Thursday, March 11, 2010

Red Velvet Revisited

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I wanted to try this Red Velvet recipe from the other day again for a few reasons:

  1. I had green food coloring and figured it would be fun for St. Patrick’s Day.
  2. Many of you asked if the red velvet cake recipe could be used for cupcakes, so I wanted to find out for you for sure.
  3. I wanted to try the cooked frosting that a lot of you recommended over the cream cheese version and
  4. I had all of these…

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Tiny shamrock sprinkles.

They just had to be used before another St. Pat’s day passed by.

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A little liquid food coloring in green. For the red velvet cake I used two bottles, but one was enough for the green.

(P.S. This food coloring works much better than the time I tried to use icing colors.)

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For the cupcake version I used one cup of oil instead of 1 1/2 to see how it would be with less.

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So far so good.

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Too good. Man, I never get cupcakes this puffy when I want them.

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Look at that. Lucky I guess. Must be the shamrock sprinkles.

The batter was enough for 22 cupcakes, but judging by the tops, I could have filled them slightly less and gotten a full two dozen out.

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If you don’t make the frosting right away, just wrap the cupcakes in plastic.

Okay… now for the cooked frosting.

I don’t know quite how I feel about it. It was good. But, I think I’m still a cream cheese girl at heart.

I used a combination of recipes from the comments on the red velvet post. Thanks Kelly, Shannon, April and all who recommended it. I think I did it right, but you’ll have to tell me before I give a final judgment.

Cooked frosting fans … is it supposed to be more creamy or more light and airy? Mine reminded me of a mousse-like texture and I think I was imaging it to be thicker.

It looked pretty, though.

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Here’s the recipe:

Cooked frosting
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember which I used for sure.)
1 cup sugar
1 teaspoon vanilla

  • Cook milk and flour. (Mine was cooked until pretty thick)
  • Cool.
  • Cream butter and sugar. Add vanilla and mix until combined.
  • Add cooled cooked mixture to creamed mixture and beat until combined.

Enjoy on some green or red velvet cupcakes.

And in case you’re wondering…

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It works with cake balls, too… with cooked or cream cheese frosting. Your choice.

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You can also whip up some of these no-bake oreo balls for the occasion.

Happy St. Patrick’s Day a wee bit early.

101
Amanda said...

Wow, they are so … well, er, green!!
When my kids were small I used to make green bread for St. Patrick’s day or put green colouring in the milk for their cereal at breakfast. Looked yucky, but they enjoyed it!

March 12, 2010 07:04 PM
102
Kelsey said...

Sooo greeeen! :] Cute!

March 12, 2010 07:10 PM
103
Susanne Vella said...

Awwwwwwwww-some!

March 12, 2010 08:16 PM
104
Kaitlin said...

So two things:

First, I found out today that I will have to attend a St. Patty’s work party next week, and I had a feeling you would have the perfect thing to dye my co-workers’ mouths green and fill their tummies with love. You never disappoint!

Second, I just started my own blog and I wanted to let you know that I featured you and a few of my other favorite blogs on it. Of course, I only had nice things to say, so if you want to check it out, go to http://www.thenakedbaker.wordpress.com.

Thanks for being awesome!

-K

March 12, 2010 08:20 PM
105
Ginelle Flores said...

THANK YOU SO MUCH FOR THE IDEA
you just read my mind… seriously
I was thinking, I have white chocolate… I’ve been playing with food coloring and I have green food coloring…st. Patrick’s day is coming… what can I do?
well this is the answer to my question
all i’m missing are the shamrock sprinkles
but i’m sure i’ll find them somewhere :) or come up with a great idea
have a nice day!

March 12, 2010 09:30 PM
106
Leanna K said...

Try using the powdered food colouring instead of the liquid. You’ll get stronger pigments, but without all the liquid and food colouring taste if you use too much. Lorann –> https://www.lorannoils.com/p-8543-powder-food-color-green.aspx makes a version, we sell it at our work. Not sure about wilton.

March 12, 2010 09:44 PM
107
Diana Viera said...

