How I Developed The Perfect Chocolatey Red Velvet Cake | Bon Appétit
Вставка
- Опубліковано 6 чер 2024
- Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet-from the rich chocolatey taste to the fluffiest cream frosting-before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: bit.ly/3uLqs8D
Director: Gunsel Pehlivan
Director of Photography: Jeremy Harris
Editor: Jared Hutchinson
Talent: Shilpa Uskokovic
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Culinary Assistant: Jessica Do
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
00:00 Perfect Red Velvet Cake
00:20 Day 1
01:08 Cake V1 - One Bowl Method
02:06 Cake V2 - Creaming Method
02:48 Cooling
03:49 Taste Test
05:02 Cake V3 - Brown Sugar
05:16 Cake V4 - Baking Powder
06:06 Frosting V1 - Ermine
07:09 Frosting V2 - Cream Cheese
08:00 Taste Test
09:06 Day 2 - Cake V6 Cocoa Powder
09:25 Cake V6 - Unsweetened Chocolate
10:35 Cream Cheese Whip vs. Experimental Cream Cheese Frosting
11:57 Cooling
12:39 Taste Test
14:40 Cake V7 - Unsweetened Chocolate and Baking Powder
15:22 Updated Cream Cheese Frosting
16:00 ...with Powdered Sugar
16:20 Taste Test
17:34 Cake V8 - Big Boi
18:30 Hybrid Frosting
19:12 Final Taste Test
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on UA-cam? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Розваги
This feels like the original BA Videos. I like it
I love these kinds of videos, because as a beginner baker I like to know what part does what and how the whole result changes when you replace one element.
Isn't the point of red velvet cake to react the natural cacao powder with acid (buttermilk and vinegar) to get the anthocyanins to turn reddish brown (brick red)?
Exactly. Less food coloring needed. Use science to the recipe’s advantage. So much better.
Yup! The hallmark red velvet ingredients aren't there. It's not red velvet. Just a chocolate cake tinted red. Wrong!
That's what I thought, as that's what happens with my go to Red velvet cake recipe.
I came here to say that. My recipe calls for buttermilk (tang) and then the reaction between the baking soda and vinegar. It's a perfect recipe!
I thought it was beets
oh my. very grateful for this one.
You discovered that barely any red velvet recipes have any cocoa powder because it’s not supposed to. It’s a hint, not a chocolate cake.
Looks delicious!
looks sooo yummy!
I’m on board with this. I try to be open minded with trying red velvet cake but every single time I feel it is a tasteless cake. So I welcome a slightly more pronounced cocoa flavor in red velvet.
Amazing
gonna make this more my sister 🙏
It’s not supposed to be chocolate in taste. And the buttermilk and vinegar is missing!
The one bowl method had two bowls???
That's not what Ermine frosting is supposed to look like lol
Looks delicious. Also the way you said “Jesse” 19:36 🤔😊
4:53 I dont think youre supposed to taste red food coloring in food. If it tastes bitter you're probably using a little too much.
Is this a clap back at Claire’s recent vid? lol
Literally…. The ermine frosting…
Was JUST about to say this 😂
I WAS COMING HERE TO SAY THE SAME!
I'm surprised they haven't tried “recreating” the drumstick yet lol
Quite low of them in my opinion
They would have spent time planning this, it was developed for their magazine, they filmed this over two days at least, then there's editing time, and it goes into the queue of videos that they are going to release. It is most likely a coincidence that they came out a week apart
The best red velvet I ever tried had cinnamon in it for some reason
Those creams are creamin
As a southern baker you missed the mark, a mix in the four is called for … it’s not all AP you must use pecan & cake flour equaling 1/4 cup less cake to pecan flour along with the AP
The whole point is that it's not chocolate
i would add white chocolate to my cream cheese frosting
Semangat bos ku, jos infonya
Sprinklesssss!! Where’s the chopped pecans?? 🤯🤯
Hate to break it to everyone, that first method was def not ONE bowl XD
Cream cheese + powdered sugar
is all you need for the perfect red velvet topping. There's no need to complicate it. Cream cheese is already a fairly complex taste
In a red velvet, you want some sort of consistency with cake and frosting. When the cream cheese overpowers, it’s really a dissonance with the cake. I think she did a great job with this
My hair would’ve been gray by the end of this😂
When I saw the title, I just clicked immediately to see what nonsense they are filming...... Red Velvet Cakes ARE NOT meant to be chocolatey..... If I wanted a Chocolatey red velvet cake, I'd just have a CHOCOLATE CAKE
What happened to the girl who made takis
These new people just don’t do it for me… *heads to Claire’s page*
I am honestly disappointed that you did not use the acidity of the dairy to activate the red color of the cocoa. Red velvet cake is supposed tinted by that and not food coloring. You chose the way of the coward instead of walking the path of the the true cook.
Claire's better
Where is Brad?
I think he has gone out on his own, UA-cam recommended a video of his a few days ago to me.
Edit: search Brad Leone
@@Juansonos thank you, he does have a channel, has about 75 videos up.