tag:blogger.com,1999:blog-287273173942110422.post3341946743072781279..comments2024-03-18T00:06:12.545-07:00Comments on Judy in Her Natural Habitat: The Kitchen: Red Velvet White Chocolate CheesecakeJudyhttp://www.blogger.com/profile/08688986254809153879noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-287273173942110422.post-1879659168041213592013-11-23T08:15:47.418-08:002013-11-23T08:15:47.418-08:00How about a pumpkin flavored cake? This time of ye...How about a pumpkin flavored cake? This time of year is perfect for it! Also, any kind of fruit flavored cake would go well with cheesecake - raspberry, blueberry, lemon, etc. The possibilities are endless!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-30707358806960303982013-11-22T22:26:00.414-08:002013-11-22T22:26:00.414-08:00I saw your comment on leaving out the red food col...I saw your comment on leaving out the red food coloring, and making a chocolate cake instead,<br />What other cake would you suggest other than a red velvet I love the concept of the two cakes, but I also wanted to try using another flavor,<br />Any suggestion, I just subscribed to your email.<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-60439771113265368632011-06-14T13:42:30.110-07:002011-06-14T13:42:30.110-07:00LOVE this cake to bits (and I usually can't st...LOVE this cake to bits (and I usually can't stand cheesecake). This is the best of both worlds though - CAKE AND DESSERT! Perfection. Yours looks absolutely beautiful. And btw, I linked this page in a blog post on my version of your most amazing cake.maxhttps://www.blogger.com/profile/12158483031272791585noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-29201401216778235902011-04-30T03:21:45.436-07:002011-04-30T03:21:45.436-07:00When I was browing through your recipes, this one ...When I was browing through your recipes, this one caught my eye - such great colours! I really like your step by step tutorials too, really helpful!Xinmei @ Pudding Pie Lanehttps://www.blogger.com/profile/10303133999621311452noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-84630689494205159772011-02-22T12:06:37.577-08:002011-02-22T12:06:37.577-08:00Would love to make but hello where's the ingre...Would love to make but hello where's the ingredient? you know the recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-56095037718587922442011-02-14T10:27:34.229-08:002011-02-14T10:27:34.229-08:00Hi Judy,
As promised..here is the link to my blog ...Hi Judy,<br />As promised..here is the link to my blog using your cake as inspiration and credit.<br /><br />http://galexicupcakes.blogspot.com/2011/02/ultimate-red-velvet-cake-cheesecake.htmlAnonymoushttps://www.blogger.com/profile/08251246126298876656noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-65274977447178951522011-02-09T08:55:20.389-08:002011-02-09T08:55:20.389-08:00Hi Judy,
I'm a recent follower and have also a...Hi Judy,<br />I'm a recent follower and have also added you to my blog's google reader. Just wanted to let you know that I will be making this cake using your recipe and ideas over this weekend. I'll post pics on my blog when all is said and done. Btw, if you get the chance, please visit my blog, its a cute blog on cupcakes and sweets. Best, JackieAnonymoushttps://www.blogger.com/profile/08251246126298876656noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-77046628821462593622011-01-16T10:25:11.154-08:002011-01-16T10:25:11.154-08:00I've made this cake twice now - I'm obsess...I've made this cake twice now - I'm obsessed with it! So are my family and friends! Just wanted to share my thoughts on the icing... I made the cream cheese icing the first time around, and then modified a cream cheese buttercream icing recipe when I made this cake last week and it was the PERFECT compliment to this amazing cake! It had a light, sugary consistency with just the right hint of cream cheese flavor. This was the original recipe I used http://www.marthastewart.com/recipe/cream-cheese-buttercream-frosting and here is the link to my blog post where I sort of tweaked the ingredients to get it to a consistency I could really work with http://aebrady.blogspot.com/2011/01/fave-cake-ever.html. I'll definitely make this again and again :) Thanks so much for sharing!...I Thought I Loved You Thenhttps://www.blogger.com/profile/03486256818429544086noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-18697255325500835482011-01-04T22:26:30.401-08:002011-01-04T22:26:30.401-08:00if you do'nt have heavy cream, you can substit...if you do'nt have heavy cream, you can substitute 3/4 cup milk and 1/3 cup melted butter. mix it together. it replaces 1 cup of regular heavy cream. but it's just a small amount - i would suggest using the real thing. you can always bake it in a bain-marie, but i'm not sure if it changes the temperature and baking time. usually all that it does is prevents it from cracking, which i dind't care about, since it's in the middle anyway. i'm not familiar with the celsius unit of measurement, so i'm not very sure what temperature you should have it at. there are a lot of conversion sites available, if you google it. i would suggest investing in some gel food coloring. it's easy to find - it's at all craft stores and kitchen stores. it's more concentrated coloring and it doesn't water down your batter. this recipe calls for a lot of coloring, so it's better to use gel. hope that helps!