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  1. #521
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    Zombie_eyes is offline Formerly Diamondeyes
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    ImageUploadedByThe Bub Hub1415922005.991435.jpg

    Red velvet cupcakes that hubby took to work

    I used the thermovixens recipe. I could have made them redder but wanted to avoid using too much colouring.

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    BatmansMama  (14-11-2014),Mod-Zeddie  (14-11-2014)

  3. #522
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    It wont let me update for some reason

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    @BatmansMama your layers look awesome! Glad it worked out better than last time. My waist line is telling me to stop baking for a while so ill just admire everyone else's goodies for now

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    @Zombie_eyes what is red velvet meant to taste like? I have had red velvet before but tasted very bland so i really don't know what its meant to taste like

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    Quote Originally Posted by Zombie_eyes View Post
    Use gel colouring. Heapsss brighter xox
    ZE, do you find the gels great for colour, but tend to be a bit stickier when working it with fondant? I find it a bit different to the pastes and have to use a bit of cornflour otherwise I end up stuck together. Only used gels for the first time this year. Can you use the gels to colour chocolate? Thinking about making something for the teachers to go with their present.

  8. #526
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    Quote Originally Posted by Little Ted View Post
    ZE, do you find the gels great for colour, but tend to be a bit stickier when working it with fondant? I find it a bit different to the pastes and have to use a bit of cornflour otherwise I end up stuck together. Only used gels for the first time this year. Can you use the gels to colour chocolate? Thinking about making something for the teachers to go with their present.
    You need special colouring for chocolate. Americolour make some. But its not a huge range. Also colouring powder can be used. The regular causes the melted chocolate to seize.

    I think it depends how much gel u are using? I roll white fondant in a ball, press my thumb in the middle to make a large dip and put a few drops of colour in. Then i fold over the hole i made and start kneading the fondant. Then when thats completely mixed in even i do the process again depending on how dark i want it. If the fondant gets sticky for me it means ive over worked it and i definitely add some powdered sugar to it. But this method stops me from getting the gel all over me

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  10. #527
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    Quote Originally Posted by Tinkbug View Post
    @Zombie_eyes what is red velvet meant to taste like? I have had red velvet before but tasted very bland so i really don't know what its meant to taste like
    Im not sure tbh!! The flavour is subtle, not like chocolate and not like vanilla. The frosting is what gets me. Mmm

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    @Tinkbug red velvet is a super subtle chocolate flavour. Traditionally, red velvet has raspberry undertones too (:

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    Thanks ladies, such a dope 😑

    For some reason i thought it was meant to taste like a cherry ripe

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    Quote Originally Posted by btmac View Post
    Traditionally (think southern states of the U.S. where it originated) it is a slightly sour mild chocolate cake. The sourness coming from the buttermilk and vinegar. It should also be made with vegetable shortening rather than butter or oil so it produces a tender crumb and light texture.

    But otherwise I agree most of the bang comes from the cream cheese frosting!
    That is such a better description! Spot on!

    Also, apparently my former hospitality teacher (who was also a pastry chef) had no idea what she was talking about when teaching us about red velvet xD

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