Take that Michael Stern!

Overdone?  I'll be the judge of that.

Where is this creation located??

On my plate right now. 

Gone in 60 seconds.

Yes please!

Wow! That looks amazing but I have found too many red velvets to be so disappointing even though I have to get them every time I see them, no matter how full I might be.

Just to clarify, that is a Red Velvet Pie. 

Available only from Bobbi's kitchen.

fwiw, Bobbi is to pies what Jane and Michael are to Roadfood.

That is one fine looking slice of pie there JRPfeff!  I've learned firsthand just how good of a baker Bobbi is.

Here is a fine piece of red velvet cake I had last year at C & K BBQ in St. Louis.

BB, that's a gorgeous photo. I love red velvet cake and I hope to find lots of it when I'm down south next month.

JRPfeff, I completely agree.  There is not enough red velvet in the world for me, and I only see it sporadically.    Chris

I'm not a cake person, so someone please explain:  Red Velvet Cake doesn't taste like anything red (cherry, strawberry, Cheerwine, etc.).  So why is it red?  Is it just food dye for the sake of looks? 

JRPfeff


Just to clarify, that is a Red Velvet Pie. 

Available only from Bobbi's kitchen.

Are taste testers needed? How would one apply for such a position?

Pigiron, the fine folks at Wikipedia can explain about red velvet cake better than I can...
                             http://en.wikipedia.org/wiki/Red_velvet_cake   

Pigiron


I'm not a cake person, so someone please explain:  Red Velvet Cake doesn't taste like anything red (cherry, strawberry, Cheerwine, etc.).  So why is it red?  Is it just food dye for the sake of looks? 

I don't ask questions, I just eat the cake, man.

When I was little we would make them for my grandpa. His birthday is 2/7. It's basically a devil's food cake with the food coloring, but I'm sure someone here will chime in with the real meaning & history & whatnot. It's delicious.

It is a buttermilk cake with a little bit(1-2 Tablespoons for a 9" 2-layer cake) of cocoa powder. It does have a lot of red food coloring(an entire bottle for the full recipe). From what I have read, it used to be served for holidays because of it's dramatic appearance.

I think I know who Pie Diva is!  Welcome to Roadfood!

stricken_detective


When I was little we would make them for my grandpa. His birthday is 2/7. It's basically a devil's food cake with the food coloring, but I'm sure someone here will chime in with the real meaning & history & whatnot. It's delicious.

 
Devil's Food cake is wonderful.  I would eat that in a second, but I would hesitate before selecting that red slice.  I think chocolate cake is way more appealing in its natural chocolatey brown state than artificially red.  I didn't grow up with Red Velvet cake, as a matter of fact, I never heard of Red Velvet cake before 5 years ago, so I'm sure it's just a perception thing, but the red color is a turn off to me (as is the idea of a whole bottle of red chemical food dye).  If someone presented me some fresh sliced Katz's pastrami that was dyed bright yellow, I think I would have the same reaction. 

Thank you. And wait til you see the line-up of pies at the party.

OK... WHERE is Bobbi's kitchen??!! HAVE to get that recipe!!

Pigiron

stricken_detective


When I was little we would make them for my grandpa. His birthday is 2/7. It's basically a devil's food cake with the food coloring, but I'm sure someone here will chime in with the real meaning & history & whatnot. It's delicious.

 
Devil's Food cake is wonderful.  I would eat that in a second, but I would hesitate before selecting that red slice.  I think chocolate cake is way more appealing in its natural chocolatey brown state than artificially red.  I didn't grow up with Red Velvet cake, as a matter of fact, I never heard of Red Velvet cake before 5 years ago, so I'm sure it's just a perception thing, but the red color is a turn off to me (as is the idea of a whole bottle of red chemical food dye).  If someone presented me some fresh sliced Katz's pastrami that was dyed bright yellow, I think I would have the same reaction. 

Then I highly suggest closing your eyes & opening your mind, my friend.
 
Pie Diva, welcome to Roadfood!!! lol  (I found a place that sells Cheri Beri Pucker, btw...)

Pie Diva


It is a buttermilk cake with a little bit(1-2 Tablespoons for a 9" 2-layer cake) of cocoa powder. It does have a lot of red food coloring(an entire bottle for the full recipe). From what I have read, it used to be served for holidays because of it's dramatic appearance.

True red velvet cake actually calls for Dutch Cocoa, which is a type of unsweetened cocoa that treated with an alkali in order to neutralize the natural acids found within cocoa. It is more delicate than regular cocoa with a more subtle chocolate flavor.
 
Consequently since there is no acid within the cocoa the addition of baking powder (and usually some vinegar) is used in conjunction as the leavening agent. This is what they do for red velvet cakes. I have made plenty of them and this is always the trickiest part to remember.