Yes Gel works best, but with the liquid you should’ve mixed it in with your buttermilk instead and that one little vile would’ve been enough. Cocoa powder just sucks up coloring agents but the buttermilk would’ve had a brighter color
Part of the genius of your channel is you're a real "normal," ordinary guy (so specialty culinary training or previous extensive cooking experience) in a normal, ordinary kitchen using normal, ordinary utensils, pots, and pans to make your creations, which you show the true results of, without clever, heavy editing or "switch outs," sometimes warts and all. I had to stop watch Babish as much when he got eight hundred and eleventy billion different expensive food gadgets to make all his stuff work. Please don't ever change Jamie, we just love watching you and your fabulous, real show. 🎉
Your cake looks SO much better than my first attempt. I had the same color problem, so my mother in law took one look, opened a can of beets, dumped in 2 tablespoons of the juice and said "What they don't know, they won't taste". Problem solved. Oh and an offset spatula is a life saver when it comes to cream cheese frosting. Your cake looked fantastic.
Initially you put some icing ing on the plate between the plate and bottom layer to glue it in place. Your icing seemed a bit thin. Add filling between each layer. Make sure each layer is level. Sometimes chill in between layers to firm up icing. Then put a thin coat of icing on the top and outside of the cake and chill. This is called a crumb coat. It firms up and prevents the crumbs from ending up on your thicker outside layer of icing.
Next time try to use a brick of cream cheese. I think they add stuff to the tubs to make it spreadable, thus your frosting would not set. Loved the idea of using the crumbs for decorating the cake. 💐🎂
These have been my specialty since 1990! They are finicky, and honestly the best one I made split right down the middle!! I cried because it was for my Dad’s birthday. Mom told me to put it in a dish and we’d eat it anyway, and it was so light and delicious that I couldn’t cry anymore! You’ve got this!!!
As another person mentioned, they used beet juice in a situation like this actually, from what I understand beet juice is the original component of red velvet cake
My favorite cake. I made it once for my mother-in-laws birthday, using the America’s Test Kitchen recipe. I used 2 bottles of red food coloring, and it came out a gorgeous, rich raspberry color. Other than it being a little dense in texture, it was moist and delish. Good job! 👍🏼
I watched a cake show that took place in Vegas. They were actually a cake company in Vegas and one of their Baker/artists was doing bride cake, and the dress of the bride was the cake and it all had to be done in buttercream frosting she had to pipe it in the deep freezer that they store the cakes in because if she did not, it would melt on her
Mr Tracey, like my dear nana said the first time I baked a layered cake resembling more a pull apart pudding: "Well it will melt down in the tummy anyway right?" I believe you mistake the bright red cakes made of red colouring and vanilla flavoured (no chocolate), popular in America. Traditionally and originally they are red brown due to a chemical reaction of acids and the cocoa powder. Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen; tells us this chemical reaction occurs when combining alkaline (baking soda/powder) with acid (cocoa, buttermilk, vinegar). "Chemical leavenings have...effects on both flavor and color...Colors are...affected conditions: browning reactions are enhanced, chocolate turns reddish, and blueberries turn green." (p. 534). Red cakes can be achieved several ways. The quality of your colouring will also be affected during baking. Regards, S
Some comments: 1. You did some really smart saves during this recipe. Putting the cake and frosting into the fridge is the right thing to do to firm it up. Using parchment paper makes release almost foolproof. 2. Having 2 or 3 pans of the same size is really do-able. Get yourself some straight-sided dull aluminum 8" pans. Cut each layer across into two layers. 3. I have never made a red velvet cake, but I looked at a few recipes and they seem to have much less cocoa, so that might be your key to a redder cake. Also, I think that "dutched" cocoa powder may be redder in the first place. 4. There are different types of food coloring, some may be more effective than others. Besides the type you used, there is also gel and powder. 5. The frosting may have been soft due to the recipe or the ingredients. I wonder if cream cheese is the same there. 6. You sort of had the idea to firm up the cake before a second layer of frosting. That is actually what we might call a crumb coat. You put on a thin coat of frosting in order to fix and set the crumbs. Then you do the better looking outer coat and it is crumb-free and perfect looking. 7. I don't know if cream cheese frosting will allow this, but one style of cake is perfectly straight sides and top. 8. But in the end, some of these things don't matter as much as having a good time with people you love. That's the best type of hospitality!
