January 1, 2015
Red Velvet Cake is all the rage in cupcakes, in wedding cakes, and on every internet site, it seems. It’s referred to with reverence and nostalgia–a cake that my grandmother made with some old-fashioned flour. It seems that there is a lot of anxiety about achieving just the right red color, which begs the two questions: why is this cake red? And, why is it so difficult to make this cake red? I had to laugh because when I cut into this red cake, it somehow smelled like strawberry (which was complete insanity). I ask again, does strawberry have a scent?
Being that this was my very first Red Velvet Cake, I wasn’t expecting much. My first tangy taste of it was the smooth batter. Tasting it baked, it was light, fragrant soft, tangy and delightful. Much better than a Butter Cake, toothier than an Angel Food Cake, fresher than a Shortcake or a Quick Cake. It had an irresistible quality that surprised me. Bottom line: a winner, but next time, I might just ditch the red colouring. Then again, I already feel sentimental about the red, so making a White Red Velvet Cake just wouldn’t be the same.
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