Homemade Brown Velvet made from pure beetroot
(some tips for top decoration)
You might be wondering why I made this brown velvet instead of red velvet....Well, so this is the reason.
I am actually a red velvet lover and was trying to make red velvet. It started when I tried it in one of the bakery which sold red velvet with cream cheese frosting and fully covered by crunched peanut on the outside. It was nice.....until I started to researching about Red Velvet cake history (since I love it so much 😅) and also its composition.. But then I realised that what I have been eating is a fake red velvet (oops, it doesn't mean not edible or something). I called it fake just because usually in some cake shop they just use red food colouring in the sponge cake so it becomes red, yes just red colour.
Since that time I was very curious about how the real red velvet tastes like, so I searched about it further and found a bakery which they said has the best Red Velvet in town...
I called it ORIGINAL RED VELVET because it made from beetroot (although using some red food colouring as well)....
When I firstly tried it.. I can feel that it really is the best red velvet😆😆 (even the smiley face can't describe my happiness for finding my perfect match :P)
It was the the cream cheese that has made me fall in love at the first time. But, knowing that it's texture is perfectly dense and moist make me even fall in love with that cake... I like it in every bite and it feels so addicting because of the dense yet moist texture (unlike the normal sponge cake)
And finally...I decided to try out making the original Red Velvet 💃
But......my first time experiment turns out to be.......
TADAAA~ a brown velvet 😅😅😅😅
Well..I could admit that it was due to my stubbornness...I want to avoid using food colouring at all (for health reason LOL) but I realised that even though the beet root is very red but still you need that red food colouring to make it red.
(some tips for top decoration)
You might be wondering why I made this brown velvet instead of red velvet....Well, so this is the reason.
I am actually a red velvet lover and was trying to make red velvet. It started when I tried it in one of the bakery which sold red velvet with cream cheese frosting and fully covered by crunched peanut on the outside. It was nice.....until I started to researching about Red Velvet cake history (since I love it so much 😅) and also its composition.. But then I realised that what I have been eating is a fake red velvet (oops, it doesn't mean not edible or something). I called it fake just because usually in some cake shop they just use red food colouring in the sponge cake so it becomes red, yes just red colour.
Since that time I was very curious about how the real red velvet tastes like, so I searched about it further and found a bakery which they said has the best Red Velvet in town...
I called it ORIGINAL RED VELVET because it made from beetroot (although using some red food colouring as well)....
When I firstly tried it.. I can feel that it really is the best red velvet😆😆 (even the smiley face can't describe my happiness for finding my perfect match :P)
It was the the cream cheese that has made me fall in love at the first time. But, knowing that it's texture is perfectly dense and moist make me even fall in love with that cake... I like it in every bite and it feels so addicting because of the dense yet moist texture (unlike the normal sponge cake)
And finally...I decided to try out making the original Red Velvet 💃
But......my first time experiment turns out to be.......
TADAAA~ a brown velvet 😅😅😅😅
Well..I could admit that it was due to my stubbornness...I want to avoid using food colouring at all (for health reason LOL) but I realised that even though the beet root is very red but still you need that red food colouring to make it red.
Before it was baked it was actually already red pale (almost like soft purple colour), but I insist on not using any food colouring and never know that it will become brown 🤭🤭
But I never regret because the taste is what matter most. The cheese proportion and the texture was perfect like what I really wanted...Here are some pictures..
Tips: For decoration on top its neither crunched peanut nor a powder. It was the cake itself that I refined through a sieve.
This was just the start of my experiment with beetroot. I will continue on tips for making red velvet cake in another post.
🌹👧