Todd! This is awesome, as usual... so many helpful tips in here! I did my best to salvage it. Instincts kicked in and thankfully the cake rescue mission worked!
4 years later: This was filmed in Belgium, not in North America. I've been in Germany 23 years and have never come across the type of pans that you specify. For one, Germans don't like to use aluminum cookware of any sort because of possible health problems. For another, they just don't use that type of pan.
Omfg this was the most stressful episode ever but it turned out great! Awesome work! Also yes, gel colouring is better, but I saw someone literally use like a half cup of liquid colouring in a recipe once and I think that was the moment I decided to never make this cake lol
growing up in SoCal I remember my mom taking me to Knotts Berry Farm where the "free" shops had a baker who you could watch through a window. You would have fit right in next to that window and I might have gotten a better appreciation for cakes from scratch!
@@antichefand I'm watching this 5 years later when you basically just announced her pregnancy via tuna. She needs to be in more videos to document the journey now!
I used to always use Ina Gartens recipe which calls for similar amount of red food colouring. I've heard her use of white vinegar helps pronounce the red. I've also made the Divas Can Cook version which also uses white vinegar and a similar amount of red food colour (just the regular liquid stuff).
@@antichef I just did some trusty googling. Looks like everyone who dyes eggs needs to use a solution that includes white vinegar. And alot of those articles say that when a mixture is more acidic, the dye particles are able to bind to the solution. So throw the vinegar and food colouring into the buttermilk like this recipes above I believe do and that should so it ✌️
Oohhh I feel your pain and frustration. You should watch the series Baking School on the Bon Appetit channel, it’s a super in-depth and detailed crash course on making, assembling and decorating cakes. They demonstrate everything that could go wrong while baking and decorating cakes, which is super informative. Up and on my friend!
Has anyone mentioned the fact that certain artificial food colorings are banned in all (or at least parts) of Europe? I believe that’s still true, though I’m not sure of all the specifics. Your cake’s color looked very... beet-like? Makes me wonder if the coloring you bought was derived from beets. I’ve made many Red Velvet cakes, always the same recipe (my mother’s recipe), using an entire 1 oz bottle of red liquid food coloring. Coincidentally, my son always requests it for his birthday, too. I’ve made all colors of “velvet” cakes over the years. Lol. 😉🤗 By the way, discovered your videos recently and love your content, Jamie! ☺️
it's definitely in the top 5 messiest episodes... i don't know if the macarons or baked alaska will ever be beat... I mean, I hope they don't...those were some dark times...
It's quite an odd recipe when you consider that it has no beets in it! Beets were the mainstay ingredient of this recipe for decades, it's also the reason why you would add vinegar! Adding vinegar without beets is just silly! Introducing high acidity to beets keeps the red color bright and prevent it from turning brown, especially considering the addition of cocoa powder. Real Red Velvet Cake has beets in the ingredient list, basically you made red chocolate cake : ) Cheers mate!
Getting a red velvet cake to be a deep red requires a truly astonishing amount of a concentrated (gel or powder) food coloring. It serves no purpose other than changing the color from brown to red so I normally skip it.
Love the picture on the video port of you ... ummmm Looking at the 'Red Velvet Cake' .... Begs the question ... "... And just What were you planning to do to that Red Velvet Cake; MISTER !!?" ... hehe ... j/k ;) hmmmm .. "We'll be checking sides of the cake for "Suspicious Holes; Mister ... "
Sooooo……a lot of people like cream cheese frosting and if it’s your wife’s favorite, good job making the cake exactly as she wants it. HOWEVER. The original, accurate, classic Waldorf Astoria Red Velvet Cake does not have a cream cheese frosting. The true Red Velvet Cake is frosted with an Ermine Frosting-boiled milk frosting. I don’t know how the cream cheese thing happened unless because it’s a white frosting, assumptions were made. Personally, the particular combination of the cocoa cake and the Ermine Frosting is incomparable. It’s the whole point. Cream Cheese Frosting goes on Carrot Cake. 🤓
Good lord, it's stressful watching you ice a cake! Chill it between layers. Stop rushing. Do a crumb coat first, then chill it overnight (or in the freezer for a long while), then do a final coat of icing. That cake looked delicious in the end, and as long as it tasted good, that's all that matters.
