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Baking Emulsion - Red Velvet Cake (Colour and Flavour) - 118.3 m [42-37554]
Stock on Hand: 20+
Red Velvet Cake and Emulsion is the perfect assistant to your red velvet cake recipe. This emulsion colours and flavours your cake.
Add the rich taste and color of classic red velvet cake in one easy step!
LorAnn's Red Velvet Bakery Emulsion is perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color.
To colour and flavour your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). Bake according to recipe directions.
Quick Red Velvet Cake & Cupcake Recipe:
Add 2 tablespoons LorAnn Red Velvet Bakery Emulsion to the prepared batter of a standard boxed cake mix and blend thoroughly. Bake according to package directions.
For Classic Red Velvet Cake, use a devil's food or chocolate cake mix. Also works well in white cake mixes. Frost with cream cheese frosting.
Alcohol-Free flavoring that will not "bake out"
Bottle Size 4 oz - 113 grams.
See below the outocome of adding Red Velvet to chocolate or plain cake (Colour difference)
Our Red Velvet Emulsion combines beautifully with rich chocolate and cream cheese to produce a decadent brownie worthy of praise. Truly irresistible!
6 tablespoons unsalted butter, cut into pieces
4 ounces semisweet chocolate chips (we used Ghirardelli)
2/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsweetened natural cocoa powder
1/8 teaspoon salt
1 tablespoon LorAnn Red Velvet Emulsion
8 ounces cream cheese, room temperature
1 large egg yolk
1/3 cup granulated sugar
1/2 teaspoon LorAnn vanilla extract or vanilla bean paste
Preheat oven to 350º F.
Using two sheets of tin foil or parchment paper, line an 8-inch square pan, making sure liner overhangs all four sides. Spray liner with cooking spray or lightly grease. (if using parchment paper, grease pan as well before lining with parchment)
Place butter and chocolate chips in a small microwave-safe bowl and heat in 30-second intervals at 50% power, stirring after each interval, until chocolate is completely melted and smooth (do not overheat). Transfer mixture to a medium bowl. Using an electric mixer, beat in the 2/3 cup granulated sugar, then the eggs.
Mix in the flour, cocoa powder and salt just until combined. Mix in the Red Velvet Emulsion. Spread evenly into prepared pan.
In a separate bowl, beat together the cream cheese, egg yolk, 1/3 cup sugar and vanilla until smooth.
Place dollops of the cream cheese mixture on top of the brownie batter, then use a butter knife or spatula to swirl the mixtures together.
Bake for 35 to 40 minutes, or until the batter in the center of the pan is just set. Allow to cool. Lift out the foil or parchment from the pan and peel the liner from the brownies. Cut into squares. Serve warm or chilled.
Can be stored covered in refrigerator for several day.