|... a miracle in my new kitchen ... I always have parchment paper ...|
I do have a few tried and tested cake recipes, all of which are presented in a 9 x 13 pan: carrot cake, a quick “hot water” chocolate cake, a zucchini cake, and there you have it.
Three-quarters of the time my cakes don’t even get iced. I don’t know if brownies qualifies as cake, but I can bake them in a 9 x 13 pan as well, so now you know it – I can do four cakes.
|... 2 tbsp cocoa (not Dutch) and 2 tbsp red food colouring ...|
I can remember a broiled icing my mother used to do: cream, nuts, cocoanut, brown sugar, dissolved, then spread on a cake and broiled until toasted – brickle-like.
But I haven’t thrown that together for what seems like 1000 years.
|... following the recipe step by step ... |
columns on the other side of the page now have red food dye on them
Bonnie asked me to make a cake for her friend’s birthday. Why not retry Red Velvet? I am trying to comply with her requests for help while I am here. I put in the thinking time about how to make this cake,... and then Bonnie cancelled her request. Too late for me. I had the red food colouring, I had the buttermilk, I had the cream cheese for the icing and I couldn’t be stopped, even if she no longer wanted that job done.
|... colour looks good for Xmas or Valentines Day or ... any other day|
|... cool ten minutes in pans and 2 hours on a rack ...|
Do these problems happen in every kitchen? Or just mine.
|... ask for the icing recipe AFTER you have eaten a piece ...|
|... decorate with the last of the fresh raspberries from lot #3 ...|
ever bearing means raspberries are still going strong on Nov 10th
So here you have it, Red Velvet Cake, the pictures of which are coming from a Shuswap kitchen to this blog.
Wish you were here to have a piece.