I know that I'm very late to the party, but here's my hypothesis on why your cake wasn't red: in Europe, consumers are more vocal about synthetic food colors, although they have around 16 colors that are not approved in the US (I mention it because fearmongers always make a fuzz about additives being banned in Europe but not in the US when bans can and do go both ways). Therefore, companies in Europe tend to look for naturally-derived alternatives. However, when it comes to food colors, natural ones tend to perform badly when heat is involved. So, my guess is that you bought a natural food color and that it degraded when the cake was baking.
I tried to make a purple velvet once and it was my worst nightmare🙃 Jamie you should try to make the burnt cheesecake from San Sebastián or tarta de queso de la viña, is this super famous cheesecake from Spain it has a different texture from a normal cheesecake and has simple ingredients. hopefully you can check it out
Amazing. I’m gonna check out both of those! Maybe add them to the list! Thanks for the suggestions. That’s exactly what this ended up being too...a purple velvet 🙃🙃
@@antichef at least yours seem to taste pretty good lol mine tasted like food coloring 🙃 oh and its the same cheesecake just one name is in spanish hehe thanks for the reply
yeah don't buy the crappy food colouring from Carrefour or Delhaize... There is a shop called "the home of cooking", which has a big baking section with lots of variety in good food colouring gel Chaussée de Charleroi 10, 1060 Saint-Gilles, Belgium
Maybe Belgians don't have powerful cancer causing chemicals in their red food coloring! I think your icing issues were caused by using whipped cream cheese (that's what the packages looked like to me) rather than block cream cheese. But it tasted great and looked like a nice homemade birthday cake.
You're right about the problems with red food coloring as sold in the US (and Canada, I presume). The chemical may be banned throughout the EU. Block cream cheese isn't sold here, either. I don't think what Jamie used is whipped -- it's just how it's sold over here.
Two tablespoons of food coloring is a lot. Like a lot a lot! I use two teaspoons and the cake is unnaturally red. Maybe buy some more concentrated stuff?
You literally transferred the cake from one plate to an identical plate - you could have just wiped off the plate with a paper towel... You did say you needed two tablespoons of red dye but that little vial didn't look like it had that much in it.
A tip I’ve learned is slipping in smallish pieces of wax paper under the cake before frosting that cover the unused parts of the plate. Then when done, slide them back out and the plate is clean!
Cream cheese does that all the time. ALL THE TIME🙄 Doesn’t matter how professional and fast you are cream cheese will still do that. You gotta layer and fridgerate. Put another coating and refrigerate in order for it to work.
Red velvet is a pain in the ass. If it's red enough, it doesn't taste like chocolate, and if it's chocolate enough, it's not red. I don't get the point of the cake. Why not a really good chocolate cake? So you did good.... IMHO it's a stupid cake and it's been trendy way too long.
Has anyone ever made a red velvet cake? Did you get it redder than mine? HOW?? 🤔
I had the same problem when I made my first red velvet cake. But then I got gel food coloring and it made all the difference!
@Rachel Sanchez I was just about to comment saying gel too lol
@rachel @dawn @julia Bahhhh! I knew it! Next time I’ll use the gel. 😬😬 doh!!!
Yes Gel works best, but with the liquid you should’ve mixed it in with your buttermilk instead and that one little vile would’ve been enough. Cocoa powder just sucks up coloring agents but the buttermilk would’ve had a brighter color
More food coloring ... Not tons tho .. They are making Blue Velvet Cakes, now as well ....
