Is there anything i can do to my red velvet cake i put icing on it and cut into it and its not done?!
Answers:
First; here is the recipe I use for Red velvet Cake!. It is flawless for me and tastes more than awesome! After the recipe I'll give you some suggestions to making sure your cake is cooked through next time!.
Paula’s Red Velvet Cake
Paula Dean
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Now for cake baking advise:
When you cake a cake in your oven according to the recipe, ALWAYS check it to be sure it is done!. You can check it by inserting a tooth pick into the center and pulling it out of the cake!. If it pulls out clean, no batter on it, then your cake is finished baking!. If it comes out of the cake with batter on it cook it about 10 minutes longer then check again!. Keep baking and checking until the tooth pick or knife comes out clean!.
Next:
If your cake is browned on the top and still raw in the middle you need to turn down the temperature of your oven!. It just may be out of calibration and cooking to hot!. Get a oven thermometer and go by what the thermometer says for your temperature!. Not by the numbers on the dial!. An oven thermometer costs about $5 to $8 and is available at most hardware stores and every kitchen supply store!. You can also find one at Target, Wal Mart, K Mart, any grocery store or Dept!. store with a kitchen section!.
Allow your cake to cool completely before frosting!. This does two things, it makes the cake stronger to hold up to the frosting and allows the cake to cool faster!.
Good Luck to you!.Www@FoodAQ@Com
Paula’s Red Velvet Cake
Paula Dean
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Now for cake baking advise:
When you cake a cake in your oven according to the recipe, ALWAYS check it to be sure it is done!. You can check it by inserting a tooth pick into the center and pulling it out of the cake!. If it pulls out clean, no batter on it, then your cake is finished baking!. If it comes out of the cake with batter on it cook it about 10 minutes longer then check again!. Keep baking and checking until the tooth pick or knife comes out clean!.
Next:
If your cake is browned on the top and still raw in the middle you need to turn down the temperature of your oven!. It just may be out of calibration and cooking to hot!. Get a oven thermometer and go by what the thermometer says for your temperature!. Not by the numbers on the dial!. An oven thermometer costs about $5 to $8 and is available at most hardware stores and every kitchen supply store!. You can also find one at Target, Wal Mart, K Mart, any grocery store or Dept!. store with a kitchen section!.
Allow your cake to cool completely before frosting!. This does two things, it makes the cake stronger to hold up to the frosting and allows the cake to cool faster!.
Good Luck to you!.Www@FoodAQ@Com
No, probably nothing you can do to save it since you already added icing!. I love red velvet cake, but the few times I tried to make it, it was a pain in the butt and it never turned out right, either too dry or not done enough!. I recently had a piece of fabulous red velvet cake made by a famous chef in out town and I asked him how he got the cake so perfect and if I could get his recipe!. He laughed and told me that red velvet was much too hard to make from scratch, so he used a red velvet cake mix and just made the icing from scratch!. He said it came out perfect every time and nobody ever knew the difference!. So, from now on I will do the same and use a cake mix for the cake and make the icing myself!. That's my suggestion to you for the next time you make it!. Www@FoodAQ@Com
Before you put the icing on next time stick a toothpick into it to see if it is done!.If the toothpick comes out clean it is done!.As for this cake you could try microwave for short time until it gets done!. The microwave generally cooks from the inside out!. But with the icing being denser than the cake it may heat up fast!. So do short burst at a time!.Www@FoodAQ@Com