Recipe for Red Velvet Cake

Recipe for Red Velvet Cake. I wanted to share this recipe for the red velvet cake that zakiawBlog shared. It looks really good and I plan to try this cake recipe.

Thereare some peolw out there that don’t want to try a red velvet cake because it has vinegar, but let me tell you that there is very little vineger in the recipe that you can’t taste the the vineger.

I have been looking to see if there were other red velvet recipes and I stumbled on the history of the red velvet cake. I thought it was interesting to read about the red velvet cake. I have provided a couple of links below on the history of Red Velvet Cake. I hope you will also enjoy the history of the red velvet cake and enjoy the recipe that my fellow blogger has provided.

There are different stories on how and where the red velvet cake originatredin New York Waldrof-Astoria Hotel. The story is that a woman dinning in the Waldrof-Astoris Hotel had order a slice of cake for desert. Some say she asked for the recipe before leaving, and the kitchen provided the recipe. After, receiving a bill from the Waldrof-Astoris Hotel for $100 up to $300 (The ammounts vary, according to which story you read) for the recipe.They say she became outrage and decided to get revenge by handing out the recipe via a chain letter.

During the World War ll, food had to be rationed. Baker’s added Beet juice to make there cakes red. Beets were in some of the recipes. Beets retaind moisture which helps make the cake moist. During this great depression, Adams Extract was the first company to make red food coloring and  and flavor. Adams Extract provided a point of sales poster and tear off cards with the red velvet cake recipe to help promote the food color and flavorings.I hope you enjoyed the story about the red vevket cake.

I’m going to be working on my son and his girlfriends baby shower cake this week end. I’m going to prepaid the baby bottom, work on the bow I’m putting on top, and the cut outs I will put on the gift box. I will probably wait to make gum paste tissue paper the day I put cake together which will be the day before the baby shower that way it has time to dry.

I want to thanlk everyone for stopping by and for following me. I hope everyone has a blessed day.

History of Red Velvet

Lamb Easter Cake

Lamb Easter Cake.I thought this cake was too cute and I wanted to share this cake with you that In the Charming Kitchen shared with us.

I know Easter has passed but you don’t have to wait to for  Easter to come back around. I think this would make a great baby shower cake. You may have someone in your life that love lambs. If you have that someone tin your life that is all about lambs then make this a birthday cake for that someone.

In the Charming Kitchen showed us two different ways to decorate this cake. I really do adore the white chocolate curls. It really is a great idea to use the white chocolate shavings. I do like the star tip swirls. Most would have used the star tip and justnput stars all over the lamb. I think if your going to use the buttercream icing/frosting, then I would suggest the swirl.

Wantto take this time to thank In the Charming Kitchen for sharing this decorated cake with us. You really did a great job on this cake. Great Ideas with both the chocolate and the buttercream. Thank you so much for sharing.

Ifyou don’t know how to make buttercream icing/frosting, just look it up on my blog “All about Buttercream and Buttercream Continued”.

Thankyou for visiting my blog and I hope you will check out the cakes I made in my gallery or at



















Easy Gluten-free and Vegan Carrot Cake

Hey everyone

I am researching some Gluten Free cakes. I have found this Easy Flute — free and vegan Carrot Cake that freshbeetz has shared with us.

I do hope you will enjoy this cake recipe. I want to also thank freshbeetz for sharing this recipe with us. I know that I appreciate you sharing this recipe because my grandson has to have gluten free diet.

I also wanted to inform all of you that my son and his girlfriend have moved the baby shower was moved to the 9 of may so the cake will not be posted until 10th.

Thank you all for visiting my blog

Amanda Eats Food

DSCF6255This carrot cake is incredibly simple, delicious, and much healthier than your standard cake.I madethis cake with the fam and we each baked them in our own mugs… mug cakes! 🙂 {The following recipe is for one mug cake.}


  • DSCF62451/4 cup oat flour (or another GF flour)
  • Carrots, duh. 1/3 cup of them.
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp of salt
  • 1 Tbsp of cane sugar
  • 1/2 packet of stevia
  • 1/3 cup of cooked or canned carrots
  • 2 Tbsp of almond milk
  • 1/4 tsp of vanillaextract


  1. Preheat your oven to 350DSCF6236
  2. Cut your carrots and then boil or steam them until they’re super soft. If you used canned carrots, just drain ’em.
  3. Combine all of the dry ingredients into a medium sizedbowl and mix well.
  4. Once your carrots are fully cooked and soft, drain and mash them. Mine were still a…

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Modeling Chocolate

My son and his girlfriend are having a baby boy. He is due in June. I’m planning a baby shower for them. I’m making the cake for them and I havemtil May 2nd to get it done.

I’m making a cake that looks like a gift box. There will be a babies botoom and legs standing next to the gift box. It will look like the baby is leaning into the gift box.

I’m going to make the gift box light blue with rocking horse, onesie, and baby carriage as decoration on the gift box or put an impression of a big star and then in the middle of the star put red or yellow small star in middle of big star. I believe I’ll make the ribbons and bow dark blue and red. I thought about yellow but I think red will be better.  I’m going to put red shorts on the baby. I’m going to put rattle and shoes on the board in front of the gift box.

I went to the store the other day and I bought some supplies to start making the legs, bottom, and Shoes and rattle. I haven’t used modeling chocolate before now. I’ve never used modeling chocolate before and it is awesome. I Love it. I want to let you all know that the modeling chocolate is 6ozs. It don’t look like a lot but when you start kneading, it will be a lot more than it appears to be in the pack before you open it.