Part of the genius of your channel is you're a real "normal," ordinary guy (so specialty culinary training or previous extensive cooking experience) in a normal, ordinary kitchen using normal, ordinary utensils, pots, and pans to make your creations, which you show the true results of, without clever, heavy editing or "switch outs," sometimes warts and all. I had to stop watch Babish as much when he got eight hundred and eleventy billion different expensive food gadgets to make all his stuff work. Please don't ever change Jamie, we just love watching you and your fabulous, real show. 🎉
Your cake looks SO much better than my first attempt. I had the same color problem, so my mother in law took one look, opened a can of beets, dumped in 2 tablespoons of the juice and said "What they don't know, they won't taste". Problem solved. Oh and an offset spatula is a life saver when it comes to cream cheese frosting. Your cake looked fantastic.
Lol this is the southern way I learned, too
“What the hell am I doing?” I don’t know but it’s what makes us love you!
Initially you put some icing ing on the plate between the plate and bottom layer to glue it in place. Your icing seemed a bit thin. Add filling between each layer. Make sure each layer is level. Sometimes chill in between layers to firm up icing. Then put a thin coat of icing on the top and outside of the cake and chill. This is called a crumb coat. It firms up and prevents the crumbs from ending up on your thicker outside layer of icing.
Next time try to use a brick of cream cheese. I think they add stuff to the tubs to make it spreadable, thus your frosting would not set. Loved the idea of using the crumbs for decorating the cake. 💐🎂
Yep, this. The bricks are best for all baking purposes.
It also works best if it's not the low-fat low- cal cream cheese. It's for a dessert, and dessert isn't meant to be healthy.
Bricks aren't available here in Europe.
I made one with beet root powder. It works quite well.
These have been my specialty since 1990! They are finicky, and honestly the best one I made split right down the middle!! I cried because it was for my Dad’s birthday. Mom told me to put it in a dish and we’d eat it anyway, and it was so light and delicious that I couldn’t cry anymore!
You’ve got this!!!
This is an excellent episode! Loved the bonus-your trip to get more food coloring.
It was the definition of a joy ride!
“There will be other cakes” is probably my most used sentence
Inspirational.
As another person mentioned, they used beet juice in a situation like this actually, from what I understand beet juice is the original component of red velvet cake
Mahogany Velvet Cake is good too ! It’s all about the taste!
That sounds delightful! This one tasted right, it just looked a bit off
My favorite cake. I made it once for my mother-in-laws birthday, using the America’s Test Kitchen recipe. I used 2 bottles of red food coloring, and it came out a gorgeous, rich raspberry color. Other than it being a little dense in texture, it was moist and delish. Good job! 👍🏼
Good Job! And ,as always, thanks for the giggles!😄
I watched a cake show that took place in Vegas. They were actually a cake company in Vegas and one of their Baker/artists was doing bride cake, and the dress of the bride was the cake and it all had to be done in buttercream frosting she had to pipe it in the deep freezer that they store the cakes in because if she did not, it would melt on her
Nice stroll around town..... the flowers were a nice touch.!!
🛴💐🎂
Mr Tracey,
like my dear nana said the first time I baked a layered cake resembling more a pull apart pudding: "Well it will melt down in the tummy anyway right?"
I believe you mistake the bright red cakes made of red colouring and vanilla flavoured (no chocolate), popular in America. Traditionally and originally they are red brown due to a chemical reaction of acids and the cocoa powder.
Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen; tells us this chemical reaction occurs when combining alkaline (baking soda/powder) with acid (cocoa, buttermilk, vinegar). "Chemical leavenings have...effects on both flavor and color...Colors are...affected conditions: browning reactions are enhanced, chocolate turns reddish, and blueberries turn green." (p. 534). Red cakes can be achieved several ways.
The quality of your colouring will also be affected during baking.
Regards,
S
Ahhh this all makes so much sense! So maybe no cocoa powder if I want that intense red... thanks Sarah!
"The problem is i don't even have one" haha this episode is amazing
Haha classssic anti-chef. Thanks buddy!