Love it!!!!

March 12, 2010 09:51 PM
108
Ellen said...

I’m in the eight grade, and my friend and I have been meeting up at each others houses monthly to bake your creations!

The results are always delicious, and when we bring it to school the next day, everything is devoured by third period!

This tuesday, we’re planning on making cake balls for St. Patrick’s day! But we’re not as experienced, and we’re planning on using Betty Crocker’s Chocolate Fudge Cake mix, instead of making green velvet cake from scratch.

These look great! Thank you for sharing such great recipes!

March 12, 2010 10:09 PM
109
Lindsay said...

I’m a cooked frosting fanatic, it’s all I’ll ever put on my red velvet cake. And it is suppose to be light and airy, so you got it right =)

March 12, 2010 10:43 PM
110
Fjiv said...

Your work is so neat and detailed… looks like you put a lot of effort into it!

March 12, 2010 11:04 PM
111
Fallon Vale said...

St. Patricks day happens to be both my fathers and my birthday I was planning on making a red velvet cake (since it is my dad’s fav) but I believe I’ll try this instead. Though I might change it up a bit (can’t help but experiment) and and on top will make a cake. Beautiful photos.

March 12, 2010 11:38 PM
112
amy said...

I’ve made Green Velvet cake a couple of times. I have one son who ADORES the color green. When I make red velvet cake I split the layers so it’s a 4 layer cake. His green velvet cake looked so rich and beautiful – and a slice of the 4 layered cake looked like a football field the rich green color and the white frosting stripes. But we too had the colorful poop for days! It was totally worth it.

March 13, 2010 12:15 AM
113
Paige said...

Those look great! I came across a recipe for tie dye cupcakes. Wonder if you can make tie dye cake balls? Love coming by to see your artistry. Have a great weekend!

March 13, 2010 12:23 AM
114
Magdalena Vargas said...

Those look so yummy!!!! : )

March 13, 2010 02:40 AM
115
Deb Madison-Levi said...

TIP: the recipes calls for 2 oz. of food coloring ~ my grandmother suggests using 1 oz. & refilling the bottle w/water for 2nd oz.; slick trick! I’ve made her Waldorf Red Cake recipe for years and have often wondered about switching out the color ~ thanks for the great visuals!

March 13, 2010 08:28 AM
116
Stephanie Delgado said...

I love red velvet cake and love the green velvet even more as St. Patrick’s Day is also my birthday! As I was looking at possible birthday gift ideas to fulfill my family’s request, I came upon the Cricut Cake! Wow! That would be an awesome gift! Have you used it? Seems like it’d be a great addition to your work and blog. I’d love to hear your thoughts on it.

March 13, 2010 10:29 AM
117
Delia said...

Love the green cake balls. So cute!

March 13, 2010 12:43 PM
118
MarianaB said...

Question: can i make cake balls using buttercream frosting instead of cream cheese frosting?

March 13, 2010 02:20 PM
119
Sarah said...

Ohmygosh ohmygosh ohmygoooosh. Those little cake balls are THE CUTEST I’ve ever seen!!!! Seriously, they’re ADORABLE!!!!

March 13, 2010 03:55 PM
120
Pam said...

Wonderful – and just in time too! Thanks Bakerella!

March 13, 2010 05:15 PM
121
Jen P said...

I love love love the cooked frosting. My mom makes Red Velvet Cake (from scratch) every year for Valentine’s Day, and that is the frosting she makes. I think it takes a while to get the hang of making it right (took me a few tries :P). It should be very light and fluffy. Oh- she also cuts the nine inch cakes in half horizontally so that it makes a four layer cake. So pretty and delicious!

March 13, 2010 05:51 PM
122
Hannah said...

Yaay! They look so yummy. You did a great job as always.

I’m following ur blog for a month now and I’m really impressed. :] Your blog inspired me to make a own one.

Greetings and best wishes from Germany :]

March 13, 2010 06:13 PM
123
carolina said...

fantastic bakerella!!