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-59166254634757195682011-01-04T12:03:14.154-08:002011-01-04T12:03:14.154-08:00i plan to bake this for my mom's b'day thi...i plan to bake this for my mom's b'day this weekend. <br />- can i substitute 1 tbsp heavy cream with something else? <br />- do i bake the cheesecake in bain-marie? <br />- will the temperature 170C just right for the cheesecake cause according to my previous attempt i bake it at 160C?<br />- i think my red food coloring isn't a gel, kinda thinner paste, how much should i use?<br /><br />i'm sorry Judy that i ask many questions here. i just want the best for my mom. i'm nervous here as this will be my first red velvet cheesecake...ah there's always first anyway. cheers!Lisa L.noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-63259260822319126712010-12-29T15:52:56.335-08:002010-12-29T15:52:56.335-08:00THANK YOU SO MUCH to everyone who gave me feedback...THANK YOU SO MUCH to everyone who gave me feedback on this recipe!!! it means so much to know that people are actually trying the stuff I post! I'm so glad that you have all enjoyed it so much!!!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-91215431000233452952010-12-28T19:40:10.645-08:002010-12-28T19:40:10.645-08:00Seriously, that is the most amazing cake I've ...Seriously, that is the most amazing cake I've ever seen and for your first time making a cake...well, I am mightily impressed. It is unbelievable!Melhttps://www.blogger.com/profile/17348866188701389861noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-87244616508939928712010-12-25T11:06:36.960-08:002010-12-25T11:06:36.960-08:00OK, I made this cake yesterday for a Christmas Eve...OK, I made this cake yesterday for a Christmas Eve party. It was a huge hit!!!! No one could believe how moist and light the red velvet cake part of it was. Especially since most red velvet cake comes out kinda dry. I’m not sure, but this might be attributed to the mixing the vinegar with the baking soda and adding it right at the end. This may have given the cake the nice holes in it. <br /><br />I didn’t care for the cheesecake part. It was much too thin and too dense for me. And the edges of it were more brown than I was expecting it to be. But, I loved the idea of pairing white chocolate with red velvet. When I normally make regular old red velvet cupcakes, I use a white chocolate cream cheese frosting. So using a white chocolate cheesecake was a great idea. I just didn’t like the way mine turned out.<br /><br />About the cake assembly, I did not trim the cake layers at all. I turned them so the flat sides (the sides that were on the bottom of the cake pan while it was in the oven) were facing each other. The round sides were on the top of the cake and the bottom of the cake. That prevented me from doing any trimming.<br /><br />About decorating, I didn’t even try to get the icing really smooth like you did. That was way too advanced for me. I decorated it just like any other cake and it looked great. Is there a way for me to post pictures of what my final product looked like. <br /><br />Oh, and the icing recipe yielded a LOT of icing. After I finished icing the cake, I had about a cup and a half of icing left. Which I don’t mind at all. It’s in my refrigerator now, waiting for some red velvet cupcakes. :-) Overall, this recipe gets a huge two thumbs up!! It is now permanently in my repertoire.LaShantanoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-91263913381312703402010-12-23T20:24:26.986-08:002010-12-23T20:24:26.986-08:00I live in Canada, and we don't have a Cheeseca...I live in Canada, and we don't have a Cheesecake Factory here sadly. However, when in Vegas, we went there and had the Red Velvet White Chocolate cheesecake and it was instantly my favourite dessert! <br /><br />I found your website last year, and made this exact cake for New Years. I am making it a second time for Chirstmas dinner this year, and I am sure it will be a huge hit again. Like others, I did the crumb coat. And, as I am a cream cheese icing fan, will most likely do that again although I am curious about the traditional boiled icing.<br /><br />In any case, thank you so much for making this and posting the pictures!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-65638940074937037712010-12-18T19:59:26.949-08:002010-12-18T19:59:26.949-08:00Hi, I wanted to check back with you about the cake...Hi, I wanted to check back with you about the cake. <br /><br />I had originally thought of separating the cheesecake into two separate pans, but I'm glad I forgot to because the layer turned out fairly thin. Also, I didn't really need an extra layer of cheesecake because the frosting on top doubled as being the second layer pretty much. I did bake the cheesecake in a water bath because I've had previous success in cheesecake making with that method. It had a few cracks but I didn't really care since it was covered up. <br /><br />I did the crumb coating for the frosting and it turned out beautifully smooth.<br /><br />The verdict? Delicious! I think it's going to be requested quite a bit from now on :)<br /><br />Incidentally, two friends took me to lunch at Cheesecake Factory on my birthday and one ordered their red velvet cheesecake since I'd mentioned I had done an imitiation of it for my birthday. I honestly thought my own turned out much better!Mandynoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-9561456415587650542010-12-13T19:52:01.632-08:002010-12-13T19:52:01.632-08:00Mandy - I hope you enjoy it! Definitely let me kno...Mandy - I hope you enjoy it! Definitely let me know how it turns out! =) Happy Birthday!