I rolled the 6oz pack of modeling chocolate into a cylinder then I bend the bottom to make the foot. I shape the foot the I push the middle on to the foot. To make it curve to make a knee. I put a dowel in the middle of the legs so when I make the bottom I can push legs into the bottom. I’ll put dowels in the back of the bottom so I can attach it to the cake.

Here are the feet I made Saturday May 18, 2015.


I’m pretty happy with them. I will post every part of the cake as I do it. I will also so you the finished product.

Gluten Free Easter Egg Cake Pops

I wanted to share Jan’s Gluten Free. She is providing a gluten free cake pops.

Jan's Gluten Free


Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix ( ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from…

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Gluten Free Buttercream

Hello everyone,

I just found out that my grandson is allergic to wheat, oats, peanuts, and dairy. So now I have to research every ingredient that goes into the buttercream and cake I make. I hate that for my little guy and all children that has these allergies. Well now I’m going to find out not just for my grandson but for all children.

Today we are going to cover if the ingredients in buttercream is gluten free. Before I start to talk about the glulent free ingredients, I do want to remind everyone to read the labels to see if it is gluten free. It’s always important for you to check for yourself because some have a more serious allergy than my grandson.

I have found that the the U.S. Food and Drug Administration (FDA)  has created a regulation in 2013 for all food products.Manufacturer that use any of the following terms “gluten free”, “free of gluten”, “no gluten” and “without gluten” But they are accountable for using these terms In a truthful and not misleading way.

The FDA has set a regulation for any manufacturer that use any terms that claim they are “gluten free” on any of their  food labels. The regulation that the FDA has set for guten to be less than 20 parts per million (ppm). This is the lowest level that can be reliably detected in foods thats using scientifically validated analytical methods. There are other countries and international bodies follow this same criteria, for most people with celiac disease can’t tolerate small amounts of gluten. You can visit the follow site to read all about the regulation and for those of you that want to know what is gluten this is the site to go to.

I found this web site for about the ingredients that are in Crisco Crisco is gluten freefree Here is a topic about Crisco being gluten free. I’ve found that Crisco is safe to use for the buttercream icing/frosting.

Wow! That’s a lot information on just Crisco shortening. I guess we will need to cover powder sugar and Vanilla on the next blog. I feel for all of you that are going through what my family is going through with my grandson. So much to learn! We can say it is safe for us to use shortening for our buttercream.

All about Buttercream

Buttercream is an icing/frosting you that you can use as a filling, cover cakes and use to decorate. Buttercream is easy to make. There are many different ways to make buttercream. I think the name speakes for it self.

The ingredients in the recipe play an important role:

Shortening helps the texture of the buttercream. The more you use it the creamer it gets.

Flovoring gives the icing an enhanced taste. If you use clear flavorings, it will help you to achieve a pure white color.

Milk/Water will help you to get proper consistency

Meringue Powder is used to stabilize the icing. It helps to use Meringue power when making flower or other decorations.

Pure Cane Confetioners’ Sugar/ Powder Sugar This is primary ingredient.

Salt will add flavor but will also cut the sweetness of the icing. It really makes a difference. I’ve forgot to add it and I can tell a difference.

Ways you can make butter cream

When I took that Wilton class on decorating with buttercream, I learned the Wilton buttercream recipe.

Wilton Recipe

1 cup of shortening

1 lb Powder sugar/confectionery

1 tsp Vanilla, almond or butter

2 tablespoon Wilton Meringue Powder

A pinch of salt.

This recipe is good when having celebrations outside. This recipe buttercream holds up better outside.

You can make chocolate buttercream. To make chocolate buttercream, you will add ¼ cup of cocoa or three 1 oz unsweetened chocolate squares, meltedmelted, and an additional 1 to 2 tablespoons of water/milk to recipe. Mix until well blended.

I will tell you more about the thickness and tell you about some of the other recipes.

Thanks for reading my bolg. I hope you have a very blessed day.

Buttercream Continued

Buttercream Consistency

The consistency of the buttercream depends on the decorations you will be making.

Stiff Consistency

Use stiff icing to make and flowers that have upright petals, such as roes and sweet peas. If the icing is too thick it will cake and if it is not thick enough the flower petals will droop.

Medium Consistency

Medium consistency icing is to be use for boarders, figure piping and flowers that lay flat such as drop flowers and swirl flowers. To get stiff icing you will add one teaspoon of water or milk to each cup of of the stiff icing ( add an additional teaspoon water or milk when using a the full recipe. Make sure to blend it well.

Thin Consistency

Finally, you will use the thin consistency for writing, vines, leaves and icing the cake. You will want to add 2 teaspoons of water or milk to the stiff consistency icing (for full recipe you will add an additional 2 tablespoons of water or milk.

Ready-to-use decorating icing has the consistency for decorating. It’s a time saving option, but more expensive. You can buy the icing at some retail stores, at a craft store and you can buy it online. Canned icing that you use for the every day cake is too thin to decorate with.

There is a creamy white buttercream icing mix. You can get it at any retail store, craft store, and online. The buttercream icing is another option for making decorating buttercream fast. You just add butter of shortening, and milk. The icing mix will yield 1½ – 2 cups of buttercream –– it will be just enough icing to cover an 8 inch cake.

You can also purchased tube decorating icing. Tube icing is good for adding a small amount of color to your cake.

This wraps up the consistency of buttercream,

Next time I will tell you about the the different decorating bags (featherweight and disposable bags), the coupler, preparing featherweight and disposable bags, filling closing featherweight and disposable bag.

We need to cover all if this and more before I star posting pictures of the cakes I have done and how I made them. These topics are a must know because you need to know about buttercream.

If you want to see the cakes I made or live in Clinton, and need a cake you can visit:

Thank you for visiting and reading my blog and God Bless each and everyone of you.