The final dozen I sent to work with the hubby were red velvet with cream cheese frosting. The cream cheese was way too soft so I added some corn starch and about 18 pounds more powdered sugar .... or maybe just 1 pound. The recipe called for a milk and flour mixture to be added to the cream cheese and sugar mix. For piping I think the milk/flour could have been left out for a much better texture. I'm sure the original would have been wonderful for spreading on a cake. The frosting was still decadent, even with all the extra sugar and the cake was wonderful. Long ago I loved red velvet, then I used a recipe I just didn't like. Now that I've found this recipe I am absolutely in love again. The flavor, the texture, the lightness .... it's all a little blissful if you ask me.
Today I started some whole wheat sour dough from starter I keep in my fridge. I'll bake that tomorrow and update about it later. I can't wait to taste that sour sweetness!
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