window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[53381] = {“id”:53381,”type”:”Cooking Lesson”,”images”:[{“image_id”:”34d28e509ca4ae6036a70f2b7167787e02c2feaf”,”caption”:”\u003cb\u003ePrepare the cake pans and heat the oven\u003c/b\u003e: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with cooking spray. Line the bottom of the pan with parchment paper rounds; set aside.”,”image”:{“id”:”34d28e509ca4ae6036a70f2b7167787e02c2feaf”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:45.307-05:00″,”updated_at”:”2017-01-24T18:49:45.307-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34051.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b705add4cdf5d8660cfb68a90302fbab1bc95411″,”caption”:”\u003cb\u003eWhisk together the dry ingredients\u003c/b\u003e: Whisk together the flour, cocoa, baking powder, and salt in a medium bowl. The baking soda will be added at the end of mixing, so leave this out for now.”,”image”:{“id”:”b705add4cdf5d8660cfb68a90302fbab1bc95411″,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:45.443-05:00″,”updated_at”:”2017-01-24T18:49:45.443-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34059.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e4b02ac92286086324fa9b3ef61dfb6bc52863ad”,”caption”:”\u003cb\u003eCream the sugar and oil\u003c/b\u003e: Place the sugar and oil in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color, about 4 minutes.”,”image”:{“id”:”e4b02ac92286086324fa9b3ef61dfb6bc52863ad”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:45.519-05:00″,”updated_at”:”2017-01-24T18:49:45.519-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34068.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”28df5ba158272a4f1146e12e0fcd5ec399e6084c”,”caption”:”\u003cb\u003eAdd the eggs and food coloring\u003c/b\u003e: With the mixer on low speed, add the eggs one at a time and beat until fully incorporated. Add the food coloring and vanilla and beat until well combined.”,”image”:{“id”:”28df5ba158272a4f1146e12e0fcd5ec399e6084c”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:45.950-05:00″,”updated_at”:”2017-01-24T18:49:45.950-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34084.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c272a570cd13f11fcd43e9f8d2bc009cb712bffe”,”caption”:”\u003cb\u003eAdd the flour and buttermilk\u003c/b\u003e: Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Use a large spoon to add about 1/3 of the flour mixture to the mixer. Mix on low speed until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until combined. Repeat scraping down the bowl, adding another 1/3 of the flour mixture, the remaining buttermilk, and finally the last 1/3 of the flour.”,”image”:{“id”:”c272a570cd13f11fcd43e9f8d2bc009cb712bffe”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:48.355-05:00″,”updated_at”:”2017-01-24T18:49:48.355-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34096.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a470cb295310ca9dd3557d96fd312517ab0bc8be”,”caption”:”\u003cb\u003eMix in the vinegar and baking soda\u003c/b\u003e: Combine the vinegar and baking soda in a small bowl or measuring cup, it will fizz up considerably. Add the mixture immediately to the cake batter.”,”image”:{“id”:”a470cb295310ca9dd3557d96fd312517ab0bc8be”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:49.729-05:00″,”updated_at”:”2017-01-24T18:49:49.729-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5b17466400b921705cef395e7d36be914c3d97ef”,”caption”:”\u003cb\u003eMix the batter well\u003c/b\u003e: Continue mixing the batter for an additional 3 minutes after add the baking soda mixture. This will ensure the soda is evenly distributed throughout the cake.”,”image”:{“id”:”5b17466400b921705cef395e7d36be914c3d97ef”,”width”:5109,”height”:3616,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:53.759-05:00″,”updated_at”:”2017-01-24T18:49:53.759-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34106.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ded59aae679bc22562133098bb6941e4c022122d”,”caption”:”\u003cb\u003eBake the cakes\u003c/b\u003e: Divide the batter evenly between the pans. Bake until the cakes pull away from the sides of the pans and the tops spring back when touched gently, 20 to 25 minutes.”,”image”:{“id”:”ded59aae679bc22562133098bb6941e4c022122d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:49:53.634-05:00″,”updated_at”:”2017-01-24T18:49:53.634-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34107.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6023db2bacbe8f1e35d39b631db5a8cd70a6917f”,”caption”:”\u003cb\u003eCool the cakes\u003c/b\u003e: Cool the cakes in the pans for 15 minutes on a wire cooling rack, then invert the pans to remove the cakes. Cool completely before frosting.”,”image”:{“id”:”6023db2bacbe8f1e35d39b631db5a8cd70a6917f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T15:55:11.699-05:00″,”updated_at”:”2017-01-27T15:55:11.699-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”TheKitchn_01_26_34586 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8a7ad68dbcce98ea465ec6179995aad1ca1ce796″,”caption”:””,”image”:{“id”:”8a7ad68dbcce98ea465ec6179995aad1ca1ce796″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T15:55:12.496-05:00″,”updated_at”:”2017-01-27T15:55:12.496-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”TheKitchn_01_26_34699 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
I had never heard of or tasted red velvet cake until I came to Atlanta 10 years ago. I moved to the South just as this enigmatic cake was once again rising to popularity and red velvet was being baked as cakes, doughnuts, and even a coating for fried chicken. What followed was chasing this particular recipe around for the next 10 years. I baked a beet-colored version, and another one made crimson with concentrated pomegranate juice. I baked red velvet with and without its signature vinegar. I tried different cocoa powders and every red food dye under the sun.
This recipe is the one I bake for my family once a year. It takes its cue from bits and pieces of red velvet cake’s long and storied history. The cake itself is closely based on the classic, with a hit of red dye — always an optional ingredient — to create the signature scarlet color we know today. For the frosting we’re giving you two options. One is the very traditional boiled milk frosting and the other is the more recently popular cream cheese frosting. Both are delicious options — it just comes down to what you’re looking for.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/01/how-to-make-classic-red-velvet-cake-baking-lessons-from-the-kitchn/
No comments:
Post a Comment