Archive for the Rose Red Velvet Cake (page 83) Category

Rose 10 Red Velvet Cake (page 83) – sweetheart take for tsunami marie

Posted in Rose Red Velvet Cake (page 83) on March 18, 2010 by myyellowkitchen

this is my plate for ROSE’S heavenly CAKES:  Rose Red Velvet Cake (page 83), on ceramic heart shaped tart pans.

the little red velvet cakes were made a month ago and stored in frozen vacuum.  pls pay good attention to how i thaw these straight from the freezer.  on a 12-inch cake box lined with anti-slip mats, i place 3 heart tart pans, 1 larger oval baker with a 4th heart tart pan, and in between an additional little cake kept with its plastic wrapper.  each heart tart pan was for one dinner guest, the oval baker plus the additional little cake went to the restaurant staff.  did i put everyone on a diet?  each little cake is not quite 2-inches!

to thaw the cakes, the box was wrapped with 2 layers of plastic wrap and kept in my 46oF fridge overnight.

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Rose 09 Red Velvet Cake (page 83) – financier take

Posted in Rose Red Velvet Cake (page 83) on March 13, 2010 by myyellowkitchen

financier silicone pans are in heavy use!  here is ROSE’S heavenly CAKES:  Rose Red Velvet Cake (page 83), financier take!


done with beet juice instead of artificial red food coloring, frosting topped with a whole mac.

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Rose 08 Red Velvet Cake (page 83) – reconfigured

Posted in Rose Red Velvet Cake (page 83) on February 22, 2010 by myyellowkitchen

this is my take for ROSE’S heavenly CAKES:  Rose Red Velvet Cake (page 83), reconfigured!


with a serrated knife cut the heart shaped cake into 2″ diamond square pieces.  frost each piece with a medium size open star piping tip, drawing a miniature heart.  top each piece with one unsalted/roasted whole mac.  to prevent the pieces to fall out during transportation, place a long strip of plastic around the cake secured with a small piece of scotch tape;  acetate works, or a cut section of a large disposable piping bag as i did.

note that this is the beet juice variation and the resulting color was pale pink (see previous postings).  the bright red was achieve by brushing red food coloring diluted in water or in vodka (vodka is preferred as it will evaporate thus not making the cake excessively soggy).  people loved the fact that the pretty red cake had a marble pink center.  all was eaten.

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Rose 07 Red Velvet Cake (page 83) – the egg yolk after take

Posted in Rose Red Velvet Cake (page 83) on February 19, 2010 by myyellowkitchen

do you know red velvet cake uses only egg whites?  don’t trash the egg yolks after making ROSE’S heavenly CAKES:  Rose Red Velvet Cake (page 83).  stir in 10% by weight of sugar and freeze for near a year!  when you use these yolks, subtract the amount of sugar that comes from the frozen yolks.

you don’t need to wait until you have a lot of yolks.  i like to start with a medium sized plastic container, freeze, and keep adding more yolks/sugar until the container is full.  indeed, the newly added yolks will freeze super fast, since touching the previously frozen ones.  when the container is full, i pop the block of frozen yolks out by squeezing the plastic container, vacuum pack it, and now you have your plastic container free for other uses or to start a new batch of 10% sugared frozen yolks!

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Rose 06 Red Velvet Cake (page 83) – the rose red velvet take

Posted in Rose Red Velvet Cake (page 83) on February 18, 2010 by myyellowkitchen

here is my take on ROSE’S heavenly CAKES:  Rose Red Velvet Cake (page 83).  i love the presence of mac nuts on my red velvet:  whole mac nuts to garnish the frosting and mac nut oil instead of safflower oil in the cake.  my heart within a heart.  enjoy:


if you have been reading my red velvet thread, this is a cake done with the beet juice variation.  the cake turned pale pink, thus i brushed it with red food coloring.  the outside is red, and the inside is marble!  i don’t recommend you go thru this trouble, instead, bake the cake with red food coloring as the first option on the recipe.

