Orange Velvet Cake?
I'm making a red velvet cake this weekend (using the Cakeman Raven recipe from foodtv.com). I've made it before, and it's great, and always a big hit.
I'm making it for Mets Opening Day, though, and the thought occurred to me, why not an Orange Velvet Cake? Mix in some yellow food coloring with the red?
What do you all think? Would it just end up brown and ugly, or might it work? Any thoughts on how much yellow to add, or just don't mess with it?
Nothing like replying over a year later but I just saw the question.....It's simple. I have been making Clemson Orange Velvet Cakes for years.....Had to. My son loves ?Red? velvet cake but red is the color of the state university and he is def. Clemson Orange. In your favorite Red Velver recipe just substitute 1 oz yellow color for the 1 oz red and add 1 teaspoon red. Have to have the tsp red for a great burnt orange color. Using just yellow turns out sickly.... Add the small amount of red and its great....
CLEMSON ORANGE VELVET CAKE: -.
3 c. plain flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
2 sticks butter
2 c. sugar
1 Tbsp. cocoa
1 oz bottle yellow coloring
1 tsp. red coloring
1 tsp. vanilla
1 tsp. vinegar
1 c. buttermilk
Grease 3, 9 inch layer cake pans. Sift flour with baking powder, soda and salt. Set aside. Cream butter, shortening and sugar. Add cocoa, colorings and vanilla. Beat well. Add eggs one at a time, and beat until light and fluffy. Add vinegar to buttermilk. Add flour mixture alternately with buttermilk mixture to creamed mixture. Mix well Bake at 350 degrees for 20 - 25 minutes. Makes 3 9" layers.
Frost with Waldorf Astoria Icing, Cream Cheese Frosting or both if you want to risk a hear attack or excessive weight gain.
Just an update - this worked out great.
I used only 1 tsp of cocoa powder, and then about 2 tbsp of food coloring (broken up as 5 tsp of yellow, 1 tsp of red), which i mixed together with the cocoa powder and added to the wet ingredients before then adding the dry. The cake was as good as ever, and I'm now wondering what color to turn it next . . .
Anyway, thanks for the help!!!
Thanks everyone for the thoughts. For what it's worth, this is the recipe: http://www.foodnetwork.com/food/recip....
I usually up the cocoa powder to 2 tbsp. I don't know if I'll up it that much this time, but I'm hestitant to cut it out entirely, unless it will really throw the whole cake off. As I understand it, some of the red color comes from the reaction of the cocoa with the buttermilk - so I'm not sure it would be brown for that reason; it would at least be reddish.
I suppose using as much yellow, or almost as much, as the recipe calls for red, plus whatever red the cocoa+buttermilk produces, and a couple drops of red food coloring, should do the trick.
Of course, I could be completely wrong, so if it seems like I am please chime in. Particularly, shallots, if you could offer some more detail having done this before, I'd appreciate it greatly.
Thanks as usual!
this is going to be a thoroughly unhelpful reply, but i just wanted to add that i'm a mets fan too and i think it's a great idea!
(also, i know you can get white hot chocolate powder, so maybe use weezycom's suggestion of white chocolate and replace the cocoa with that. don't forget to compensate if there's sugar in the white chocolate).
good luck and let's go mets!!
It seems to me -- coming from a painter's perspective -- that you're more likely to end up with a brown interior as long as the cake contains cocoa powder.
I would suggest replacing the cocoa powder with melted white chocolate and make necessary substitutions in liquids/fats to compensate. You'll get the chocolate flavor without marring the color palate, making it much easier to turn into a good orange color.
I use to be a caterer,I think the idea is great because Red Velvet cake has coco and I am allergic to chocolate.I think I would use mostly Yellow with a very small bit of red to make it orange.If you do not delete the coco you might have a very ugly color,maybe not,but I think do not use the coco.Instead use orange flavor with maybe some lemon or orange zest,I think a little vanilla also would help flavor .Then you would have it flavored like orange and vanilla,yellow color , substatute the yellow for the red ,and add just enough red to make the orange color you want.Use the same iceing as the red velvet.I also will try it,sounds good to me.They say all good receipes start with a big mistake.Joan Dean