Thanks for posting this, OP. I love to try new things.
The red in red velvet cake used to be created by an inherent reaction between cocoa and baking powder. Now it's made from red food coloring since the baking powder, I believe, is now different.
As to why it's big; anything "home" food that carries the suggestion that someone actually baked it is big right now. For a long time, restaurant food has either been fast food junk or nouvelle "sun-dried caperberry coulis" junk. Anything "home" cooking, "real food," farm-to-table, head-to-tail, macs and cheese, etc is huge right now: It is the cultural moment and it has lots of incarnations and manifestations, good and bad.
R13 where did you hear that bit of nonsense. It was colored by crushed beetles and later beet juice.
It's well-noted, r14.
Beets were a later innovation to replicate the red color that was no longer as pronounced once the process of making cocoa changed, you shitty fuck cunt.
"Many sources say that at one time red velvet cake needed no added dye as the cocoa powder of our Grandmother’s day contained a chemical which reacted naturally with the ingredients to cause the red color and thus the cake was named “red velvet” as to distinguish it from another popular cake recipe at the time called velvet cake. Some people have postulated that the cake was originally colored with beets and then christened “red velvet”. But since the oldest recipes from the early 1900’s called the cake “Red Devils Cake” (with no beets in evidence), it is unlikely that beets were ever used. Today’s cocoa powder is processed to remove most of the alkaline chemical that in olden days caused the color reaction."
Was Yoko Ono involved somehow?
The Red Velvet cake of yore that contained the natural reaction with the cocoa was never bright red like the cakes today that use an entire bottle of food coloring. When I make them for clients, I use paste color and cut the amount in half. My cakes are just reddish, not a screaming bordello red that can be seen in the toilet the following day.
Supposedly the crushed beetles are added to yogurts, ruby-red grapefruit juice and many other foods:
"Carmine is a coloring agent extracted from the female cochineal insect. The insects are collected from prickly pear cactus plants primarily in South America and Europe."
If the ingredient list says "carmine", that means you are eating, or drinking, crushed beetles! How delightful!
[quote]an entire bottle of food coloring
Meh. No recipe calls for an entire bottle. But the cake should be red imho. Making a subtle red velvet cake is sort of like trying to take a tasteful, low-key, elegant trip to Dollywood Just go somewhere else if it's not your thing imho.
The new trend is about 10 years after The Gays and other aesthetes knew about it, so the timeline seems about right.
It gives them a new reason to live and a new thing to talk about every day at work.
Because as you know, food is likes sports for a sow at the trough. She speaks before noon of what she's hungry for and what she'd like to eat.
And after lunch, she spends her time talking about how good it was, what it tasted like and how full she is. Until 3 pm when the last two hours of the day are focused on (a) wanting a snack, (b) deciding what kind of snack and then (c) finding and eating the snack.
Whew! That's exhausting. I do believe I will have a slice of red velvet cake to restore me!
I'm a nortehrner and my first time hearing about Red Velvet cake was the Bleeding Armadillo in "Steel Magnolias." IN a movie not known for subtlety, the joke was just as funny without them showing us the cake.
I love it and am not ashamed. It however does not love me. After the second time immediately puking I decided I should refrain.
Dear idiot at R15 what do you not understand about ALL
All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa and keeping the cake moist, light and fluffy.
You dumb cunt.
blue velvet looks good
[quote] You dumb cunt.
If only Hallmark had a card for this very occasion!
"You dumb cunt."
Wow, a nasty queen fighting over cake ingredients! PRICELESS!
What is the fucking point? Just eat your food. Must you color everything?
Are entire generations simply refusing to grow up now?
My fibromyalgia flares when I eat this. But I don't care. It's just that good.
I had no idea red velvet cake was chocolate cake with red food coloring. I always thought it was plain white cake with red food color in it.
[quote] What is the fucking point? Just eat your food. Must you color everything?
The talk of a PENISED PERSON!
Boundaries were stated...and then violated!
Cake is beauty!
Red velvet cake is good. I really don't understand why it's necessary to flavour other products red velvet style, though. Leave the damned yoghurt, cheesecake, biscuits and fabric softener alone fer crissakes.
Just make a chocolate cake. Using chocolate. Or cocoa. IT TASTES BETTER.
Screw the red food coloring.
High-class southerners eat Italian cream cake or hummingbird cake. Just thought you should know.
I've never heard of red velvet cake despite being a woman (some of you guys class all women as " fraus ").
Sounds more like the usual crappy cuisine you Americans are known the world over for.
Hummingbird Cake is divoon.
[quote]They are nasty in taste, but you are correct many love them.
Well, aren't you just the little prissy gourmet!
Southern cakes-wise, a Lane cake is a nice thing if you like to drink dessert. It's just boozelicious.
[quote] High-class southerners
[quote]This flavor seems to be the new rage among the fraus. It's everywhere...cookies, cupcakes, pudding, even yogurt.
Red Velvet Cake has been around for decades and all sorts of people (not just fraus) have loved it for decades. Hardly a new rage.
