Hi karolyn I made your recipe 1/2 of what u made in the tutorial into 24 mini bundt cakes 12 regular cupcakes and 1 small 9" by 2" cake it came out beautifully and was absolutely delicious got raved reviews... all the credit goes to you thanks a million for posting 😍👍
@KarolynsKakes3 жыл бұрын
This is wonderful!! It really does taste so good, I'm so glad everyone liked it!
@bhagavatilad32682 ай бұрын
This recipe was the bomb delicious and I used vanilla extract and red food coloring and a packet of hot cocoa mix turned out great I love the addition of sour cream I didn’t have exactly one so I added water the cake is perfect thank you
@KarolynsKakes2 ай бұрын
Oohhhhh I love the hot cocoa mix idea, gotta try that! Thank you for sharing!
@janicescott7338Ай бұрын
I like to add a packet of instant coffee also or spoonful.
@latonyanichols45502 ай бұрын
Been watching your video's for 2 days straight, i love you😂
@KarolynsKakes2 ай бұрын
Awwww Latonya! Love you back! 😊💜🙏
@patriciapatane79263 жыл бұрын
Always enjoy your videos. To the point and practical. I’ve been baking for 40 years and you can always learn from others! Thanks for sharing! ☺️
@KarolynsKakes3 жыл бұрын
Thank you Patricia! Wow, 40 years?! That's impressive! Isn't it nice how easy it is to access information now? You got me by 20 years in this biz, but even back then, there wasn't anything like this out there. I'm always learning from others too. I'm glad I could help!
@eveevans4054Ай бұрын
Thank you I’m going to try this on Tuesday placed them in the freezer and frost them on Thursday. Thank you for your recipe. I can’t wait.
@KarolynsKakesАй бұрын
Hope you love it as much as I do!!
@bakingnana97402 жыл бұрын
The best baking channel by far Karolyn, love your upbeat fun videos 🥰
@KarolynsKakes2 жыл бұрын
Awww thank you Nana! (Can I call you Nana? LOL) I appreciate you!
@bakingnana97402 жыл бұрын
Ha ha I’d be honoured Karolyn everyone calls me nana 😂. Your cakes are amazing, I love the doctored cake mixes I’m certainly going to try one. I’m in the U.K. we get Betty Crocker but the EU doesn’t allow the same colourings that you get in the U.S so we don’t get the lovely bright colours. I stock up in Walmart when I’m in Florida 😂, all the neon colours, love them, but with covid we’ve not been able to visit your wonderful country. I love Walmart. Keep putting out your fabulous videos Karolyn ❤️
@junegarrett715 Жыл бұрын
Hi Karolyn I have just discovered you on KZfaq and am loving your vids am from the UK we don't use cup measures over here so much so was hoping you could translate into grams or ounces when adding flour, sugar, sour cream to your doctored recipes 😊 Thanks
@G8fulguy Жыл бұрын
Thank you for the video!!! I’m making the red velvet cake for my soon to be 98 year old brother in law’s birthday bash!! My sister, his wife is 87. I think she’ll be thrilled!!!
@KarolynsKakes Жыл бұрын
Awww I love this! I'm sure they will love the recipe, it's always a big hit!
@larrywasserman294 Жыл бұрын
You look good in whatever you wear don’t even worry about it and you’re very professional. Thank you so much you really help me a lot. I know you don’t know me but I’m going to try to start some thing for sure. I gave up five years ago but I’m gonna try again because of you.
@KarolynsKakes Жыл бұрын
Thank you Larry, you're so sweet! Good to hear you're giving it another shot! 🙌
@franchavezavalos9893 Жыл бұрын
I love your recipes and admire your decorating technique. I've learned a lot from you. Infinite thanks🌷
@KarolynsKakes Жыл бұрын
My pleasure Fran! 😊
@nicoleagostini9447 Жыл бұрын
Thank you for this recipe! I have to make 2 (10") 3 layeres cakes for a wedding. Definitely uaing this one.
@davemeeks81092 жыл бұрын
Another human with talent always makes for a great day.
@KarolynsKakes2 жыл бұрын
Thank you Dave!
@lorrainegouras937510 ай бұрын
So today I made your recipe with Greek yogurt because sour cream is hard to find in Greece. I will let you know the outcome when we eat it. Looks great! Thank you for your recipes!
@KarolynsKakes9 ай бұрын
Let me know how it goes!