March 13, 2010 06:39 PM
124
Stephanie Burns said...

So cute and very creative!

Your cooked frosting recipe dilemma reminds me of the time I made coconut cake (with Cream of Coconut-delicious) and couldn’t decide if I liked cream cheese or white frosting with it.

The white and fluffy won out! While I love the richness of cream cheese frosting, it fought with the coconut. I added some Cream of Coconut to the frosting and it was Heavenly!

I also frost chocolate cupcakes with the coconut frosting. It’s like a Mounds but a cupcake:)

Keep up the awesome work!

March 13, 2010 07:29 PM
125
Audra Lurvey said...

I literally read this post as soon as I put my green velvet cake into the oven for cake pops. Unfortunately I used 2 bottles of green food coloring. It is more like black velvet cake. Oh well, I think the kids will eat them anyways :)

Next time I will check here first…

March 13, 2010 09:17 PM
126
Sam and Schrodinger said...

Oh! I think I’ll make these on Tuesday–thanks for the inspiration!

March 13, 2010 10:24 PM
127
andrea nina said...

loves these! there’s something about the green that makes it much more appetizing. also love the cake balls. great idea! xoxo

March 14, 2010 12:43 AM
128
thepastrykook said...

these look fab!

March 14, 2010 07:38 AM
129
Rebecca said...

How about a combination of the two for Christmas? You could do one layer in red and one layer in Green for a nice holiday surprise under the white frosting…..

March 14, 2010 08:27 AM
130
Cerise said...

Those all look fantastic! I can’t wait till I get my oven next month! Every time I visit your site I want to bake!!

March 14, 2010 10:56 AM
131
Leee said...

aw how cute <3 I like that it could be used with less oil and still taste good ^___^ I hate having too much oil or butter. It just irritates me for some reason lol.

btw im surprised you used the liquid food coloring. I always remember you using the gel food coloring… or maybe my brains gone haywire xD

March 14, 2010 12:16 PM
132
Hannah Q said...

Oh my. I was thinking about doing that this St.Patricks Day. I was reading Pioneer Woman’s cookbook then seeing the red velvet cake and cake balls, I wanted to make it green instead. At first I thought I was crazy to do such a thing but then you do it. Wow you amazed me everyday. Later today I’m going to make a “green velvet cake” to make cupcake pops without the pop. :D

March 14, 2010 12:56 PM
133
Alisa-Foodista said...

They look really good, and I just have to say that I love the cake pops :)

March 14, 2010 02:32 PM
134
The Teacher Cooks said...

You are very creative. I have tried both types of icing and I prefer the cream cheese. I also loved what you did last year.

March 14, 2010 04:36 PM
135
vesta said...

So cute! My husbands bday is St Patty’s day, I did this for him last year! Glad to see someone else had the idea too!

March 14, 2010 05:28 PM
136
Jamie said...

Beautiful! But i’m with you. I’m a cream cheese girl at heart too!

March 14, 2010 08:10 PM
137
Pamela said...

These look FABULOUS! I think I might just give these a try after I finish baking my Irish Soda Bread!

March 14, 2010 08:16 PM
138
Raquel said...

Wonderful! I always look forward to your posts. My daughter will be turning 2 on St. Patty’s Day and I’m thinking about making cake balls using the Red Velvet Cake recipe above. If I’m baking a basic 13×9 sheet cake how long should I bake it for? Thank you :-D

March 14, 2010 10:17 PM
139
Heide M said...

Cute Cupcakes

March 15, 2010 01:20 AM
140
Heather said...

Happy St.Patty’s Day Bakerella! Absolutely LOVE your blog and can hardly wait for your book…can’t wait!! Thank you so much for sharing your creativity with us all!

March 15, 2010 02:06 AM
141
Stephanie said...

Spectacular!

My first cake balls are in the fridge now- complete with green food coloring!

March 15, 2010 02:18 AM
142
jenn said...

amazing green cupcakes!! i’m intrigued by this cooked frosting now…

March 15, 2010 02:27 AM
143
Jolette said...

