I finally got around to making a cake from Southern Living Cakes cookbook. (Well, I already made one–a peanut butter cola cake, but I didn’t like it.
It called for using coca cola, and I don’t think I like that flavor in cake.) I knew I would get around to making the red velvet cake recipe because I love red velvet cake. Only, I used only one bottle of red food coloring, so I have a pink velvet cake. This recipe makes a lovely cake, and there is plenty of frosting.
I made red velvet cupcakes using this red velvet cake recipe from Loveless Cafe in Nashville, Tennessee. This recipe makes a really nice traditional red velvet cake. The cake part uses cocoa so it has that burgundy-ish red color to it. It is moist and has a good crumb. The frosting is delicious also, but may be on the sweeter side if you prefer a more pronounced cream cheese flavor like I do. To make cupcakes, just put them in liners in muffin pans and bake for 20 minutes (test with a toothpick).
Enter my giveaway to win a copy of Susan Meisel’s new book, New York Sweets: A Sugarhound’s Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights.
Amy’s Bread is a popular bake shop with breads, cakes, cupcakes, cookies and muffins and scones with locations on Bleecker Street and in Chelsea Market and Hell’s Kitchen. As soon as I walked into the bustling bakery, I saw the yellow cake with pink frosting and knew I had to have it. I also love red velvet cake, so I ordered a slice of that too.
I love the pink and red together. So pretty!
Verdict: The cake layers are fresh, and the red velvet cake actually had a cocoa flavor, a nice surprise since so many red velvet cakes don’t have a cocoa taste. The pink frosting on the yellow cake was a sweet buttercream. For red velvet cake, I have to have cream cheese frosting. When I tasted this red velvet cake, I knew it was a shortening-buttercream frosting, which is not a favorite of mine. I later found out that it’s a Swiss meringue buttercream frosting.
The Second Annual Red Velvet Cake Debate, Friday, December 7, 7:00 p.m. to 9:00 p.m., New Work City, 412 Broadway, Manhattan: Red velvet cake aficionados gather to discuss what they like best in their red velvet cake. I vote for cream cheese frosting! Produced by Cupcakes Take the Cake co-founder Nichelle Stephens. Tickets are $10, and a portion of the proceeds go to Hurricane Sandy relief.
Gingerbread House Workshop ($75), Holiday Cupcake Decorating ($65) and Holiday Entertaining ($105) classes , Satuday and Sunday, December 8 and 9, Camaje, 85 MacDougal Street, Manhattan: All you need to know to get ready for the holidays!
Red velvet is still incredibly popular. We see it in various forms: red velvet cake, red velvet cupcakes, red velvet whoopie pies, red velvet ice cream, and the list goes on. I admit there is something comforting and all-American about it, that I, too, am a huge fan. I was quite disappointed when I went to David Burke Kitchen and they didn’t have the red velvet sundae or cake they have mentioned on their Web site’s menu. I also went to Co-op Food & Drink on the Lower East Side, hankering for some red velvet pancakes with chocolate chips and whipped cream cheese and it, too, wasn’t available. What’s up with the red velvet fail? At least I got somewhat of a red velvet fix a few doors down at sugar Sweet sunshine where there were plenty of Sexy and Sassy Red Velvet cupcakes. I got a Sexy one. It was a fresh cupcake, but the frosting was a bit boring for me. I like a cream cheese frosting on my red velvet cake/cupcake, so this didn’t exactly hit the spot. What’s a girl to do?
Posted in Bakery, Cake, Cupcake, New York, Restaurant
Tagged Co-op Food & Drink, David Burke Kitchen, red velvet cake, red velvet cupcake, red velvet ice cream, red velvet pancakes, sugar Sweet sunshine