@lorrainegouras93757 ай бұрын
Turned out great! I also made RED VELVET EMULSION substitute. Everyone at the baby shower love it! Thank you so much! @@KarolynsKakes
@tararosin86132 жыл бұрын
Thank you for another great video, you really offer great and helpful information for us cake 🎂 decorators❣️
@KarolynsKakes2 жыл бұрын
Awww you’re welcome honey! 🥰
@traciw71 Жыл бұрын
I drove to Michaels for the emulsion and it was worth it! Thx again Karolyn. Traci in Naples Florida
@KarolynsKakes Жыл бұрын
It's so good! 🙌
@dbarnes662 жыл бұрын
OMG!!! I finally tried your red velvet recipe hack. I’m mad! I mean I’m doggone mad because I can’t tell the difference between my homemade red velvet cake and your red velvet cake hack. Just so happen I had a Duncan Hines red velvet cake mix and decided to just try it. It is so delicious and MOIST. I can’t wait to see what the customer says because he ordered one last month which was my homemade version. Now don’t get me wrong. My red velvet cake is DEEEELICIOUS and very moist as well. I just didn’t expect the hack to be this good. Do you have a hack for German chocolate cake?
@KarolynsKakes2 жыл бұрын
This makes me so happy! Red Velvet is one of my faves! I haven't made German Chocolate cake in years because the filling takes forever LOL. But for the cake, I would do the same thing using German Chocolate cake mix!
@dbarnes662 жыл бұрын
@@KarolynsKakes I agree. That coconut pecan icing does take longer than any frosting that I make but it is yummy, yummy delicious!! I’ll let you know if I try a hack for the German chocolate cake or if I make my homemade version.
@Justme2BАй бұрын
hummm I am surprised no oil or melted butter ....interesting !!! I will try it . Thanks
@KarolynsKakesАй бұрын
Yes! With the whole milk and full fat sour cream, butter or oil isn't necessary.
@philmckay41763 жыл бұрын
Does that recipe work for all box mixes or is it different for different flavors? I just found you and am SO excited. I loved this video. Can't wait to binge watch more!!!!
@KarolynsKakes3 жыл бұрын
Thank you Phil! Yes, it is basically the same for all cake mix flavors! I have a few other cake recipe videos and you'll see it's basically the same thing. Except the strawberry cake, I add some strawberry filling to it. Let me know how it turns out!
@michellejones7230 Жыл бұрын
I also add instant pudding yo most cakes. Mostly vanilla pudding unless I am making a cookies and cream cake then I use cookies and cream instant pudding mix in the cake.
@KarolynsKakes Жыл бұрын
Love that!🙌
@sharonhicks37773 жыл бұрын
I have to try your cake hack. I use melted butter in place of oil, heavy cream instead of water and one more egg than the box calls for and a box of pudding. Cakes are very moist and stay that way for several days (if they last that long). Love the idea of using sour cream. What is your technique for leveling a cake...I struggle doing it! Great video!
@KarolynsKakes3 жыл бұрын
Thank you Sharon! I have a video here where I show how I level and fill cakes. It's not difficult, I hope it helps! kzfaq.info/get/bejne/b5Zhjaug0NCamY0.html
@sharonhicks37773 жыл бұрын
@@KarolynsKakes ok, I’ll have to get a cake leveler!
@KarolynsKakes3 жыл бұрын
@@sharonhicks3777 Yes, I would never be able to do it without one of those!
@Sweetzandmore3 жыл бұрын
Karolyn is cranking out the videos. I'm going to try this for Christmas.
@shirleyscarbrough39512 жыл бұрын
Your recipe is similar to the one I use except I add 1 box of instant pudding and an extra egg for each single recipe. Always turns out moist and delicious!
@KarolynsKakes2 жыл бұрын
I need to try the extra egg!
@SunFlower-xr2qd2 жыл бұрын
Does it matters what flavor for the pudding?
@anis18100 Жыл бұрын
What kind of pudding do you use sorry for asking
@rachelmccormick5906 Жыл бұрын
Could butter milk be used in place of the sour cream and whole milk? I just realised I have only light milk and Greek yogurt and buttermilk in the fridge. I’m making my sons birthday cake. Red velvet is his favourite.
@angelowens749710 ай бұрын
@@anis18100chocolate
@G8fulguy11 ай бұрын
Good afternoon!! Do you have a video on white velvet cake? And can I use a white box cake mix for a coconut cake ? Thank you for your response!!
@loveleighstylez88532 жыл бұрын
Thanks for the tips!!
@karacowcill9880Ай бұрын
Hi! I have buttermilk and 2% milk in my fridge I was wondering if I could use one of those? And I was also wondering if I could use this recipe for cupcakes as well? Thanks so much for taking the time to put on these videos 😊
@KarolynsKakesАй бұрын
I'd recommend buttermilk over the 2%. And I make cupcakes with this all the time!
@karacowcill9880Ай бұрын
Thank you @@KarolynsKakes
@beautybrainsandabag99023 жыл бұрын
I made this last night and it was so good and moist
@KarolynsKakes3 жыл бұрын
It's so good!!
@janicescott7338Ай бұрын
Just wondering how you open oven and cakes Don fall. Great explanation ab putting hot cake in freezer to keep moist.
@KarolynsKakesАй бұрын
You can't slam the oven door shut after you check on your cakes. If they aren't done, the vibration of the door closing will cause the cakes to sink.
@roycelyngray4447 Жыл бұрын
Thanks for sharing your knowledge!!!!
