Comments on: A Red Velvet Birthday Cake (basket weave 101)

By: zoe

zoe — Tue, 30 Apr 2013 18:46:47 +0000

Hi Jilly,

Yes, you can, it will be very tasty!

Cheers, Zoë

By: Jilly

Jilly — Tue, 30 Apr 2013 17:35:01 +0000

Hi Zoe,
Love your stuff!!!
Can I sub dark Chocolate for the milk in the crm chs frosting?

By: Jan

Jan — Sat, 16 Feb 2013 21:44:00 +0000

Zoe, I reviewed this same recipe, and linked back to your site for the recipe. Just wish my cake decorating skills were up to yours! Beautiful work.

By: A

Sat, 06 Oct 2012 00:18:59 +0000

Or would more chocolate be the key?

By: A

Sat, 06 Oct 2012 00:18:09 +0000

WOW!! Sooo going to make this!!! I was looking at the colors of the MIlk choco frosting and the color of the actual weave decorations — How did you get the weave to be differently colored from the milk choco frosting?? Would food coloring work, because the way you did it, it looks stunning! Thanks!

By: Gauri Gupta

Gauri Gupta — Wed, 19 Oct 2011 05:39:50 +0000

Dear Zoe,

The texture of the cake is fabulous, soft and moist. I have made it a number of times but somehow it tastes a little soapy on its own, though once masked in icing it covers the taste. Any ideas why it would take on a soapy flavor. I do follow the weights and procedures right down to the tee.

Thanks

By: zoe

zoe — Wed, 06 Jul 2011 12:13:52 +0000

H Ramya,

it is actually just an optical illusion. The buttercream is all the same color, but as it sits it does get a little darker.

Thanks and enjoy! Zoë

By: ramya

ramya — Wed, 06 Jul 2011 03:42:13 +0000

wonderful cake!! wondering how the icing has 2 different colors when u made only one batch..the basket weave is dark n the icing is light colored..

By: zoe

zoe — Mon, 27 Jun 2011 19:30:04 +0000

Hi Emily,

Sure I think the cake will do just fine if you half the recipe.

I use Scharffen Berger, Valrhona, even Hershey’s special works wonderfully for many recipes.

Thanks, Zoë

By: Emily

Emily — Mon, 27 Jun 2011 18:08:23 +0000

Hi Zoe!

I’m planning to try out this recipe very soon! I just had a few questions Would it still turn out okay if I divided the recipe in half to get a smaller cake? Also, could you tell me what brand of cocoa powder I should get? I can’t seem to find any that isn’t Dutch processed!

Thank you for your help!