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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Affable-A.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 07:55, 17 January 2022 (UTC)
This is an excellent article - is there any reason not to include a recipe, or at least a link to one? We're disseminating all human knowledge - how to do things counts, right? - MBlume 21:20, 1 July 2006 (UTC)
I am eating a piece of it right now! —The preceding unsigned comment was added by 68.18.104.52 ( talk) 22:05, 17 February 2007 (UTC).
I just looked this up because I was eating a piece (scrumptious), and I was almost (almost) turned off from finishing the slice by the photograph. It looks...well...sick—sepia-toned off angle blob on a green plate. Someone take a new, bright red picture quick.-- Fuhghettaboutit ( talk) 23:45, 29 April 2009 (UTC)
Red velvet cupcakes should be mentioned in this article. Badagnani ( talk) 06:35, 22 June 2009 (UTC)
As I was watching the Food Network "Food Detectives" on June 9, 2009, it was mentioned that female beetle carcasses, or carmine, or E120 dye, are a common source of "natural" red coloring used in most Red Velvet Cakes. I was very surprised that this was never mentioned in this article as I found it fascinating and important. He showed how thousands of female carcasses were ground up with mortar and pestle to extract a rich red color which will not deteriorate and is therefore widely used in the food industry, particularly for Red Velvet Cake. Please insert this in the main body of the article. 69.110.150.182 ( talk) 01:32, 1 September 2009 (UTC)
I was told in a college class on folklore that there is more to red velvet cake, that the recipe is a practical joke or an urban legend itself, based on the quantity of red dye that goes in it. Can anyone confirm? —Preceding unsigned comment added by 65.162.77.10 ( talk) 12:38, 17 August 2010 (UTC)
There's a disagreement about whether the mention of the urban legend surrounding the history of the cake is germane to the article. I believe that it is as it's a common piece of folklore sometimes passed as fact in non-scholarly works. Input from other editors is welcome. -- Dystopos ( talk) 21:37, 13 October 2009 (UTC)
Comment moved from Talk:Red velvet cake/Comments Astronaut ( talk) 03:03, 26 October 2009 (UTC)
"A red velvet cake was a signature desert" -- learn to spell. — Preceding unsigned comment added by 76.246.158.186 ( talk) 16:09, 24 October 2009
Was fairly widely publicised as a vegan version was used as Ellens ( Ellen Degeneres') wedding cake . This link shows the chef discussing it : http://www.accesshollywood.com/video_525781 Perhaps worth mentioning after steel magnolias as being featured with a prominent celebrity couple is likely to add to popularity. Aliciaa1988 ( talk) 01:13, 8 December 2009 (UTC)
"All use Red Coloring" I'm fairly certain that is wrong. 70.119.247.185 ( talk) 00:18, 23 August 2010 (UTC)
"The typical flavor makers in Red Velvet are, chocolate, buttermilk, vinegar, butter, and red dye. These all contribute to giving Red Velvet its truly unique flavor." The inclusion of red dye regarding taste is dubious at best, as most dyes have no discernable flavor. — Preceding unsigned comment added by Millagorilla ( talk • contribs) 08:26, 26 November 2011 (UTC)
"All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes."
Really?
"There’s also a scientific myth associated with Red Velvet Cake. It has sometimes been asserted that the cake’s red color comes from a chemical reaction between the baking soda and the chocolate in the recipe. This is the result of a simple misunderstanding of the chemistry involved. While cocoa powder contains anthocyanins (red vegetable pigments) they are only red in the presence of acids –they turn blue-green in the presence of bases. When cocoa is mixed with the baking soda, a base, the combination should turn the cake an unappetizing brownish-gray. It doesn’t, of course, because the anthocyanins are present in very small quantities, and any color shift is masked by the more prominent brown of the chocolate." [1]
Having made this cake, I will tell you the above correct.
Starlilyth ( talk) 04:45, 16 March 2012 (UTC)
Could we take this out? I've saw the movie when it came out in theaters, and I've enjoyed more than my share of red velvet cupcakes in the last 10 years. Neither ever connected in my mind... Steel Magnolias did not do for red velvet cake as E.T. did for Reese's Pieces, sorry.-- Aichik ( talk) 22:29, 27 March 2014 (UTC)
The lead suggests, "a true red velvet cake contains cocoa as only one of the ingredients"... as opposed to... cakes where cocoa is the only ingredient? The phrase should probably be changed to something that makes sense.-- Jeffro77 ( talk) 10:31, 19 May 2017 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 18 January 2023 and 5 May 2023. Further details are available on the course page. Student editor(s): Smoothieaficionado ( article contribs). Peer reviewers: FrioUverd, Wikiguy2003.