@virginiaarceo4522 күн бұрын
Karolyn tyfs ,I appreciate you so much.I was wondering is the redvelvet emulsion necessary?
@KarolynsKakes21 күн бұрын
Nope! It just gives it an extra flavor and color kick!
@uroojadnan8944 Жыл бұрын
Hi Karolyn all the way from 🇬🇧, hope you're well. I'm new to this doctored cake mix idea and didn't even know this existed until I saw your video and you totally blew my mind!! I will cherish this knowledge forever! TYSM. I wanted to ask you how could I use this doctored mix for 12" diameter pan that's 3" deep? Should I double or triple the recipe? Your help is much appreciated ❤❤❤
@KarolynsKakes Жыл бұрын
You’re welcome honey! For a 12x3 pan, I would use an entire batch of the batter.
@uroojadnan8944 Жыл бұрын
@@KarolynsKakes thank you so much 😊 you're so kind ❤️❤️
@susanpurdy3237 Жыл бұрын
Thank you so much Karolyn, for all your amazing videos; they are so helpful and you are a delight to watch! Just a question about the red velvet batter, could I make this without the “red velvet emulsion” that you added, or will it not be as good? This is probably the only time I will be making a red velvet cake, so don’t really want to buy a whole bottle of it, and not even sure I could find it in Canada easily. Appreciate your thoughts
@KarolynsKakes Жыл бұрын
You definitely can! The emulsion just gives it a little flavor and color punch, but it's not necessary. It's still good without it!
@susanpurdy3237 Жыл бұрын
@@KarolynsKakes Oh that’s great; thank you Karolyn
@eulamaddox88373 жыл бұрын
I enjoyed this recipe.
@cmbalexander Жыл бұрын
Thanks!
@KarolynsKakes Жыл бұрын
Thank you so much!😊🎉
@cynthiacaballespapangelis17922 жыл бұрын
Thank you so much for the techniques🙏💖❣️
@KarolynsKakes2 жыл бұрын
You are so welcome! 😊😊
@shayoncebrowne99563 жыл бұрын
I try this doctored recipe and it's better than the rest .... I couldn't even believe it was a box mix.. let me tell you it was so delicious and moist just like she said ..#Caribbeanvybz
@KarolynsKakes3 жыл бұрын
Thanks girl! I feel like doctored mixes get a bad rap, they are so delicious when you add a little more to them! The red velvet is one of my faves :)
@90l0ndon3 жыл бұрын
Love your videos so informative! If I don’t have the red velvet emulsion will the effect the cake?
@KarolynsKakes3 жыл бұрын
Thank you! You will still get a good result without the emulsion. I started using it a few years ago, I feel like it adds a little more oomph to it (that's a technical term LOL), but it's still good without it!
@vee53142 жыл бұрын
Love it ... Thanks Karolyn ❤❤
@LindaMcGrath-tu3tx8 ай бұрын
I plan on making this for Christmas. I see your ingredient list, but not the recipe, which I wanted to print out. Have I missed it somewhere?? Thanks.
@ruthbrown52503 жыл бұрын
I made this delicious cake and it was a bit sweeter than I prefer so if I use 1/4 cup less sugar is it necessary to adjust the ingredients which calls for 1 cup, i.e. milk, sour cream, flour? The texture is wonderful and I used a Red Velvet Extract instead of the emulsion.
@KarolynsKakes3 жыл бұрын
I'm sorry I just saw this! I think that reducing the sugar by 25% as you stated (1/4 cup) shouldn't have too much of an affect on the outcome if you keep the other ingredients the same. Sugar does more than just make the cake sweeter. It keeps it moist and can affect the texture as well. Please let me know how it turns out if you try that!
@ElegancebyDelly Жыл бұрын
Awesome
@esmeraldal89646 ай бұрын
Can you use this recipe for cupcakes?? Also do you doctor all flavors of cake mixes the same?? Of course minus the red velvet flavor. Thank you!
@KarolynsKakes6 ай бұрын
Yes! For Cupcakes, I bake at 350 for 15-17 minutes. And, yes, it's basically the same ingredients added to any flavor cake mix!
@Amazingsugarflowers Жыл бұрын
Do you freeze them hot????? I see you wrapped them hot but go to the freezer immediately? Thanks, great videos.
@greatsmokeyvol74343 жыл бұрын
Never get tired of watching your vids...you & your vids are amazing!...would you consider making a video on how you prepare bundt cakes from start to finish and how you add glaze, frostings, etc?....and talk about your pricing for your pound cakes?...that would be quite the teaching video...one last question: would you be willing to make-bake an eggnog pound cake?...thanks for all you do!
@KarolynsKakes3 жыл бұрын
Thank you! I will add this to the list of videos to make and will film the next time I make one :) I'm not sure about an eggnog pound cake, I will have to look into that!