Trust Bakerella to make GREEN CAKE look fantastic! I mean, isn’t there supposed to be something inherently creepy about it? Well, these sure don’t look creepy – in fact, they look dainty and delicious and the cake balls are my favourite. Those shamrock sprinkles are delightful! Makes me wish we celebrated St. Pat’s in South Africa… Perhaps I could use yellow icing and make it a tribute to our rugby team? ;-)

March 15, 2010 08:18 AM
144
Sherrie Crowell said...

My daughter had a green velvet wedding cake (that my son made) I had never heard of green velvet before that, the green really pops out at you, she had a very irish wedding so the colors worked perfectly, I will have to make green cake balls for there anniversary!

March 15, 2010 09:14 AM
145
Lisa Cain said...

Those are adorable! I may need to make those for our office Goodie Day on Wednesday.

March 15, 2010 09:59 AM
146
Tracy V said...

Love the idea of using Green food coloring in place of the red. Too Cute.

I make that same frosting ALL THE TIME. I use it on Banana Cake, Chocolate Cake and sometimes Red Velvet. (although I prefer cream cheese frosting on my Red Velvet).

There are a few tricks to the frosting. 1st – cook the flour and milk until it is quite thick. Almost like a pudding thickness (b4 it has set). 2nd, I put a piece of plastic wrap on top of it and allow it to cool down. This helps it not get that yucky film on top (or peel the film off before you beat together). 3rd – I mix all my ingredients except the milk/flour mixture on high for about 15 mins. Yes, this breaks down the sugar and it will be light and fluffy. Then I add a spoonful at a time the milk/flour mixture. You will get great results! Yummy. It’s a light, not overly sweet, fluffy frosting!

March 15, 2010 10:00 AM
147
Grace said...

So cute! I am going to make the no-bake oreo balls for my class and cakepops for my friends! AHH! I’m so excited!

March 15, 2010 11:46 AM
148
Anonymous said...

Question…

A friend and I both tried this recipe to make cupcakes, and both had the centers fall in? We discovered yesterday that both of us had attempted the same recipe with the same result.
So, following your directions without deviation, any idea why this would have happened? We were both so disappointed to have this happen! How can I fix this before Wednesday, when I had planned to make them again? Ideas?
Thank you so much, (in advance), and just wanted you to know how much I enjoy your blog. I always look forward to reading your latest posts. So inspiring! :)

March 15, 2010 12:34 PM
149
Sarah Wichmer said...

Bakerella,
Very cute ideas!….as for the frosting, when I make it is light and fluffy….My recipe calls for 1 stick of butter and 1/2 cup of crisco instead of all butter….it also says to cream the sugar and butter and crisco for at least 10 minutes….also the flour/milk paste has to be really thick…which you said yours was so kudos. Sorry if you got all this info already…didn’t have time to read all the comments.

March 15, 2010 02:30 PM
150
Heather (Heather's Dish) said...

STUNNING! i do love red velvet…but only homemade and only with cream cheese frosting. i guess you could call me a red velvet snob :)

March 15, 2010 03:35 PM
151
june2 said...

Green pee or green peas? That is the question…

http://www.vanillagarlic.com/2007/03/sweet-pea-cupcakes-with-sour-cream.html

March 15, 2010 06:47 PM
152
Rosebud said...

You just have the best ideas ever! I love looking at your blog.

March 15, 2010 08:16 PM
153
Jane said...

Ahh here it is (again) the TRUE Red Velvet debate.

After doing a bit of research on it and makig it for a few years, I’ve also become a Red Velvet Cake snob. But, ONLY with the Cooked Frosting. I do love cream cheese frosting as much as the next gal, but really, it’s not red velvet unless it has that cooked frosting on it.

I use equal parts of softened butter and sugar, 1 cup each. I use my Magic Bullet to make my sugar superfine. I cook my mixture til it’s pretty thick too, like it comes away from the pot. But my secret? I don’t let it cool completely. Instead of beating the sugar and butter for 10-15 minutes, I add spoonfuls of the *slightly warm almost room temperature* cooked roux, so it slightly melts the sugar crystals (yes I’m quite impatient lol). And then I whip it on high for about 3 minutes. It’s light, fluffy, melt-in-your-mouth, and not-too-sweet.

