Pro - Does anyone else's nest boxes get soaked in rain?

[Charlottechicken]

I found ***this*** recipe in a works magazine and thought it looked rather good. However, I'm a bit at some of the ingredients, and the one comment left doesn't instill any confidence to try it!

 

Has anyone ever made it?

 

Note, there are variations on the icing/topping but this recipe is the same as the one I now have, right down to the method (hopefully no plagiarism on behalf of a government publication!)

[Space Chick]

You could give it a try, nothing ventured, nothing gained

 

Of course if you do, make sure to report back to us Omleteers

[Lesley]

2 oz red colouring!

 

We'll need photos

[Patricia W]

This recipe is another variation. It's an old American recipe apparently related to Wacky Cake.

 

Ingredients

 

250g butter, softened

 

600g caster sugar

 

6 eggs

 

2 tablespoons red food colouring

 

3 tablespoons best quality cocoa powder

 

375g plain flour

 

250ml buttermilk

 

1 teaspoon vanilla extract

 

1/2 teaspoon salt

 

1 teaspoon bicarbonate of soda

 

1 tablespoon vinegar

 

Icing

 

2 (200g) tubs cream cheese

 

350g white chocolate

 

250g butter, softened

 

Preparation method

1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.

2. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.

3. Add flour alternately with buttermilk. Add vanilla and salt.

4. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix.

5. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.

6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

[Alis girls]

I wanted a piccie - I like to see what its s'spose to look like

[Snowy]

Thats a heck of a lot of sugar! I agree, that comment doesn't inspire much confidence to try it, does it?

[Seagazer]

I think they used a red velvet cake it was in a film made in the shape of a strange animal, it was made by a wierd aunt, can't remember if its Steel Magnolias or something like that. They cut into it and it was all red

[Milly]

The Hummingbird Bakery cook book has a recipe for Red Velvet cupcakes, using 40 ml of red colouring. I bought the colouring then chickened out for ages as it was most of the bottle and I was a bit concerned about using so much colouring. In the end I thought I would try it. As you also use cocoa powder it doesn't come out bright red, more a rich dark red. I think I would say it was ok, but I haven't felt an urge to make it again. I prefer natural colours, I think!

 

Milly

[Couperwife]

if you want a giggle, do a search for Red velvet cake in google, but it must be Google images

 

OH MY WORD

 

it looks like it would be quite a home in a good vampire movie

 

red velvet cake

 

wow - but dont think ill be making this - unless its halloween

 

cathy

x

[Christian]

I think they used a red velvet cake it was in a film made in the shape of a strange animal, it was made by a wierd aunt, can't remember if its Steel Magnolias or something like that. They cut into it and it was all red

 

It was Steel Magnolias - they called it a bleedin' Armadillo cake!

[Alis girls]

Looks very er red! I remember doing blue and green cakes for vaious thing for school but i agree natural is best

[Tara.F]

I make red cake (my kids are weird ) by using my standard recipe

for every egg add 2 ounces each of sugar, marge and flower...then one cap of vanilla essence.

and then I just grate in some cooked (not pickled) beetroot.

 

You can't taste the beetroot at all and it keeps the cake moist (think carrot cake).

Beetroot is also a lovely addition to any chocolate cake, giving a rich dark colour and texture.

 

Sounds odd I know...but far nicer than food colouring!

[bluekarin]

I think they used a red velvet cake it was in a film made in the shape of a strange animal, it was made by a wierd aunt, can't remember if its Steel Magnolias or something like that. They cut into it and it was all red

 

It was Steel Magnolias - they called it a bleedin' Armadillo cake!

 

I remember that bit. Love the film. The armadillo cake was the grooms cake made by Shirley Maclains character Ouiser "I'm not crazy, I've just been in a very bad mood 40 years! " Beaudreaux Now I'm going to have to watch it again. Get the tissues ready

[Snowy]

I make red cake (my kids are weird ) by using my standard recipe

for every egg add 2 ounces each of sugar, marge and flower...then one cap of vanilla essence.

and then I just grate in some cooked (not pickled) beetroot.

 

You can't taste the beetroot at all and it keeps the cake moist (think carrot cake).

Beetroot is also a lovely addition to any chocolate cake, giving a rich dark colour and texture.

 

Sounds odd I know...but far nicer than food colouring!

thanks for that Tara! i'd heard of one with beetroot and had planned on searching for it, you've saved me the hunt

[chickencam]

Beetroot works well in cakes, because it is so sweet.

[Charlottechicken]

Well, I've just made this and as a bottle of food colouring is only 38ml and not the 50ml required, my cake is more of a dusky pink than a red

 

However, despite the fact it hasn't yet cooled it does taste OK, very moist, probably due to the buttermilk rather than equal amounts of fat etc. Even the uncooked mix tasted fine, if a little fizzy

 

I'll make up the topping soon and take a pic.

[sunshinesupernova]

I normally make cakes every Saturday morning to take into work. My littleun really has been poorly today and is currently with daddy on the sofa - he keeps fading in and out of sleep and doesn't want to be on his own......

 

I decided it woud be better to make cake tonight and just ice in the morning rather than do it all in a mad rush as normal. I've got a funny feeling Oliver and I might not make work tomorrow and will have to go to the drop-in doctors clinic.

 

I've been meaning to have a go at red velvet for a while - so perfect excuse.

 

I've just taken them out the oven - and they're SHOCKING to say the least !

[Charlottechicken]

I've been meaning to have a go at red velvet for a while - so perfect excuse.

 

I've just taken them out the oven - and they're SHOCKING to say the least !

 

I'm jealous then, mine are brownish If I ever make this cake again I will not bother with the colouring, complete waste of money. I may try the beetroot suggestion though The texture is lovely, I've just had a slice, but I can't say the cocoa adds much to the flavour, it's neither here nor there. I'll leave the cocoa out if I do it again and just have it as a plain vanilla, much more to my taste, maybe with buttercream too and raspberries on top, it would make a nice summer gateau.

 

I only used half of the topping on the cake too, so am really annoyed at the waste, although that could be my fault. I added the heated mixture to the whipped up butter and it went really runny, had to stick it in the fridge and then add icing sugar to thicken it up