@greatsmokeyvol74343 жыл бұрын
four cups APF, 6 eggs, 3 cups sugar, baking powder, 1.5 cups sour cream, salt, 2 sticks butter, half cup butter flavored crisco, 2 cups eggnog, one tsp ground nutmeg...you'll need a 15 cup tube pan (a large one)...325 degrees for about 80-90 minutes...use cake goop on your tube pan...would be good to inspire your eggnog fans with a yummy eggnog pound cake...we love these pound cakes here in the South.
@KarolynsKakes3 жыл бұрын
@@greatsmokeyvol7434 Wow, thank you!!
@linnachao84005 күн бұрын
Hi can you store for ten days? Also what other flavors frosting will go well with red velvet cake other than cream cheese frosting?
@KarolynsKakes4 күн бұрын
You can wrap these up and freeze them for a few months! I usually double wrap them in food plastic wrap if I'm storing them longer than 1 week. I've had people order these fillings with red velvet cake: cream cheese vanilla buttercream cookies and cream chocolate
@sandradean60613 жыл бұрын
Hi Karolyn.. What a GREAT IDEA...👏👏👌😘😘 DO YOU USE OIL OR A LITTLE MELTED BUTTER IN THERE TOO???
@KarolynsKakes3 жыл бұрын
I don't use oil or butter in this recipe because of the sour cream and milk!
@sandradean60613 жыл бұрын
Thank you SWEETIE...🙏🙏❤❤👏👏 Enjoy your Videos...KEEP UP THE GOOD WORK...EXCELLENENT JOB
@marigee37412 жыл бұрын
THANK YOU FOR YOUR EXCELLENT CONTENT! Question please - can I use this recipe for cupcakes? Or will the cake be too firm? Thank you for any advice!
@KarolynsKakes2 жыл бұрын
Yes you absolutely can, I do it all the time! It's not too firm at all. Let me know how it turns out!😊
@marigee37412 жыл бұрын
THANK YOU ❤️
@marlenehod11 ай бұрын
I think the cookie sheets work well if you have a convection oven, or an oven with a fan. The cookie sheets would not help with the heat circulation with a standard oven.
@KarolynsKakes11 ай бұрын
That makes sense!
@radhikamahisha5284 ай бұрын
Hi karolyn you are using all purpose flour, does it include baking powder?
@KarolynsKakes4 ай бұрын
It's just all-purpose flour, no additional baking powder.
@ptapta48313 ай бұрын
Can cake flour be use instead of all purpose flour
@KarolynsKakes3 ай бұрын
I've heard people say they use cake flour, but I've had great success with All-Purpose flour, so I just stick with that.
@lizmichelle46757 ай бұрын
For your red velvet cakes you fill them with cream cheese frosting and ice with buttercream?
@KarolynsKakes7 ай бұрын
Yes I do that all the time! I only ice cakes with American Buttercream because I don't think that cream cheese icing holds up as well on the outside of the cake. 😊
@debbyspencer70473 жыл бұрын
Great video. What size sheet pans fit the single batch? Can I fill 2 - 8" or 9" pans plus one 6" with a single batch recipe?
@KarolynsKakes3 жыл бұрын
It depends on how tall your pans are. I use 2" pans. From 1 batch, I can get 7" / 6" or 8" / 5" or 6" / 6" / 4" or 9" / 4". But I can't get 2 8" or 2 9" from one batch. 1 batch should fill 1/4 sheet pan that is 2" high.
@Kay-jk2gi Жыл бұрын
Is there a significant difference in taste that you yourself can tell when adding the red velvet emulsion?
@KarolynsKakes Жыл бұрын
Not that big of a difference. This recipe can be made without it and have a very similar result. The emulsion just deepens the color and slightly enhances the flavor.
@ashleyaguilera55953 жыл бұрын
I need to try this recipe! Do you think the cake will still have the red velvet taste without the extract?
@KarolynsKakes3 жыл бұрын
Yes, you don't need the emulsion in there, I just like to add it for extra oomph lol
@margaritaparra6407 Жыл бұрын
What is that emulsion, I can’t understand what it is, please
@sheilalee1006 Жыл бұрын
@@margaritaparra6407
@lamirada906382 жыл бұрын
Hello again and thank you so much for the video how about if I don't have the red velvet emulsion?
@KarolynsKakes2 жыл бұрын
You can omit it. It just intensifies the color and flavor a bit more. But it’s still good without it!
@lamirada906382 жыл бұрын
@@KarolynsKakes thank you!!!
@breyshanna123 жыл бұрын
Would you consider making full cake tutorials? 🤞🏾
@KarolynsKakes3 жыл бұрын
I actually just got a new iPhone with a ton of storage so I can start filming longer videos! I am going to figure out what I need to film and I'll put a whole cake tutorial together. Is there anything specific you'd want to see?
@ODY03193 жыл бұрын
@@KarolynsKakes a single tiered cake or tiered for beginners 😗😗
@breyshanna123 жыл бұрын
I like watching the whole cake being made and decorated! Some people speed the videos up and do voice overs when they want to explain something!