Another poster mentioned of her grandmother using a 1-oz. bottle of food coloring and refilling it with water to make the second ounce… I have always done that too!

March 15, 2010 09:02 PM
154
Cathy Hansen said...

can not wait to share this website with my daughter. She is a new mommie who loves to make cupcakes but when she sees these, she will definitely start to make pops instead. What fun and you are so clever.

March 15, 2010 09:20 PM
155
Bethany said...

These are awesome! Love the green!

In our family “Red Cake” is only served with the cooked frosting. We all love cream cheese, but never use it on our red cake. When I make it, I beat it on high for about 10 minutes to make it fluffy. Still, it definitely has a different consistency than other whipped frostings…and there’s nothing like the taste. Worth a try if you’ve never made it!

March 15, 2010 10:33 PM
156
Circle F said...

I have a question…. if you use the cream cheese frosting recipe, do you have to refrigerate the cupcakes?? thanks :-)

March 15, 2010 11:59 PM
157
Marie said...

Oh wow, so pretty !

March 16, 2010 08:11 AM
158
nika's mom said...

My first post even though I have been following your blogs for ages.

I LOVEEEE IT!!! Just a small question – Did you still use the cacao in the Red Velvet Cake or did you omit it?

March 16, 2010 10:14 AM
159
Shelley said...

I made these last night, and they worked perfectly. I followed the pp’s suggestion to mix the gel color with 1 oz. of water. Great solution!

March 16, 2010 11:40 AM
160
cheryl said...

Can you use Baker’s semi-sweet chocolate instead of bark chocolate to cover the cake balls?

March 16, 2010 12:08 PM
161
Jaime Poulin said...

I made the red velvet cake as cupcakes and used the recipe you had given and they came out awesome!

March 16, 2010 12:57 PM
162
Patty said...

Those are so cute, I love the little sprinkling of shamrocks. Great post!

March 16, 2010 07:42 PM
163
Lisa said...

Green Ketchup scares me — but apparently green cupcakes don’t!! so creative!!

March 16, 2010 08:14 PM
164
Andrea @karps said...

I made these tonight and gave a slight modification to the traditional “cake pop” http://twitpic.com/191u60.

These are delicious. Your recipe is fabulous and I’m sure they will be a hit tomorrow.

Happy St. Patty’s Day!

AK

March 16, 2010 10:49 PM
165
Louann said...

I love the green velvet and will definitely have to try this next year, great idea!
I also want to know how to avoid getting cake crumbs in the chocolate, which causes discoloration.

March 16, 2010 11:40 PM
166
Thea said...

Just made the St. Patty’s version and despite the not so fabulous dark green color, they are great! Will have to report back after I share with my co-workers tomorrow.

March 17, 2010 12:36 AM
167
Kate said...

We have a cooked frosting recipe (called “fluffy frosting”) that we use at our retreat center all the time, but it’s in no way similar to 7-minute frosting (no egg whites, etc). The consistency is somewhere between a thick, creamy buttercream and a light, fluffy whipped cream.

And if you like the cream cheese flavor, you can add a few ounces of cream cheese to the butter and sugar mixture before you cream them together and then add the cooked flour/milk mixture. This gives the tangy flavor of the cream cheese, but keeps the fluffy texture.

After about six years of making this frosting, we’ve found that using super-fine sugar really helps the sugar dissolve better in the butter and prevents the graininess that can sometimes occur. Happy baking!

March 17, 2010 08:34 AM
168
Ashley W. said...

Thanks Bakerella! I made these last night and had so much fun! Here is a link to my blog post about it. http://teaberries.typepad.com/teaberries/2010/03/st-pattys-day-cake-balls.html

March 17, 2010 09:35 AM
169
Melissa said...