Some comments: 1. You did some really smart saves during this recipe. Putting the cake and frosting into the fridge is the right thing to do to firm it up. Using parchment paper makes release almost foolproof. 2. Having 2 or 3 pans of the same size is really do-able. Get yourself some straight-sided dull aluminum 8" pans. Cut each layer across into two layers. 3. I have never made a red velvet cake, but I looked at a few recipes and they seem to have much less cocoa, so that might be your key to a redder cake. Also, I think that "dutched" cocoa powder may be redder in the first place. 4. There are different types of food coloring, some may be more effective than others. Besides the type you used, there is also gel and powder. 5. The frosting may have been soft due to the recipe or the ingredients. I wonder if cream cheese is the same there. 6. You sort of had the idea to firm up the cake before a second layer of frosting. That is actually what we might call a crumb coat. You put on a thin coat of frosting in order to fix and set the crumbs. Then you do the better looking outer coat and it is crumb-free and perfect looking. 7. I don't know if cream cheese frosting will allow this, but one style of cake is perfectly straight sides and top. 8. But in the end, some of these things don't matter as much as having a good time with people you love. That's the best type of hospitality!
Todd! This is awesome, as usual... so many helpful tips in here! I did my best to salvage it. Instincts kicked in and thankfully the cake rescue mission worked!
4 years later: This was filmed in Belgium, not in North America. I've been in Germany 23 years and have never come across the type of pans that you specify. For one, Germans don't like to use aluminum cookware of any sort because of possible health problems. For another, they just don't use that type of pan.
Omfg this was the most stressful episode ever but it turned out great! Awesome work! Also yes, gel colouring is better, but I saw someone literally use like a half cup of liquid colouring in a recipe once and I think that was the moment I decided to never make this cake lol
That cake would have tasted...interesting....I can’t explain to you how stressful this day was. The joy ride on the scooter definitely helped though
I would bet that Jamie's red velvet cake today would be lots better.
Delicious looking. I have never made one but I think I'll try it now.
That cream cheese frosting...!!
Happy birthday 🎂🎈 to Christie...
You can do a layered sheet cake next time. A cool thing it was good!!!
Thankfully it turned out!! 😅 she says thank you!!
I do miss Kristi's input at the end. Happy Birthday!
I never laughed so hard, that cake looks good
😅
😂😂😂😂 OMG this was hilarious.. thanks for the giggles❤️
growing up in SoCal I remember my mom taking me to Knotts Berry Farm where the "free" shops had a baker who you could watch through a window. You would have fit right in next to that window and I might have gotten a better appreciation for cakes from scratch!
Happy fricken birthday Kristi! Cream cheese icing is tough. You did great ! Keep it up :)
Hahaha! Oh yeah, especially with the weight of the cake on top! Frick! She says thank you!
@@antichefand I'm watching this 5 years later when you basically just announced her pregnancy via tuna. She needs to be in more videos to document the journey now!
I used to always use Ina Gartens recipe which calls for similar amount of red food colouring. I've heard her use of white vinegar helps pronounce the red. I've also made the Divas Can Cook version which also uses white vinegar and a similar amount of red food colour (just the regular liquid stuff).
th-cam.com/video/gA9ZjcueUZs/w-d-xo.html
Ahhhh! White vinegar! Really? When you made it did you get the intense red?
@@antichef I just did some trusty googling. Looks like everyone who dyes eggs needs to use a solution that includes white vinegar. And alot of those articles say that when a mixture is more acidic, the dye particles are able to bind to the solution. So throw the vinegar and food colouring into the buttermilk like this recipes above I believe do and that should so it ✌️
Bravo!!! It was extremely close, only problem is the color, and yes, you have to use the gel food coloring and a pretty good amount of it.
That was very sweet.❤
Oohhh I feel your pain and frustration. You should watch the series Baking School on the Bon Appetit channel, it’s a super in-depth and detailed crash course on making, assembling and decorating cakes. They demonstrate everything that could go wrong while baking and decorating cakes, which is super informative. Up and on my friend!
Oh right, I think I just saw those pop up somewhere on TH-cam. I’ll do my homework before the next cake exam!!.
