren’t taught the in’s and out’s of baking… things can get confusing. I guess I was just enamored with the beautiful red cake to notice that it was just red chocolate cake.
Well, my cake isn’t very red. It’s more of a burnt reddish color. Mental note for next time: add more red food coloring!! I also had to improvise on some ingredients due to lack thereof. Read on:
“red wine vineagar… red wine vinegar?! Who buys this crap?!?!” *mumbles in futility*
*sniffs buttercream* “BLEGH! How long has that been…” *checks expiration date, gasps, chucks buttercream*
SO, I subbed equal amount of sour cream for the buttercream and just left out the red wine vinegar. I had regular white vinegar but something told me that it wouldn’t do as a substitute. I pressed on, praying to the baking gods for an edible cake-like substance.
I didn’t have an occasion to bake a cake or a million cupcakes (according to other bakers, this recipe yielded a LOT of dough) so I made 1/3 of the recipe and still ended up with 31 mini cuppies. And OH BOY were they adorable!! I tried one two and they tasted like a moist chocolate cake… with an oddly not-quite-red-not-quite-brown tint to it. I sent them off to work with the fiance and they were gone before lunchtime… which is how I happen to measure my baking success🙂
A big thank you to Rosy of Rosy Lips and Lavender for choosing this recipe, as it was the first time I’ve made red velvet cake from scratch! Check out her blog for the recipe and the other bakers to see how they made out with this recipe.
And please, save me from my embarrassment and tell me something embarrassing in YOUR baking life.🙂