@susanasalinas5087 Жыл бұрын
Hello Carolyne, what filling do you recommend for this flavor of cake ?
@dennarddancer1960 Жыл бұрын
Greetings, I think I will give your Red velvet cake (RVC) a try. I haven't made my RVC since 2000, and yesterday I finally got around to making it; it was a big flop. Instead of being red in color, it was a deep dark burgundy color and the texture was off. I've made this cake a thousand times back in the early 1990's with no problem, but now something has changed. From here on out I will no longer make the RVC from scratch. Your doctored version of the RVC looks very promising, so I think I'll try it out. I hope it tastes as good as you say it is....👍 Oh, and one other thing: What does Red Velvet Emulsion tastes like? And does it also enhance the color?
@KarolynsKakes Жыл бұрын
Please let me know what you think after you make it! It's one of my most popular flavors. The emulsion enhances the color and flavor. I'm not sure how to explain what it smells like. It's on the sweet side. But also, it's not necessary to add to this recipe, you can still get a good result without it!
@dennarddancer1960 Жыл бұрын
@@KarolynsKakes Ok. I will definitely let you know how it turned out...😉
@anniedutari81823 жыл бұрын
Hi Karolyn! I´ve been watching all your videos lately and I just LOVE your channel... I want to try your doctored recipes but I do have a question... how do you measure your flour? I use a spoon to fill my measuring cup and then level it but I don´t know if you do too or you pack it in... please help!
@KarolynsKakes3 жыл бұрын
Thank you Annie! Technically, you’re supposed to do it the way you do it to make sure you don’t have too much. Ideally, you should sift the flour before you measure it. But I don’t have time for that LOL. I have a big plastic tub that i store 50 pound bags of flour in. And what I do is stir the flour with the measuring cup before I scoop it to make sure that it’s broken up and not too compact. I’ve never had an issue doing it that way. Does that make sense?
@anniedutari81823 жыл бұрын
@@KarolynsKakes JAJAJAJAJAJAJAJAJA agree!!!!! I´m gonna try it your way and tell you how it goes... Im sure it will be perfect! Thank you soooooo much!!!!
@marilynsavage79662 жыл бұрын
This looks amazingly moist… where can I get the recipe to make it?
@KarolynsKakes2 жыл бұрын
I give the recipe in the video :)
@ODY03193 жыл бұрын
I want to try all your box cake mix hack the ones I’ve been trying is really moist (not a problem) but I sticks onto the wrap when I wrap it up🙃. I made some red velvet with her recipe from white cake and it started to crumble. May you do your cake recipe that you use for your sculpted cakes? And give out tips on carving for a beginner Why don’t you let your cake cook completely and do you add simple Syrup when you’re about to decorate them?
@KarolynsKakes3 жыл бұрын
I don't really do many sculpted cakes. Carving and sculpting really isn't my thing. You can use my doctored mix recipes for sculpted cakes though. You can cover them in ganache instead of icing to give it more support. The next time I do a sculpted cake, I will film it. It will be basic techniques as I only sculpt easy designs. I just did a Cocomelon TV not too long ago and that was carving a square to a rounded square LOL You do want to make sure that a toothpick inserted in the middle comes out clean before you take it out of the oven. Baking times and temperatures may vary depending on your oven. I do spray a little simple syrup on my layers before I fill them. I show how I do that in my recent video on making small cakes. kzfaq.info/get/bejne/sLxdodeBl9bGnI0.html
@ODY03193 жыл бұрын
@@KarolynsKakes see I did the tooth pick trick and it came out clean I think the recipe called for too much liquid (1 1/3 cup and a cup of sour cream)
@KarolynsKakes3 жыл бұрын
@@ODY0319 yeah that is a little too much liquid.
@ODY03193 жыл бұрын
@@KarolynsKakes I’ll try yours tho since you say it’s moist, fluffy and delicious after every doctored cake video lol.
@ODY03193 жыл бұрын
@@KarolynsKakes anything basic can help especially as being a beginner
@lyannaracedo20113 ай бұрын
Whenever I wrap warm cakes it makes them soggy. Even if they’re only slightly warm. But I do put in the fridge, maybe that’s why?
@KarolynsKakes3 ай бұрын
Yeah, I never put my cakes in the fridge after baking. Always the freezer. Try freezing them and see the difference!
@jessecarpenter3628 Жыл бұрын
I'm always in awe when I watch you take a cake out of a pan or unwrap it because your cakes are so moist yet firm. When you cut the edges to clean it up, the pieces come off solid and beautifully, there's not a thousand crumbs when you unwrap or take them out of a pan. I'm having bad luck with my cakes not doing that. I haven't tried your recipe yet, but my cakes seem to crumble a lot. I wouldn't say they're dry really, although they could be more moist. I have great luck with other recipes but if it's just straight up boxed mix, it ALWAYS crumbles too much. By the time I frost it, there's more crumbs in the crumb coat than there is buttercream lol. Makes it really difficult to decorate a box mix. Just to know why, what's going on? Does it need more or less of something? I don't use oil in my homemade recipe so I wonder if that's the problem, or if I've over mixed? I keep a really good eye on them while baking so I'm pretty confident they aren't overcooked. I just don't know.
