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 😍👍

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

Been watching your video's for 2 days straight, i love you😂

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! ☺️

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.

The best baking channel by far Karolyn, love your upbeat fun videos 🥰

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!!!

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.

I love your recipes and admire your decorating technique. I've learned a lot from you. Infinite thanks🌷

Thank you for this recipe! I have to make 2 (10") 3 layeres cakes for a wedding. Definitely uaing this one.

Another human with talent always makes for a great day.

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!

Thank you for another great video, you really offer great and helpful information for us cake 🎂 decorators❣️

I drove to Michaels for the emulsion and it was worth it! Thx again Karolyn. Traci in Naples Florida

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?

hummm I am surprised no oil or melted butter ....interesting !!! I will try it . Thanks

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!!!!

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.

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!

Karolyn is cranking out the videos. I'm going to try this for Christmas.

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!

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!!

Thanks for the tips!!

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 😊

I made this last night and it was so good and moist

Just wondering how you open oven and cakes Don fall. Great explanation ab putting hot cake in freezer to keep moist.

Thanks for sharing your knowledge!!!!

Karolyn tyfs ,I appreciate you so much.I was wondering is the redvelvet emulsion necessary?

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 ❤❤❤

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

I enjoyed this recipe.

Thanks!

Thank you so much for the techniques🙏💖❣️

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

Love your videos so informative! If I don’t have the red velvet emulsion will the effect the cake?

Love it ... Thanks Karolyn ❤❤

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.

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.

Awesome

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!

Do you freeze them hot????? I see you wrapped them hot but go to the freezer immediately? Thanks, great videos.

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!

Hi can you store for ten days? Also what other flavors frosting will go well with red velvet cake other than cream cheese frosting?

Hi Karolyn.. What a GREAT IDEA...👏👏👌😘😘 DO YOU USE OIL OR A LITTLE MELTED BUTTER IN THERE TOO???

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!

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.

Hi karolyn you are using all purpose flour, does it include baking powder?

Can cake flour be use instead of all purpose flour

For your red velvet cakes you fill them with cream cheese frosting and ice with buttercream?

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?

Is there a significant difference in taste that you yourself can tell when adding the red velvet emulsion?

I need to try this recipe! Do you think the cake will still have the red velvet taste without the extract?

Hello again and thank you so much for the video how about if I don't have the red velvet emulsion?

Would you consider making full cake tutorials? 🤞🏾

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?

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!

This looks amazingly moist… where can I get the recipe to make it?

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?

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?

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.

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

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?

Can you use Betty crocker cake mix, thats all we have in Greece?

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

Yummy 😋 Thanks ❤️

Was hoping for you to finish and decorate cake with a cream cheese frosting.

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?

Nice

I love watching your videos, so helpful! Can u use the same recipe for cupcakes?

Evening, hope all is well, does the ingredients have to be room temperature. 😊

Hi Karolyn do I have to use the emulsion?

Ok, one more. Can you use Creme Fraìche or greek yogurt in place of sour cream?

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 🙂

Do you make dairy free versions of your cakes?

Hi! This can also be used to make cupcakes correct? Just less cooking time?

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?

Will this cake hold up well under fondant?

Hi I only have vanilla flavor how much I use for one recipe?

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...

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?

must it be frozen? or can I just wrap and put in fridge until I'm ready to frost?

Hey Karolyn, does it matter much if I use 2% milk instead of whole milk?

Would it be good to pair this with vanilla butter cream? I’m not a huge fan of cream cheese frosting.

Hi Karolyn, if I don't have sour cream, what can I used instead of ?

Do you have a recipe for salted caramel icing buttercream?

Looks interesting can buttermilk be used instead of milk ?

Can you use almond milk because I don’t drink regular milk

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.

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

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.

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

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! 😆

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

Can I add all the wet ingredients together and then add them to the mix ??and no butter or oil in the recipe?

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

What can we use to replace sour if not available?

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

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

Is the red velvet emulsion necessary? Can I use vanilla instead?

Do you make all your cakes this way?