Made these last night! AMAZING! I have never had much luck with Red Velvet from scratch, but these Green guys turned out great. They are shamrockin’ (excuse the corniness).

March 17, 2010 09:40 AM
170
Tricia Willoughby said...

I made some Green Velvet cookies and they were SOOO yummy. Recipe can be found here… http://evilyumminess.blogspot.com/

March 17, 2010 03:05 PM
171
Valerie said...

I hate to add something “off-color” to your wonderfull green cupcakes…(hehe…couldn’t resist the pun) but I made these yesterday (with cream cheese frosting) and ate one on an empty stomach (yeah…it was my breakfast…can u blame me?) NOT RECOMMENDED!! You’ll have colorful product of a tummy-ache!! But, again, WORTH IT. Just a friendly warning :) Love your blog (if it’s still considered a blog??)!!

March 17, 2010 04:52 PM
172
Tessa said...

I am going to bake these today! This is the first time I’ve ever attempted to bake something from your blog, though I’ve been following it for a while :) I hope my cupcakes turn out as lovely as yours do!

March 17, 2010 05:15 PM
173
Tiffany said...

Love them!!! Tried them today. http://frugalgourmetmom.blogspot.com/2010/03/experiment-cake-pops.html Couldn’t believe how easy they were! I think perhaps by my daughter’s birthday I may be feeling brave enough to try the “hello kitty” ones. She would just flip out! Thanks for the wonderful inspirations!!!

March 17, 2010 06:01 PM
174
Laura Mendoza said...

Hello Bekerella … I’m from Argentina and I love your recipes and especially the pop cakes, but instead of using cream cheese using “dulce de leche” milk candy (it’s like a jam made with milk and sugar, typically in Argentina and is spreadable) and are excellent, as I have tried to do some of your recipes and I have found. kisses Laura

March 17, 2010 07:00 PM
175
Heather H. said...

I made the cake balls for St. Patty’s Day and everybody loved them! I’m sure I will be making them again :) Thanks for the recipe!

March 17, 2010 09:36 PM
176
Vicki said...

I make the cake ball all the time after i bake the cake i add 1 cup of powered sugar instead of frosting. roll into balls then dip into chocolate and they are awsome! I’ve only made them with chocolate cake.

March 17, 2010 10:27 PM
177
Debbie said...

Your creations are so cute! I made mini cookie cupcakes for St. Patty’s http://www.squirrelbakes.com/2010/03/st-patricks-day-peanut-butter-cookie.html

March 19, 2010 11:10 AM
178
Shannon said...

I was so inspired! This is the first time I have tried any of the cool things I’ve found on the net. They turned out great!

http://whoknowswhat-shannon.blogspot.com/2010/03/wordless-wednesday-green-velvet.html

March 20, 2010 02:37 PM
179
Lisa Cain said...

Hey! Where are you? It’s Tuesday already! I hope you’re okay!!

March 23, 2010 11:08 AM
180
Tarran said...

I made these and my god they were like the food of the gods, absolutely addictive. I usually don’t eat my own baking, but I couldn’t stop myself.

My current wonder is if there is anyway to make this so that it is a chocolate cake, but still with that fantastic texture. Since I’m assuming the vinegar/baking soda did most of the work.

March 23, 2010 01:00 PM
181
Tine said...

Hi Bakerella,

Just right now I’m eating my first red velvet muffin and I have to say, it’s delicious!! The recipe is really easy and the ingredients are available in german supermarkets as well.

The only problem I got: The red muffins are not that red as yours, they are just light red, not dark red :(
What could be changed, to get a more colourful result? More food colour or mor kakao?

March 23, 2010 05:03 PM
182
Diane said...

Where oh where is Bakerella????????

March 23, 2010 08:35 PM
183
Shannon said...

Bakerella, about the red velvet cake recipe – when it says vanilla, can you use vanilla extract? I don’t know what vanilla is supposed to mean :X

March 23, 2010 10:01 PM
184
Lisa said...

