Post # 76
It’s yummy! Seriously though, it’s just another chocolate option. It has a slightly different flavor than regular chocolate that you have to taste it to see for yourself. Some people love it and others don’t get what the fascination is, and that’s ok since the same applies to everything else.
Post # 77
- Wedding: June 2010 - Indiana Memorial Union
I love red velvet, but you can have cream cheese frosting on other cakes too, if that’s what your fiance is after 🙂 Ours was a vanilla creme cake with cream cheese frosting!
Post # 78
Here’s an interesteing little tidbit;
“Prominent food writers, including James Beard and Harold McGee, have described how early cakes incorporating cocoa powder and buttermilk may have had a reddish hue due to the reaction of the cocoa pigments with the acid present in soured milk. Unprocessed cocoa contains anthocyanin, a food pigment like that found in red cabbage, which reacts with acidic and alkaline ingredients. In the presence of acid, anthocyanin reddens, theoretically giving the baked product a pinkish hue.”
It is interesting that it is popular in the South. I live in Texas, and have for most of my life. I’m for chocolate cake without all the fuss. However if one MUST have a vessel for cream-cheese frosting, carrot cake is the winner in my book!
Read more at Suite101: History of Red Velvet Cake: Origins of Red Colored Cakes From Cocoa in Devil’s Food to Food Dyes http://baking-decorating-cakes.suite101.com/article.cfm/origins_of_red_velvet_cake#ixzz0sGzcPGGh
Post # 79
- Wedding: July 2010 - Anela Garden Chapel & Japanese Cultural Center, Honolulu
i think i’ve only had food-colored red velvet, because the cake part never seemed very special to me (other than the beauuutiful red color!). to me it’s the cream cheese icing that makes the cake! though given the choice i’d probably pick a carrot cake with said icing over a red velvet. i’ll have to try one with beet juice though, maybe it’ll change my mind!