Vash the Stampede
I wanna fly high....
Nothing beats a good southern delight like a Punch Bowl Cake.
Favorite Desserts?
- Thread starter toranoko
- Start date
Nothing beats a good southern delight like a Punch Bowl Cake.
S
scikaiju
Guest
I'd have to say either strawberry or butter pecan ice cream. Well that and this chocolate tort my Grandmother used to make when she was still around
Mr. Underachiever
Is not impressed right now...
I've never been a fan of sweet potatoes, but I LOVE sweet potato pie.
Also, German chocolate cake. :anime:
Also, German chocolate cake. :anime:
Lynxara
Nice post!!
Red velvet cake is a moist cake that has a deep red color. The flavor comes from a blend of cocoa, vanilla, and a bit more butter than you put into most cakes.
The result is less rich than pure chocolate or even devil's food cake, but much more flavorful than white or yellow cake. I consider cream cheese the definitive red velvet cake icing, but pretty much any white icing is traditional. Some people prefer vanilla or buttercream.
The red color in most modern cakes comes from red food coloring, though some recipes use weird stuff like beet juice. In old cakes, it came from the cocoa powder-- cheap methods of making cocoa powder back in the 1800s tended to turn the cocoa powder red, which turned the cake red.
Making a good red velvet cake from scratch can be challenging since you won't get the dramatic red color without ruining the cake if you use too much cocoa (and too little makes it bland).
If you want to try red velvet cake sometime, a good local bakery may have it. There's also some entirely acceptable box mixes for it at supermarkets.
Be wary of red velvet cakes from supermarket bakeries, though-- sometimes you'll just get devil's food cake with so much red dye pumped into it that it takes on this nasty, bitter chemical taste.
The result is less rich than pure chocolate or even devil's food cake, but much more flavorful than white or yellow cake. I consider cream cheese the definitive red velvet cake icing, but pretty much any white icing is traditional. Some people prefer vanilla or buttercream.
The red color in most modern cakes comes from red food coloring, though some recipes use weird stuff like beet juice. In old cakes, it came from the cocoa powder-- cheap methods of making cocoa powder back in the 1800s tended to turn the cocoa powder red, which turned the cake red.
Making a good red velvet cake from scratch can be challenging since you won't get the dramatic red color without ruining the cake if you use too much cocoa (and too little makes it bland).
If you want to try red velvet cake sometime, a good local bakery may have it. There's also some entirely acceptable box mixes for it at supermarkets.
Be wary of red velvet cakes from supermarket bakeries, though-- sometimes you'll just get devil's food cake with so much red dye pumped into it that it takes on this nasty, bitter chemical taste.
Lynxara
Nice post!!
Red velvet is most common in the American South, where it can be considered a sort of regional specialty (like, say, fried green tomatoes). It gets harder to find in other parts of the US and is apparently a rarity in Canada. In other regions of the world I really don't know if you could find it at all.
XenonVincent777
School Days
One of my fav desserts would have to be cheesecake with any kind of topping. cherry, strawberry , blueberry etc etc
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