Since the holidays at the end of 2011, I've had an issue of Cuisine at Home that was taunting me with a delicious-looking red velvet cake recipe. Over the weekend, I had a chance to try it out.
Some findings:
1) It's too tall for any of my cake carriers/containers. I had to cover it using an upside-down brining container.
2) I'd like the cake layers to have a bit more punch, a bit more flavor.
3) This frosting from Paula Deen does not work for me, at all. There's too much of something in its flavor and consistency, so that's almost lard-ish. I have better cream cheese frosting recipes that I'll reach for next time.
"Red Velvet Cake," from Cuisine at Home, Issue 90, December 2011, p. 48-51.
Paula Deen's Cream Cheese Frosting, found online at foodnetwork.com.
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