Thank you so much for these cupcakes!!!! My daughter and I are both allergic to Red Dye and can’t ever eat Red Velvet Cake! We will totally make this recipe! Thanks again.

March 24, 2010 03:24 PM
185
debbie said...

Where are you bakerella? Missing you. Hope everything is ok.

March 26, 2010 08:16 PM
186
Kara said...

This is a fabulous idea. I’ll be sure to try it out next St. Pat’s day.

March 30, 2010 02:06 PM
187
Bricklend said...

does anyone know the shelf life for these?

April 4, 2010 03:13 PM
188
Lorraine @ Not Quite Nigella said...

They are amazing Bakerella! The first thing they reminded me of was Elphaba from the musical Wicked. Gorgeous!

April 4, 2010 07:46 PM
189
N Russell said...

Bakerella….I used the cooked icing recipe on my wedding cake 25 years ago and everyone loved it. Here’s the recipe I used. It’s a bit different than yours but not by much:

5 Tbsp. flour
1 cup milk
1/2 cup Crisco
1/2 cup real butter
1 cup sugar
1 tsp. vanilla

It holds up well if kept cold and is light and fluffy…..and SO SO YUMMY!!! See if this recipe comes out any better. btw, the last step is to beat all the ingredients just until the grainy feeling from the sugar is gone. Hope it works well for you. Personally, I think it’s perfect on any cake.

April 5, 2010 04:18 PM
190
Bethany B. said...

Once upon a time (lo about 15 years ago), I was going to fix a red velvet cocoa cake for a family gathering. But I was out of red food coloring, so I decided to swap in green. It came out sort of a military-fatigues-meet-baby-diaper shade. Between that, the cake being a bit drier than usual (may have over-baked it), and the bits of egg shell that found their way in, I was forever put off of green cake.

On the upside, my willpower to avoid sweets for today has been re-invigorated. :)

April 6, 2010 10:54 AM
191
Angela said...

How do you get the white chocolate to coat the cake balls so smoothly?

April 8, 2010 06:01 AM
192
Angela said...

Also, what is the best chocolate to use?
Do you use veg shortening?
Where can I buy the 1.5″ flower cutter for the bottom of cupcake pops?
How do you make the cupcake pops w/ the crinkled bottoms? Looks like the bottom of a recess candy?

April 8, 2010 06:03 AM
193
betty said...

i just made red velvet cupcakes last weekend and was wondering if i could use green or blue or pink colouring as well ???

these green ones looks fab and i also have the cooked frosting recipe bookmarked!!

April 8, 2010 10:26 PM
194
Hilda said...

Really wonderful…

Kisses from Spain

April 9, 2010 07:32 PM
195
cynthia said...

how can you make your cupcakes pops nicely like that? sometimes some of mine are either higher on one side (like a hill). what did i do wrong?

April 13, 2010 12:51 AM
196
Charity said...

I love the cake balls!! My parents anniversary is on St. Patty’s Day and I will be making these for them next year!. Love them.

April 29, 2010 02:33 PM
197
Fallynn said...

I actually have my own red velvet recipe that is a huge hit everywhere!! Anyway, for my beat friends birthday I made a “green” velvet layer cake and it turned out amazingly bright green (and tasty!!). I love the idea of coloring red velvet other colors! :)

October 6, 2010 03:38 AM
198
Christina said...

I LOVE THE LITTLE GREEN AND WHITE CAKE BALLS !!!!!!!!!!!!!!!!!!!!!!!!! They are extremely adorable.Awww they are so mini=)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

October 12, 2010 07:30 PM
199
Karina said...

i think they are extremely adorable a new twist which is something everyone needs and at first thought i loved the frosting thinking something cooked….unheard of to me…but i gave it a try.. and sad news is that it didn’t work out for me it tasted too buttery and i had pieces of the cooked flour with milk in it.. anything i did wrong….any clues why…..please do help !

October 16, 2010 07:20 PM
200
RainbowStar said...

Hello, Do you use white cake mix for this and then add the green food coloring to the batter before it is baked? Thanks!

December 14, 2010 01:17 PM
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