Adding Dry Ingredients to Red Velvet Cake

Video Transcript

"Hi, I'm Jennifer Cail and behalf of Expert Village, I'm going to show you how to make this delicious traditional red velvet cake. Now that our eggs have been fully incorporated into our butter sugar mix, it's time to start adding a little bit of the dry ingredients. To ensure that the cake remains nice and fluffy and doesn't get too dry or too wet while we're mixing it, we're going to mix in only a quarter of the dry ingredients to begin with. We're going to put in just a little bit of that. This will ensure that we're not going to end up with a super, super dry mixture before we're completely finished adding all of our ingredients. So I'm going to mix it up a little bit with my spatula just to get things a little bit wetter in there before turning on the mixer. This will also help cut down on the flour poofing up when you're mixing it. You want to start on a slower speed to begin with and then we're going to have a little bit higher speed to more fully incorporate the wet and the dry. And see it only takes a moment for that first step. And you can see how it's nicely mixed in and time for our next step."