— Assignment last updated by Mantaray2 ( talk) 18:24, 23 April 2023 (UTC)
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||
|
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Affable-A.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 07:55, 17 January 2022 (UTC)
This is an excellent article - is there any reason not to include a recipe, or at least a link to one? We're disseminating all human knowledge - how to do things counts, right? - MBlume 21:20, 1 July 2006 (UTC)
I am eating a piece of it right now! —The preceding unsigned comment was added by 68.18.104.52 ( talk) 22:05, 17 February 2007 (UTC).
I just looked this up because I was eating a piece (scrumptious), and I was almost (almost) turned off from finishing the slice by the photograph. It looks...well...sick—sepia-toned off angle blob on a green plate. Someone take a new, bright red picture quick.-- Fuhghettaboutit ( talk) 23:45, 29 April 2009 (UTC)
Red velvet cupcakes should be mentioned in this article. Badagnani ( talk) 06:35, 22 June 2009 (UTC)
As I was watching the Food Network "Food Detectives" on June 9, 2009, it was mentioned that female beetle carcasses, or carmine, or E120 dye, are a common source of "natural" red coloring used in most Red Velvet Cakes. I was very surprised that this was never mentioned in this article as I found it fascinating and important. He showed how thousands of female carcasses were ground up with mortar and pestle to extract a rich red color which will not deteriorate and is therefore widely used in the food industry, particularly for Red Velvet Cake. Please insert this in the main body of the article. 69.110.150.182 ( talk) 01:32, 1 September 2009 (UTC)
I was told in a college class on folklore that there is more to red velvet cake, that the recipe is a practical joke or an urban legend itself, based on the quantity of red dye that goes in it. Can anyone confirm? —Preceding unsigned comment added by 65.162.77.10 ( talk) 12:38, 17 August 2010 (UTC)
There's a disagreement about whether the mention of the urban legend surrounding the history of the cake is germane to the article. I believe that it is as it's a common piece of folklore sometimes passed as fact in non-scholarly works. Input from other editors is welcome. -- Dystopos ( talk) 21:37, 13 October 2009 (UTC)
Comment moved from Talk:Red velvet cake/Comments Astronaut ( talk) 03:03, 26 October 2009 (UTC)
"A red velvet cake was a signature desert" -- learn to spell. — Preceding unsigned comment added by 76.246.158.186 ( talk) 16:09, 24 October 2009
Was fairly widely publicised as a vegan version was used as Ellens ( Ellen Degeneres') wedding cake . This link shows the chef discussing it : http://www.accesshollywood.com/video_525781 Perhaps worth mentioning after steel magnolias as being featured with a prominent celebrity couple is likely to add to popularity. Aliciaa1988 ( talk) 01:13, 8 December 2009 (UTC)
"All use Red Coloring" I'm fairly certain that is wrong. 70.119.247.185 ( talk) 00:18, 23 August 2010 (UTC)
"The typical flavor makers in Red Velvet are, chocolate, buttermilk, vinegar, butter, and red dye. These all contribute to giving Red Velvet its truly unique flavor." The inclusion of red dye regarding taste is dubious at best, as most dyes have no discernable flavor. — Preceding unsigned comment added by Millagorilla ( talk • contribs) 08:26, 26 November 2011 (UTC)
"All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes."
Really?
"There’s also a scientific myth associated with Red Velvet Cake. It has sometimes been asserted that the cake’s red color comes from a chemical reaction between the baking soda and the chocolate in the recipe. This is the result of a simple misunderstanding of the chemistry involved. While cocoa powder contains anthocyanins (red vegetable pigments) they are only red in the presence of acids –they turn blue-green in the presence of bases. When cocoa is mixed with the baking soda, a base, the combination should turn the cake an unappetizing brownish-gray. It doesn’t, of course, because the anthocyanins are present in very small quantities, and any color shift is masked by the more prominent brown of the chocolate." [1]
Having made this cake, I will tell you the above correct.
Starlilyth ( talk) 04:45, 16 March 2012 (UTC)
Could we take this out? I've saw the movie when it came out in theaters, and I've enjoyed more than my share of red velvet cupcakes in the last 10 years. Neither ever connected in my mind... Steel Magnolias did not do for red velvet cake as E.T. did for Reese's Pieces, sorry.-- Aichik ( talk) 22:29, 27 March 2014 (UTC)
The lead suggests, "a true red velvet cake contains cocoa as only one of the ingredients"... as opposed to... cakes where cocoa is the only ingredient? The phrase should probably be changed to something that makes sense.-- Jeffro77 ( talk) 10:31, 19 May 2017 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 18 January 2023 and 5 May 2023. Further details are available on the course page. Student editor(s): Smoothieaficionado ( article contribs). Peer reviewers: FrioUverd, Wikiguy2003.
— Assignment last updated by Mantaray2 ( talk) 18:24, 23 April 2023 (UTC)