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All I See is Red!

Happy Thursday Followers!

In today’s post I’d like to conclude my baking discoveries of NYC by talking about Red Velvet cake *drool*

Aunty's RedV

FACTS: Red Velvet cake derives from the same group as the Devil’s Food Cake; the dark colouring and richness of the cocoa flavours are much like its cousin cake, originating in the United States in the early 1900’s. Previous recipes included ingredients such as cocoa, baking powder and whipped egg whites, whereas modern adaptations of the recipe omitted the whipped egg whites and required squares of chocolate to be dissolved in boiling water and soda, before being added to a mixture of sour milk and eggs. (At this point it was known as the ‘Philadelphia Red Cake’) By the late 1960’s the red coloured cake (then called the ‘Red Carpet Cake’) soared to popularity with feature articles in the Washington Post and Spokesman-Review newspapers. The red food colouring, buttermilk, cocoa powder and vinegar were now staple ingredients in the devilishly rich cake, whereas beetroot was previously used to give the cake a natural red colour. As the recipe progressed and was adapted, the red food colouring replaced the beetroot to give the cake a brighter appearance! The southern part of the United States were renown for making the traditional Red Velvet cake, and its reputation plummeted when it made an appearance as an armadillo-shaped groom’s cake, in the 1989 movie Steel Magnolias.

Having watched countless episodes of Cupcake Wars I had seen the bakers turn out racks upon racks of traditional Southern Red Velvet cupcakes before I decided to turn my whisk to this recipe too. The deep red colouring of the cake, its spongy appearance, and the thick, white cream cheese frosting was enough to have me clawing at the television screen!

One of the things I love about Red Velvet cake is the cream cheese frosting; there have been countless times when I’ve described the cake to people and they wrinkle up their nose at the thought of cheese spread over a cake. Let me reassure you that when made the right way this frosting will send you into a food coma! Striking the perfect balance between the cream cheese and icing/confectioner’s sugar is a matter of trial and error, but when that balance is found, Aaaah Heaven! For many people the red appearance of the cake is another turn-off, but having grown up in a household where it was perfectly acceptable to eat pink and green coloured cakes I had no fears whatsoever!

Initially I was slightly apprehensive about the ingredients that went into the cake, e.g. buttermilk, white vinegar- it seemed a little kooky to me, but the image of the cake was ingrained on my mind and I was determined to give it a shot. Lo’ and behold the cake was a big hit and I’ve been addicted ever since. Here’s a shot of the first Red Velvet cake I made, circa July 2011.

The first of many!

During my time in NYC I was overjoyed to be surrounded by Red Velvet cake at every street corner (okay, slight exaggeration but it definitely felt that way!)

Red Velvet cake

I spotted four tiered Red Velvet cakes in a restaurant window, I ate Red Velvet macaroons at a Bridal Shower; I devoured the latest creation of Red Velvet pancakes from iHop, and was even lucky enough to sneak a slab of freshly baked cake from my Aunt’s restaurant.

iHop's RedV pancakes

If this is a glimpse of what Heaven will be like- Lord take me now!

{Keep an eye on my Recipes page for the sacred how-to…}

Love & Cream Cheese Frosting,

Tracey xoxo

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3 thoughts on “All I See is Red!

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