@LynsCaribbeanKitchen3 жыл бұрын
I just love your energy and great videos. Question: 1. Can i replace the all purpose flour with cake flour? If yes what result would i get? 2. Would you cover these cakes with fondant? Are they firm enough to hold the weight? Thank you
@KarolynsKakes3 жыл бұрын
Years ago, I tried using cake flour instead of all purpose and I really didn't like it. But I can't remember why because it was so long ago! I just remember that I said I'll never do that again LOL But if you try it, please let me know how it turns out! And I cover my cakes all the time in fondant, you just want to make sure you have a good coating of icing or ganache on the cake and it is solid (cold) before you cover it.
@zoegrei11 ай бұрын
Thank you! I continue to go back in forth about using box cakes or trying to perfect my scratch baking due to desiring to make a business out of this. Do you have any advise on how to overcome this?
@KarolynsKakes11 ай бұрын
I have a business and my decorated cakes are all doctored mix recipes! I think it's all about your confidence in your product. There's no shame for using cake mix as a recipe in your cakes. If you love your product, your customers will too! I'm always honest with people and I'm open and honest that I use a doctored cake mix recipe for my decorated cakes.
@lorrainegouras937510 ай бұрын
Can you use Betty crocker cake mix, thats all we have in Greece?
@KarolynsKakes10 ай бұрын
Betty Crocker is my preferred brand! I get the best result with that, so yes!
@heatherclarke7212 жыл бұрын
Hi Karolyn, love your videos, I so badly want to try one of your cakes but you use cups and not grams, could you let us know what it is in grams as well as cups as you go along please , it would be lovely to try one of your cakes, lots of love Heather xxx England Essex
@KarolynsKakes2 жыл бұрын
Hi Heather! To the box of mix, you add: 120 grams flour, 200 grams sugar, 240 grams milk, 240 grams sour cream, 3 eggs, and the red velvet emulsion if you'd like!
@aprilinalabama90742 жыл бұрын
Yummy 😋 Thanks ❤️
@KarolynsKakes2 жыл бұрын
Hope you enjoy!
@jessicapadron78862 жыл бұрын
Was hoping for you to finish and decorate cake with a cream cheese frosting.
@KarolynsKakes2 жыл бұрын
I personally don't like to frost a cake with cream cheese icing, I just don't like how it smooths or holds up on the outside of a cake. I only use cream cheese icing as a filling! That's just a personal preference, I know some people have success with it. I just stick to frosting my cakes with American Buttercream.
@delvasialanique2 жыл бұрын
i haven't made this recipe yet, but I've seen recipes with buttermilk also. What's the difference using between this and whole milk?
@KarolynsKakes2 жыл бұрын
Buttermilk is acidic. So is Sour Cream. Since I use sour cream in this recipe, I prefer to use regular milk so there isn't too much acid in the batter. When the batter is too acidic, it won't really brown and will set faster.
@deshannsears53922 жыл бұрын
Nice
@melissabarisic88882 жыл бұрын
I love watching your videos, so helpful! Can u use the same recipe for cupcakes?
@KarolynsKakes2 жыл бұрын
Yes you can, I do it all the time! I bake at 350F for 16 minutes, the time may vary depending on your oven.
@darlinmartinez5282 жыл бұрын
Evening, hope all is well, does the ingredients have to be room temperature. 😊
@KarolynsKakes2 жыл бұрын
I hear a lot of people recommend that. However, I prefer the sour cream and milk to be cold because I don't like those sitting out. The eggs usually are room temp though.
@jeanettewebb35138 ай бұрын
Hi Karolyn do I have to use the emulsion?
@KarolynsKakes8 ай бұрын
Not at all! It just kicks the color and flavor up a notch. I used to make it without the emulsion and it still tasted great. 😊
@lorrainegouras937510 ай бұрын
Ok, one more. Can you use Creme Fraìche or greek yogurt in place of sour cream?
@missoli100 Жыл бұрын
Hi Karol, I want to try this recipe for my bday in a couple of days but don't have that red velvet emulsion you added. Is it ok to not add that? Do you think it will still be good? And will this recipe using 2 boxes be enough batter to bake in a 9x13x2 cake pan? TIA 🙂
@KarolynsKakes Жыл бұрын
You can skip the emulsion! It just adds a little more color and deepens the flavor. And 2 boxes will be enough! You may have a little left over, you can make cupcakes with that!
@missoli100 Жыл бұрын
@@KarolynsKakes thanks for replying! 😀
@missoli100 Жыл бұрын
@@KarolynsKakes I just measured my intended pan to use and it's actually 11x15! Is this still enough to make and torte to make a 2 layer number 44 cake? 🤞
@juanitab5302 ай бұрын
Do you make dairy free versions of your cakes?