Has anyone mentioned the fact that certain artificial food colorings are banned in all (or at least parts) of Europe? I believe that’s still true, though I’m not sure of all the specifics. Your cake’s color looked very... beet-like? Makes me wonder if the coloring you bought was derived from beets. I’ve made many Red Velvet cakes, always the same recipe (my mother’s recipe), using an entire 1 oz bottle of red liquid food coloring. Coincidentally, my son always requests it for his birthday, too. I’ve made all colors of “velvet” cakes over the years. Lol. 😉🤗 By the way, discovered your videos recently and love your content, Jamie! ☺️
That was the messiest episode ever........😂🤣😂🤣.... I love it 👏👏
it's definitely in the top 5 messiest episodes... i don't know if the macarons or baked alaska will ever be beat... I mean, I hope they don't...those were some dark times...
Looked like the icing was trying to put up a fight, but you per survived. Cake looked delicious.
I'm super surprised you didn't assemble this cake like you did the Milkbar cakes...
Beautiful
Thank you!!!
Looks GOOD!
Awesome!! It was delicious and didn’t last long!!
It's 2020. We are in lockdown and just found you. FYI your cooking style gives me anxiety. Thanks 😂🤟🏻
You've been doing this for several years and yet you never fail to struggle. How is that?
Because I’m human
looks delish !
You won't see this, but heads up, red velvet cake is traditionally made using beets rather than food coloring.
It's quite an odd recipe when you consider that it has no beets in it! Beets were the mainstay ingredient of this recipe for decades, it's also the reason why you would add vinegar! Adding vinegar without beets is just silly! Introducing high acidity to beets keeps the red color bright and prevent it from turning brown, especially considering the addition of cocoa powder.
Real Red Velvet Cake has beets in the ingredient list, basically you made red chocolate cake : )
Cheers mate!
Oil in recipe makes it sooo much more moist (yick)
Oh, and my family has a set of three baking pans that we use for frying steaks and making red velvet cake.
Oh Jamie.
I’ve NEVER seen a recipe in which you mix the cocoa and food coloring. I would add the cocoa to the dry ingredients and add the red as the last step.
VINEGAR - is what turns the brown to red!
congrats!!!!!!!!!!!!!!!!!!!!!! 1 million views of your film HOWLS
I’m sure you had something to do with that ;)
i learned to make it with a whole 1 oz bottle of the red. it sure turns out very red that way.
10:00 watching you struggle while icing the cake. I always struggle with this step.
Adding powder sugar thickens icing
Use brick cream cheese instead of spreadable
I went searching for the bricks everywhere. I couldn’t find them anywhere around where I am. So in a pinch, i opted for the spread!
Thats why the frosting was so soft!!
Getting a red velvet cake to be a deep red requires a truly astonishing amount of a concentrated (gel or powder) food coloring. It serves no purpose other than changing the color from brown to red so I normally skip it.
Love the picture on the video port of you ... ummmm Looking at the 'Red Velvet Cake' .... Begs the question ... "... And just What were you planning to do to that Red Velvet Cake; MISTER !!?" ... hehe ... j/k ;) hmmmm .. "We'll be checking sides of the cake for "Suspicious Holes; Mister ... "
Sooooo……a lot of people like cream cheese frosting and if it’s your wife’s favorite, good job making the cake exactly as she wants it. HOWEVER.
The original, accurate, classic Waldorf Astoria Red Velvet Cake does not have a cream cheese frosting. The true Red Velvet Cake is frosted with an Ermine Frosting-boiled milk frosting. I don’t know how the cream cheese thing happened unless because it’s a white frosting, assumptions were made.
Personally, the particular combination of the cocoa cake and the Ermine Frosting is incomparable. It’s the whole point.
Cream Cheese Frosting goes on Carrot Cake. 🤓
In all the videos of yours that I have watched, you always mess up or do something silly lol
Yeppers! I mess up a lot...but that’s because I’m learning!
Good lord, it's stressful watching you ice a cake! Chill it between layers. Stop rushing. Do a crumb coat first, then chill it overnight (or in the freezer for a long while), then do a final coat of icing. That cake looked delicious in the end, and as long as it tasted good, that's all that matters.
