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But I promise, it has its roots in the oldest tradition of velvet cakes and will taste like the Red Velvet of your dreams.

A little splash of oil prevents the notorious dryness often associated with traditional companion is a boiled milk frosting (aka “cooked flour” or “ermine”), but in much of the South you’ll only find cream cheese.

Refrigerate the crumb-coated cake for 30 minutes before applying the final coating of buttercream to the top and sides.

For an “ermine” finish 5 ounces white chocolate, preferably in a block or bar ½ ounce cocoa nibs Click here to see the ermine that inspired this design.

If you have found this step difficult in the past, refrigerate the cakes for 30 minutes beforehand, making them easier to handle and cut.

Assemble the cake on a platter or cake stand, topping each layer with a generous amount of buttercream.

The batter turns out just like a normal cake batter would, no graininess, etc.

Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.

For those who feel the need for cream cheese (myself included!

« Back to the Recipe Box Oct 17, 2011 · PM What a stunning and unusual cake. I want to make and eat it right now · [email protected] · 17, 2011 · PM I am not sure what happened to my comment, but anyhow this is a stunning cake as well as creative cake. my wet:dry ingredients ratio was off and the batter was almost grainy from so much brown sugar i think? i’m not sure if this is a tricky recipe (your steps are very clear so it my issues!

I have saved this recipe and have marked it with a star. ) and appreciate you trying to help-i love your recipes and photos, keep it up!

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