It is not very chocolate, just a little cocoa. It is a disgusting fucking cake. Gross, just gross.
50 shades of red. Simplistic food porn for fraus.
I don't eat that red velvet shit, just FYI.
BTW, down South, I have heard it referred to as "ret vevvet cay."
I love it! Dozens of posts about some crappy cake only Americans know about.
The OP desribes it as a Frau cake yet you American males of the gay persuasion can't get enough of the discussion. So who is the "frau' in this case?
Suzanne at R34, I think you meant to say Lady Baltimore Cake and Alabama Lane Cake.
It's so lowbrow and has been popular for like 3 years. Where have you been, OP? Whenever I eat it out of obligation at social functions, it would turn my teeth red and those were "famous" cupcakes from a "cupcake store." Not a good look! I am not against the idea of a red cake, but they're so bright I can only assume it's just food coloring which really doesn't sit right with me. If they were dyed in a more natural way, I would much prefer that!
I love Red Velvet Cake and couldn't care less at the little queens who think they're too good to eat it.
The cake itself is alright, but that cream cheese topping...ick.
R44 much rather prefers her fine Italian roast coffee with a big, authentic, steaming pile of feces.
My first red velvet cake was in Ohio in the late 1960's. My aunt used an entire bottle of red food coloring, and cocoa and the frosting was more butter than cream cheese. The "big deal" was when red dye #2 was discovered to be a carcinogen and pulled from the stores until a substitute was made. In the realm of cake nostaligia, I prefer pineapple upside down cake!
Red velvet tastes like nothing, it's the cream cheese frosting.
"That looks like an autopsy!"
OP, you're 10 years behind trends.
Red Velvet cake has always been popular in the south...it's not a 3 yr old fad or lowbrow, and it should never turn your teeth red. Famous from a cupcake store? Oh my, you probably think Sprinkles cupcakes are to die for.
I can't even describe what it tastes like it's sort of bland but always haas like 40 pounds of cream cheese sugar frosting on top. gross.
One and one is two
There's no dividing me and you
The numbers don't add up
When I minus you there's no solution
It's as simple as can be
Like the sum of you and me
Just the right amounts
And that's what counts
She can't be perfect R57 so what if she likes a shit cake.
wow, some people can't read. OP was in no way saying Red velvet cake was NEW, just that the "red velvet" craze seems to have taken off, as the flavor du jour (e.g. red velvet flavored coffee creamer).
OP, not only do I understand your point, I agree with your observation.
And talk about a shocking bowel movement the next morning!
Cochineal also is a coloring agent in Campari and Alkermes.
LOVE those little carmine Italian bugs!
Finally! You beat me to it, R59. People here are so eager to be bitches that they don't bother to comprehend what's posted.
I agree with both you and the OP. This craze seems to be all over the place.
White trash. It's just chocolate cake with red food coloring. Why bother changing the color?
Yum...eating some red velvet cake right this moment!
Not a frau
I'm a gay poster and I can tell you Red Velvet cake is a "new thing" where I live (Central New York.) I love it. But, wonder why it's not made with vanilla cake-it seems like it would take a lot less food coloring.
[quote]White trash. It's just chocolate cake with red food coloring. Why bother changing the color?
TRUE Southern trash cake is "Dump Cake." Mix a can of cherry pie filling and a can of crushed pineapple, dump it in a sheet cake pan, dump a box of dry cake mix over the top and dot all over with butter. It makes a quick cobbler-style cake.
There's also a fake trifle thing, "Punch Bowl Cake," that involves a punch bowl lined with torn-up pieces of store-bought angel food cake and a can of fruit cocktail in the middle, covered with layers of vanilla or banana pudding and Cool Whip.
Both of these make Red Velvet Cake look like something at the Rockefellers.
Some red food coloring has an odd flavor. Wilton's is one; they also make a red that doesn't taste weird.
I've never understood the red velvet craze. I much prefer a really great deep rich chocolate cake without putting a bottle of red food color in it.
Cunts like R13 really are ruining this place.
I've never been a fan of the red coloring in red velvet cake but the blue velvet cake looks beautiful.
Does that cake have Dennis Hopper moaning while he rubs his face in it, R69?
Unprocessed cocoa (i.e. 'Undutched' vs 'Dutched') is readily available in good food stores. I have it every day for my hot chocolate as the usual processsing strips away valuable micronutrients that are good for the heart, etc. I much prefer it in taste as well - it has more bite and flavour. It's reddy-brown, hence I presume it being ideal for making the cake without resorting to food colouring.
Two words: "Ben & Jerry's Red Velvet Cake Ice-Cream"
Just to add: I buy the undutched cocoa in unbranded two kilo bags. Am not in America, so don't know where you'd buy it there. Soul Foods perhaps.
To all of you saying why not make a normal chocolate cake: I'm not a big chocolate fan, so I really like red velvet's taste. It's exactly the right amount for me.
I could live without the coloring though. I wonder what color it comes out as if you don't add any dye in.
El merengue es bueno, pero la torta es bastante soso.
OP seems very well versed in trends among the bourgeoisie.