How We Make Southern Red Velvet Cake
Hello there. I'm Jay, baker at Baked Wright Bakery, LLC. It's Red Velvet season! Being in the south, this of course is one of our most requested cake flavors. We started offering our newest recipe in the bakery at the end of last year. It was a very smart change and is sure to please. It's moist, delicious, and red! But not too red :). If you know what I mean..
This is actually the only cake that we add food dye to. We also offer this cake in its natural color per request. Our red velvet is from scratch and you can tell. It's absolutely Delicious.
Have you ever purchased one of those red velvet cakes or cupcakes from your local grocery store, or any other "discount" bakery and thought, "is this just their chocolate cake dyed red"? Well, in most cases it is. This helps them keep up with production. In this day and age everything is now, now, NOW. Sometimes you have to stop, take a minute to think about what you are really getting with a rushed product. What corners are being cut? That is one of the things that makes our cake different. Each cake taste different because each one has its own recipe. That's actually the reason Baked Wright Bakery came to exist. Taking no short cuts. Making items by hand. Showing that baking it the hard way, the real way taste better.
I start with all our ingredients set out at room temperature. Here I have the Non-GMO unbleached flour, non-GMO sugar, egg, some oil, red food dye, and such. Trust me. Quality and technique is what makes this cake.
In one bowl, I sift all the dry ingredients: Flour, cocoa, baking soda, salt, and baking powder. Many years ago, I would use the actual sifter. A sifter! Eventually, I realized that they take FOREVER to clean and dry. These days, I opt for a good ole hand whisk. Makes my job a lot easier.
Time to add the all wet ingredients to the dry ingredients. Most people tend to over mix at this point. Their cake will end up pretty, red, and DRY. This can easily happen if not paying attention or lacking experience.
Pour the deliciousness into two or three greased 9 inch cake pans. Pop these bad buys into the pre-heated oven immediately.
Once done, I remove cakes from the oven and place on cooling rack. Once they have gotten slightly cooled, I move from the pan and allow to cool completely.
Now that that cake has cooled, time to decorate. All of our cakes come decorated. Like I stated before, we're not lazy. I like for our product to look and taste good. I decided to crumb coat the cake this day. It was a bit warm outside. I allowed it to set a little, then continued to decorate.
Time to eat! One gorgeous Red Velvet Cake ready. About 20 more to go. If you're ready to taste the difference order online at www.bakedwrightbakery.com. Thank you for reading how we do it at Baked Wright Bakery, LLC. Have a blessed day.