@KarolynsKakes2 ай бұрын
Unfortunately I don't. I usually direct people to specialty bakeries when they ask for something like that.
@lizmichelle46757 ай бұрын
Hi! This can also be used to make cupcakes correct? Just less cooking time?
@KarolynsKakes7 ай бұрын
Yes! I bake at 350F for 15-17 minutes
@sinethembatwani14602 жыл бұрын
What is a red velvet oil bakery emulsion? I'm in South Africa and I don't remember coming across such an item, what's another word for it? It is a substitute for vanilla extract?
@KarolynsKakes2 жыл бұрын
It’s not a substitute for vanilla. It basically enhances the red velvet color and flavor. Not necessary if you use a red velvet mix. It just kicks it up a notch!
@cinthyahernandez41213 жыл бұрын
Will this cake hold up well under fondant?
@KarolynsKakes3 жыл бұрын
I've covered this recipe in fondant before with no issues. I make sure I have a layer of icing underneath and I always cover a chilled cake with fondant. Here's how I cover a cake in fondant: kzfaq.info/get/bejne/gs96qZOiqcrOYJs.html
@nakitarobinson274 Жыл бұрын
Hi I only have vanilla flavor how much I use for one recipe?
@cynthiag72452 жыл бұрын
Help please...I just tried your recipe and it's delicious. However when I tried to remove my cakes from the pan, it got stuck. I used vegetable oil and flour to grease my pans. I also removed them 4 minutes as advised. Should I wait 10-15 minutes to allow to cool instead? I'm afraid they'll stick again...
@cynthiag72452 жыл бұрын
I just did it again but this time using your pan grease...wow.
@KarolynsKakes2 жыл бұрын
Pan grease is the BOMBBBBB!! I'm glad it worked for you! 🙌
@elenasolano38072 жыл бұрын
I’m making a grooms cakes out Red Velvet cake mix and It’s going to travel in the car for 3 to 4 hours . I need help on what icing to use for the center and for crumb coating . The theme is a tuxedo and I’m using gray fondant. How should I storage the cake and box it for the 3 hour drive?
@KarolynsKakes2 жыл бұрын
I typically fill red velvet with cream cheese filling, here's a video: kzfaq.info/get/bejne/rrigiK15tcWnlp8.html
@KarolynsKakes2 жыл бұрын
Then I ice it with American Buttercream, here is the recipe: kzfaq.info/get/bejne/f8eBf7GCub7TZXk.html
@KarolynsKakes2 жыл бұрын
Here is how I box and deliver cakes! kzfaq.info/get/bejne/jdOGpctov7TVgqs.html
@marvelous28852 жыл бұрын
must it be frozen? or can I just wrap and put in fridge until I'm ready to frost?
@KarolynsKakes2 жыл бұрын
refrigerating cakes that aren't iced in buttercream can cause it to dry out. If you don't have time to freeze and thaw, then I would recommend to just wrap it up and leave it sit at room temperature rather than put it in the fridge.
@fancyfingers1012 жыл бұрын
Hey Karolyn, does it matter much if I use 2% milk instead of whole milk?
@KarolynsKakes2 жыл бұрын
There's a higher fat content in whole milk, but I don't think it will make that much of a difference. Just make sure you use the full fat sour cream if you do 2% milk.
@Mel_in_PHX Жыл бұрын
Would it be good to pair this with vanilla butter cream? I’m not a huge fan of cream cheese frosting.
@KarolynsKakes Жыл бұрын
Yes! I get a lot of people who get the red velvet with plain vanilla buttercream, it's really good!
@marjorie9754 Жыл бұрын
Hi Karolyn, if I don't have sour cream, what can I used instead of ?
@KarolynsKakes Жыл бұрын
You can use full fat Greek yogurt instead 😊
@marjorie9754 Жыл бұрын
@@KarolynsKakes thank you so much 🥰
@janicebastian963 Жыл бұрын
Do you have a recipe for salted caramel icing buttercream?
@KarolynsKakes Жыл бұрын
I haven't made that yet!
@keeshalewis9533 жыл бұрын
Looks interesting can buttermilk be used instead of milk ?
@KarolynsKakes3 жыл бұрын
Hmmmm, buttermilk is acidic and so is the sour cream. So it may make the cake really dense if you use buttermilk. If you try it, please let me know how it turns out!
@sashianaherne36842 жыл бұрын
Can you use almond milk because I don’t drink regular milk
@KarolynsKakes2 жыл бұрын
You definitely can use almond milk
@buckingham9945 Жыл бұрын
How long would I cook this for half a sheet pan? I'm going to be filling the cake with cream cheese and covering with your American buttercream and then fondant.
@KarolynsKakes Жыл бұрын
Between 45 min to an hour depending on how deep it is and how far you fill it!
