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· Kate · Nov 17, 2011 · AM @Kate, I do all of my baking in a restaurant, so I don’t have cups, lol!
You’ll notice this is like any Red Velvet recipe you’ve seen before.For this recipe I’ve split the difference between the two with German buttercream.German buttercream is very much like a boiled milk frosting, but with the addition of an egg or two to create a creamy custard base.« Back to the Recipe Box Oct 17, 2011 · PM What a stunning and unusual cake. I want to make and eat it right now · [email protected] · 17, 2011 · PM I am not sure what happened to my comment, but anyhow this is a stunning cake as well as creative cake. my wet:dry ingredients ratio was off and the batter was almost grainy from so much brown sugar i think? i’m not sure if this is a tricky recipe (your steps are very clear so it my issues!I have saved this recipe and have marked it with a star. ) and appreciate you trying to help-i love your recipes and photos, keep it up!