VINEGAR! It’s a little vinegar that turns chocolate cake red
I know that I'm very late to the party, but here's my hypothesis on why your cake wasn't red: in Europe, consumers are more vocal about synthetic food colors, although they have around 16 colors that are not approved in the US (I mention it because fearmongers always make a fuzz about additives being banned in Europe but not in the US when bans can and do go both ways). Therefore, companies in Europe tend to look for naturally-derived alternatives. However, when it comes to food colors, natural ones tend to perform badly when heat is involved. So, my guess is that you bought a natural food color and that it degraded when the cake was baking.
I decided it was too difficult so I just buy it.
HAPPY BDAY HUT! (youtube comments are the new FB page post)
Totally. Message has been passed along to HUT.
I tried to make a purple velvet once and it was my worst nightmare🙃 Jamie you should try to make the burnt cheesecake from San Sebastián or tarta de queso de la viña, is this super famous cheesecake from Spain it has a different texture from a normal cheesecake and has simple ingredients. hopefully you can check it out
This one!! th-cam.com/video/aCmWxHUhKmg/w-d-xo.html
Amazing. I’m gonna check out both of those! Maybe add them to the list! Thanks for the suggestions. That’s exactly what this ended up being too...a purple velvet 🙃🙃
@@antichef at least yours seem to taste pretty good lol mine tasted like food coloring 🙃 oh and its the same cheesecake just one name is in spanish hehe thanks for the reply
Mine definitely tasted like cake. But I’m definitely staying away from cheap af food colouring. Next time, I’ll invest in some quality!
Add some chopped pecans to the frosting and watch your life unfold before you🤤
why would you put the cake in the fridge and the icing in the freezer? Seems like the other way around is the way to go.
First one...!! Finally... keep it up... awesome vids..... back to spilling shit all over.... 👍 nice
This one has everything...spills, redos, scooter rides, birthdays and swearing 🤬
very obvious reply from me here but was 100% hoping for a couples victory dance.
We totally forgot!
You are so much fun to watch but boy you are a messy cook/baker. Keep it coming, lol.
Jamie, where did you manage to get food colouring in Brussels??! 🙈 It’s a real struggle here, it seems.
yeah don't buy the crappy food colouring from Carrefour or Delhaize... There is a shop called "the home of cooking", which has a big baking section with lots of variety in good food colouring gel
Chaussée de Charleroi 10, 1060 Saint-Gilles, Belgium
“Check out this new revised batter”
Maybe Belgians don't have powerful cancer causing chemicals in their red food coloring! I think your icing issues were caused by using whipped cream cheese (that's what the packages looked like to me) rather than block cream cheese. But it tasted great and looked like a nice homemade birthday cake.
You're right about the problems with red food coloring as sold in the US (and Canada, I presume). The chemical may be banned throughout the EU. Block cream cheese isn't sold here, either. I don't think what Jamie used is whipped -- it's just how it's sold over here.
Lmfao Love ❤ CLAY
Don't line your cake pan with cocoa powder. It will always stick.
Apparently the kind of cocoa powder affects the chemical reaction!
Two tablespoons of food coloring is a lot. Like a lot a lot! I use two teaspoons and the cake is unnaturally red. Maybe buy some more concentrated stuff?
I’m sorry but all I can think of is that Minecraft youtuber on Twitch named RedVelvetCake 😅
But good video
You literally transferred the cake from one plate to an identical plate - you could have just wiped off the plate with a paper towel... You did say you needed two tablespoons of red dye but that little vial didn't look like it had that much in it.
A tip I’ve learned is slipping in smallish pieces of wax paper under the cake before frosting that cover the unused parts of the plate. Then when done, slide them back out and the plate is clean!
You need to kill it with red food coloring sometimes to get that bright red. Red coloring is always annoying
It doesn’t take a whole lot of red coloring. It takes a ridiculous amount of food coloring.
Too much cocoa powder
Cream cheese does that all the time. ALL THE TIME🙄
Doesn’t matter how professional and fast you are cream cheese will still do that. You gotta layer and fridgerate. Put another coating and refrigerate in order for it to work.
Red velvet is a pain in the ass. If it's red enough, it doesn't taste like chocolate, and if it's chocolate enough, it's not red. I don't get the point of the cake. Why not a really good chocolate cake? So you did good.... IMHO it's a stupid cake and it's been trendy way too long.
red velvet....gag
Worst