@babybabe72692 жыл бұрын
Hi! I brought cake mix box (1kg) So how much should I add the additional ingredients to make red velvet cake Desperately waiting for your relpy.. tq
@KarolynsKakes2 жыл бұрын
I believe 1kg is 2 times the amount in the box that I show in this video. I would measure out 432 grams of the mix and make it according to the recipe in this video
@babybabe72692 жыл бұрын
@@KarolynsKakes Thank you so much it's means a lot for me... ❤❤❤ God bless you
@tinaknutsen3 ай бұрын
Why don’t you cut the tops off the cakes before freezing to level them? thought it was easier but I could be wrong. Just curious as I’m an old school baker but always open to easier tips. “Work smarter not harder” Is my motto.
@KarolynsKakes3 ай бұрын
Cakes are delicate when they are warm, so I just prefer to do it this way so I don't damage the cake as I handle it. You can absolutely cut the tops off before you freeze it if you prefer!
@debracampbell57 Жыл бұрын
Hi karolyn,, I am subscribed but haven't baked yet, but I'm about to. The emulsion, what us it called, do add to all Your cakes? What price would You put on a 1\2 sheet ... 2 or 3 layer 9 inch ... 3 layer 8 inch
@JojoplusBo Жыл бұрын
Ummm… what’s pan grease please. I’m in Australia and never heard of it. I soray vegetable oil and then line the tins with baking paper. Will always give something else a try! 😆
@KarolynsKakes Жыл бұрын
Here ya go! kzfaq.info/get/bejne/qZpgeKd9ytK2pXU.html
@nitaspastries2 жыл бұрын
Karolyn I tried this but my cake was a bit dry. Maybe cos no oil or butter. Why did that happen. And what’s the difference with full fat sour cream and regular sour cream
@KarolynsKakes2 жыл бұрын
Oh no! Was it in the oven too long? Were you able to wrap up the layers and freeze them while they were still warm? Full fat sour cream is regular sour cream. I say it that way because I don't want people to use reduced fat sour cream or non-fat sour cream because it won't produce the same result.
@nitaspastries2 жыл бұрын
@@KarolynsKakes bake same way. Will try it again today. And let you know
@onmyway75373 жыл бұрын
Can I add all the wet ingredients together and then add them to the mix ??and no butter or oil in the recipe?
@KarolynsKakes3 жыл бұрын
I wouldn't recommend it, it's best to add one thing at a time and mix. This way you'll get an evenly mixed batter.
@beverlythomas47932 жыл бұрын
No oil or butter?
@louiseswain50272 жыл бұрын
Hey! I just wanted to know if this recipe would still be as nice without the red velvet flavouring just because I can’t get any where I’m from! Thanks x
@KarolynsKakes2 жыл бұрын
It's still good without it! It just adds a little more color and enhances the flavor.
@MelovesPugs5 ай бұрын
What can we use to replace sour if not available?
@KarolynsKakes5 ай бұрын
You can use full fat Greek Yogurt 😊
@MelovesPugs5 ай бұрын
@@KarolynsKakes thank you.
@anthonywilliams3367 Жыл бұрын
I want to make a orange velvet using a vanilla box cake add the cocoa to it and orange food color what do u think And can I use butter milk instead of whole milk
@KarolynsKakes Жыл бұрын
Hmmmm, I've never made orange velvet cake so I'm not sure what to recommend for that. I use sour cream in this recipe, which is acidic. So is buttermilk. If you use buttermilk and sour cream, the cake may be too acidic and may have issues browning.
@anthonywilliams3367 Жыл бұрын
@@KarolynsKakes first thank u for the response ok if I use the sour cream and the cocoa and orange food color to the white cake mix It should come out the same I think just orange instead of red. I want to make it for Thanksgiving and add a orange and white mirror glaze to it. I will let u know how it turned out. Pray for me🤣🤣🤣
@kimbrown19532 жыл бұрын
Hi Caroline I've been watching your videos for about a month now and I am about to try to make a wedding cake for my daughter's wedding I'm making three different cakes I'm making carrot cake red velvet and she wants vanilla with banana pudding and strawberries so wish me luck I have a question the wedding is on the weekend and what I'm thinking of is using my time wise in the afternoon of say two days before to freeze cakes and then decorate the day before do you think that's a good idea or do you have any other ideas that would make the process go smoother for me wish me luck
@KarolynsKakes2 жыл бұрын
How exciting! You got this girl! Here's a video where I explain the cake decorating timeline. You can do it the way you mentioned, I don't think that should be a problem! kzfaq.info/get/bejne/a8Bpa5h9mZzReJc.html
@lamirada90638 Жыл бұрын
Is the red velvet emulsion necessary? Can I use vanilla instead?
@KarolynsKakes Жыл бұрын
It's not necessary, it just enhances the flavor. You can use vanilla!
@annmarie9823 жыл бұрын
Do you make all your cakes this way?
@KarolynsKakes3 жыл бұрын
All of my decorated cakes are made with a doctored mix!