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Hi, I'm Jamaica from Jamaica's Cake in West LA. On behalf of Expert Village, we're going
to measure and sift our dry ingredients for red velvet cake. With our dry ingredients
when measuring our flour, it's best to make sure it's not packed into your measuring cup
so it's kind of loose and measured. I have approximately a 1 1/2 of flour so we are going
to be putting that into our sifter; if a little bit comes out it's okay. Just want to incorporate
some air into it. We have our cup of sugar that we'll be adding on top with our salt;
I always do a heaping amount. This is a heaping teaspoon whatever the recipe calls for but
this always calls, adds some flavor, our cocoa powder we have two tablespoons and our baking
soda which is going to help the cake to rise. Then we just shift them all together and then
we're done.