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-4706702234194703662010-12-12T11:12:34.664-08:002010-12-12T11:12:34.664-08:00Success; I found the recipe again! I originally ha...Success; I found the recipe again! I originally had this bookmarked and planned on making for my birthday. In the meantime, I bought a new laptop and simply couldn't find this blog again. I finally rebooted my old (slow and pathetic) laptop and got the site addy and have it loaded on my new laptop.<br /><br />Anyhow, my birthday is this week and I'm definitely planning on making this. I do plan on making and freezing the cake layers today to help with prep time during the work week. I'll post back later to let you know how it all turns out :)Mandynoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-6991276378059338852010-12-10T11:31:53.892-08:002010-12-10T11:31:53.892-08:00hello Judy did you by any chance research this red...hello Judy did you by any chance research this red velvet cake recipe? if so how did you find it?<br /><br />thanks so much!!!<br />http://cheftessbakeresse.blogspot.com/2010/04/moms-best-red-velvet-cake.htmlRealityhttps://www.blogger.com/profile/14456625996360933485noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-6371725492253615272010-08-13T16:54:32.628-07:002010-08-13T16:54:32.628-07:00i have already answered this question above with a...i have already answered this question above with a previous comment, but here it is again:<br /><br />the recipe is at the end of the post. please see the giant "CLICK HERE for the recipes." <br /><br />the font is already as large as i can possibly make it.Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-87687724980268487482010-08-01T12:26:26.637-07:002010-08-01T12:26:26.637-07:00Hi Julie,
We're reading The Red Tent for my b...Hi Julie,<br /><br />We're reading The Red Tent for my book club, and I figured now would be a good a time as any to try my hand at making a red velvet cake. I came upon this one while searching for recipes, and I'm dying to try it.<br /><br />Is there any way you could email me an ingredient list (lara.marsman@gmail.com)? Unless I'm blind, I didn't see one on this page.<br /><br />Thanks so much!<br /><br />Happy baking :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-89234643029856363322010-07-12T02:58:20.400-07:002010-07-12T02:58:20.400-07:00re comment above, I'm not heading up there for...re comment above, I'm not heading up there for feedback at 2:52 am US time - I'm from England and the local time is a more respectable 10:52 am !!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-26733637919064723612010-07-12T02:56:10.310-07:002010-07-12T02:56:10.310-07:00Re the above comment; I'm not heading up there...Re the above comment; I'm not heading up there for feedback at 2:52 am US time - I'm from England and the time is a more respectable 10:52 am!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-74990997293993221042010-07-12T02:52:32.786-07:002010-07-12T02:52:32.786-07:00to add to the question over natural colouring abov...to add to the question over natural colouring above - last week I got my first cake commission for a local organic veggie bistro. I decided on a Red Velvet cake since my red velvet cup cakes are my biggest seller but chose to use BEETROOT juice as the alternative to food colouring. Although the red colour was not as vibrant when using red food colouring, it looked more natural and you couldn't taste the beetroot at all. I'm just heading up there for feedback - fingers crossed it was a success :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-89373825583088195932010-07-11T13:33:50.581-07:002010-07-11T13:33:50.581-07:00This looks sooo good!!! I want to make this!
By t...This looks sooo good!!! I want to make this! <br />By the way, if you still have problems dividing the cake into layers, I have a little trick; I take a knife and "scratch" the cake, all the way round, where I want to divide it. Then i take a piece of thread and place in the scratch, so it forms a loop around the cake.<br />Now pull each end of the thread and the thread wil cut you cake layers perfectly.Frk. Overballehttp://www.frkoverballe.dknoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-78263674263470339592010-06-25T14:56:32.242-07:002010-06-25T14:56:32.242-07:00First, I'm planning to surprise my friend with...First, I'm planning to surprise my friend with this tomorrow for her birthday. She has as big a sweet tooth as I do, and her three favorite sweet things in the world are red velvet cake, white chocolate and cheesecake. So you understand why I practically fainted with excitement when I saw this recipe!<br />Second, I haven't read all of the comments so I'm not sure if anyone else has said this, but if you want to avoid the crumbs getting all into your white frosting there's a technique called crumb coating which should help. First, wipe the cake free of crumbs with your hands. Then spread a very thin layer of frosting over the cake. You then refrigerate the cake until the frosting is set (maybe 15-30 minutes), and then put on your second, thicker layer. I hope you find this helpful next time you try to conquer a cake recipe!Maryamnoreply@blogger.com