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Rose 05 Red Velvet Cake (page 83) – the dreamy dreamy white chocolate frosting.

Posted in Dreamy Creamy White Chocolate Frosting (page 301), Dreamy Creamy White Chocolate Frosting (page 85), Rose Red Velvet Cake (page 83) on February 17, 2010 by myyellowkitchen

this is cream cheese frosting elevated for the kings, recipe at ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83).  this frosting makes beautiful rosettes, specially when using a polycarbonate piping tip.

my method is a little different since i prefer to use a blender instead of a food processor.  be aware that my blender is 800 rpm.  here are the progress photos:  using the microwave to melt white chocolate together with butter, pausing frequently to stir until the glass bowl feels cool to the touch (the melting takes place while hand stirring and not while microwaving), using my infrared thermometer to check temperature, blending at 800 rpm, checking temperature, adding the rest of ingredients.

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Rose 04 Red Velvet Cake (page 83) – literally rose velvet

Posted in Rose Red Velvet Cake (page 83) on February 16, 2010 by myyellowkitchen

i used the beet juice variation for ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83), and the results were pink, literally.  i think i didn’t concentrate the beet juice sufficiently or should have used much more.  if you close your eyes, the taste of this pink cake was just fine and true red velvet cake.  the Dreamy Creamy White Chocolate Frosting turned very very well.

here are the progress photos:  checking correct butter temperature, weighing egg whites, adding beet juice, preparing pans, using beater blade (note, there is a tiny pocket of unmixed flour on the axel of the beater blade which i don’t think is a crime considering you absolutely don’t need to scrape the mixer bowl), filling piping bag, filling cake pan with piping bag, weighing 40 grams per cakelet, then unmolding.  the cake structure is velvety.  for one of my takes, i brushed the cake with red food coloring.

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Rose 03 Red Velvet Cake (page 83) – perfect heart

Posted in Rose Red Velvet Cake (page 83) on February 15, 2010 by myyellowkitchen

many of you have asked which one of my dozen or so many-heart-pans is the one shown on ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83).  here it is.  and love the fact that rose’s silicone cake strip fits PERFECTLY.

tomorrow, the actual cake and the side take.

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Rose 02 Red Velvet Cake (page 83) – beated beets

Posted in Rose Red Velvet Cake (page 83) on December 9, 2009 by myyellowkitchen

you must be wondering why i am struggling to make small daily postings with piece meal information.  would you rather wait 3 to 6 months and read one big posting instead?  or wait 3 to 6 years and read one big book from me?  that is how long i dedicate each cake, take that!

follow the instructions at the end of the recipe on ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83), to learn how to make red food coloring from beets.  i used large beets, so i baked the full 1 hour 15 minutes.  be sure your oven isn’t hotter than indicated on your recipe, otherwise you risk making a fried beet!  i let the beets cools completely prior to opening the foil envelope, this can take over 2 hours, the extra sweating makes more juice.  also, you can repeat the process 2 or 3 times for more harvesting of the red juice.  i did this over a period of 2 days, too tired to bake the cake, so now the red sits in a 1/2 pint canning jar, vacuumed,  frozen.

3 large beets produce 1/4 cup of food coloring (76 grams), is it worth it?  if not, beat it!

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Rose 01 Red Velvet Cake (page 83) – beet my cake

Posted in Rose Red Velvet Cake (page 83) on December 7, 2009 by myyellowkitchen

went to the farmers market yesterday, looking for my cow girl and butter, and i got beet instead!  the gorgeous leaves made it to my brown rice lunch today while the beets will be juiced for ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83).

i don’t have a problem with using a full bottle of artificial red food coloring, in fact, i believe its chemical taste works magic with the total flavor profile for red velvet cake.  i also like the fact that Rose’s recipe is very red in color.  like i have said:  if you go for red velvet, go all the way:  use the artificial red food coloring, and more so make it very red.

but everything changed yesterday when i found this gorgeous plant:

. . . stay tuned . . .

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