Comments on: Pink Velvet Cake

By: Chelsweets

Chelsweets — Fri, 24 Jun 2022 05:16:32 +0000

In reply to edysharmaine. Hi Edy, I do not use cocoa powder when I make pink velvet cakes for that very reason! The pink is just such a delicate shade, cocoa totally ruins it :/ This recipe is based on my white velvet cake recipe which doesn't use any cocoa powder.

By: edysharmaine

edysharmaine — Thu, 23 Jun 2022 01:41:05 +0000

In reply to Rhianna. @Chelsweets, if you use the traditional red velvet recipe with the pink dye. Do you still use the cocoa powder?? Cause wouldn’t that make it brownish color?

By: 30 beaux et délicieux gâteaux de la Saint-Valentin | mes emplois préférés

30 beaux et délicieux gâteaux de la Saint-Valentin | mes emplois préférés — Tue, 01 Feb 2022 11:51:20 +0000

[…] Moulé Chelsweets […]

By: Samantha

Samantha — Thu, 02 Dec 2021 03:05:59 +0000

Quick question your vanilla layer cake has 13g (2.5tsp) of baking powder on the recipe card but this pink velvet says 2tsp is 13g of baking powder. Just trying to make sure I have the right numbers so they each bake correctly. I have made the vanilla cake many times with the 10g of baking powder it says. Please advise! Cannot wait to try this pink velvet recipe!

Thank you for all you do!

By: Jessie

Jessie — Fri, 05 Mar 2021 13:28:48 +0000

Hey!!! Been using your cake recipes for everything and they never disappoint!

I am looking to make this cake for Easter this year but need to do a Gluten Free version. Would I be able to just do a cup for cup substitute for the flour? I usually use Cup4Cup GF Flour but if you think a different gluten free flour would work better I am open to suggestions!

Thanks!

By: Sahar

Sahar — Sun, 31 Jan 2021 18:52:52 +0000

Looks so good! Can I make this cake using just the egg whites instead of the whole eggs?

By: Pauline Sto

Pauline Sto — Mon, 27 Jul 2020 13:58:21 +0000

Good morning, would this cake be sturdy enough to use rolled fondant instead of frosting?

By: Chelsweets

Chelsweets — Thu, 23 Apr 2020 20:02:12 +0000

In reply to Rhianna.

Hi Rhianna,

You totally can! Or you can use my red velvet cake recipe, which is more of a classic red velvet cake: https://chelsweets.com/2019/11/04/red-velvet-layer-cake/

Hope that helps, happy baking!

By: Rhianna

Rhianna — Wed, 15 Apr 2020 08:46:21 +0000

Can I make the Red Velvet Recipe and just use pink dye instead of Red to get the same effect but texture/softness of redvelvet?

By: Chelsweets

Chelsweets — Thu, 05 Dec 2019 00:42:14 +0000

In reply to Catherine Fernandes. Hi Catherine, You'd probably need to add about 1 Tbsp of liquid pink food coloring. Hope that helps, happy baking!!

By: Catherine Fernandes

Catherine Fernandes — Fri, 29 Nov 2019 04:11:35 +0000

Hi can u please tell me if i am using liquid pink food color how much do i have to use?

By: Chelsweets

Chelsweets — Wed, 28 Aug 2019 18:18:16 +0000

In reply to Rossy. Hi Rossy! Since I'm adding pink gel food coloring to the batter, the egg yolks don't really change the end color of the batter! I've received tons of comments from people asking if they can use whole eggs in my vanilla cake recipe, so I wanted to try to keep things simple in this pink velvet cake recipe! <3

By: Rossy

Rossy — Sat, 24 Aug 2019 03:46:51 +0000

Hi I love your cakes and I have actually made 2 of your recipes but my question is why you have whole eggs on this recipe for a cake that is white and only egg whites for the vanilla? I am seen all other white velvet use only egg whites

By: Chelsweets

Chelsweets — Thu, 22 Aug 2019 03:08:50 +0000

In reply to Rebekah. Hi Rebekah! I usually add them the day of, just to be safe! Pink heart like this are usually ok if they're flush against the cake, but if there's anything sticking off / up from the cake, those can sometimes soften and lose their shape! They also can get condensation if you live in a humid or warm place, or in the summer heat! The safest best is to add the day off <3

By: Rebekah

Rebekah — Fri, 09 Aug 2019 02:23:47 +0000

We love your cakes! Do you find that the fondant accents hold up in the frig, if you make the cake ahead of time? Or should I wait to add them the day of? Making a 1st birthday cake and trying to get as much done ahead of time as possible 🙂

By: Whisper

Whisper — Fri, 02 Aug 2019 10:15:18 +0000

Taste is what matters, my family doesn’t mind extra icing 😉

By: Chelsweets

Chelsweets — Fri, 02 Aug 2019 07:20:37 +0000

In reply to Topaz Rivera. They're both pretty sturdy / have the same structure! haha it really just comes down to what look / flavor you're after <3 Happy baking Topaz!!

By: Chelsweets

Chelsweets — Fri, 02 Aug 2019 05:31:57 +0000

In reply to Whisper. Thanks! I haven't, my cake recipes are designed to bake pretty flat, so it isn't ideal for cupcakes! It still works, but they'll make super flat cupcakes! They'll taste delicious though :)

By: Whisper

Whisper — Wed, 31 Jul 2019 01:29:39 +0000

Hello, I love your recipes! Just wondering if you’ve ever made this recipe as cupcakes?

By: Topaz Rivera

Topaz Rivera — Tue, 23 Jul 2019 22:31:14 +0000

Oh my gosh thanks so much for replying!! I also have another question, is there a difference between this recipe and the redvelvet you made for your oreo red velvet cake.. I’ve been going back and forth between which one to use. Which one do you think is sturdier? Ahhh decisions decisions lol