This flavor seems to be the new rage among the fraus. It's everywhere...cookies, cupcakes, pudding, even yogurt. What gives?
Red velvet cake
|by Anonymous||reply 76||02/19/2013|
Uhmmm... cancerous chemicals.
|by Anonymous||reply 1||02/08/2013|
Ummmm Valentine's Day
|by Anonymous||reply 2||02/08/2013|
"New rage", red velvet cupcakes and cakes have been out for years? Where the hell do you live OP?
|by Anonymous||reply 3||02/08/2013|
"New rage", red velvet cupcakes and cakes have been out for years! Even Costco sells red velvet cakes.
Where the hell do you live OP? Red velvet is nothing new.
|by Anonymous||reply 4||02/08/2013|
Isn't it just chocolate cake with red food coloring?
|by Anonymous||reply 5||02/08/2013|
[quote]Red velvet is nothing new.
Exactly. And it's always seemed like white-trash food to me.
|by Anonymous||reply 6||02/08/2013|
My Grandma made them in the 80s. It was big in North Carolina in the 90s.
|by Anonymous||reply 7||02/08/2013|
I'll agree that the ubiquity is astounding now. Red-velvet cappuccini? Red-velvet cheese cake?
|by Anonymous||reply 8||02/08/2013|
[quote]Isn't it just chocolate cake with red food coloring
Plus a little vinegar.
|by Anonymous||reply 9||02/08/2013|
The world, it seems, has moved on to blue velvet cake.
|by Anonymous||reply 11||02/08/2013|
Thanks for posting this, OP. I love to try new things.
|by Anonymous||reply 12||02/08/2013|
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.
|by Anonymous||reply 13||02/08/2013|
"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."
|by Anonymous||reply 16||02/08/2013|
Was Yoko Ono involved somehow?
|by Anonymous||reply 17||02/08/2013|
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.
|by Anonymous||reply 18||02/08/2013|
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!
|by Anonymous||reply 19||02/08/2013|
[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.
|by Anonymous||reply 20||02/08/2013|
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!
|by Anonymous||reply 21||02/08/2013|
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.
|by Anonymous||reply 22||02/08/2013|
I love it and am not ashamed. It however does not love me. After the second time immediately puking I decided I should refrain.
|by Anonymous||reply 23||02/08/2013|
blue velvet looks good
|by Anonymous||reply 25||02/08/2013|
[quote] You dumb cunt.
If only Hallmark had a card for this very occasion!
|by Anonymous||reply 26||02/08/2013|
"You dumb cunt."
Wow, a nasty queen fighting over cake ingredients! PRICELESS!
|by Anonymous||reply 27||02/08/2013|
What is the fucking point? Just eat your food. Must you color everything?
Are entire generations simply refusing to grow up now?
|by Anonymous||reply 28||02/08/2013|
My fibromyalgia flares when I eat this. But I don't care. It's just that good.
|by Anonymous||reply 29||02/08/2013|
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.
|by Anonymous||reply 30||02/08/2013|
[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!
|by Anonymous||reply 31||02/08/2013|
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.
|by Anonymous||reply 32||02/08/2013|
Just make a chocolate cake. Using chocolate. Or cocoa. IT TASTES BETTER.
Screw the red food coloring.
|by Anonymous||reply 33||02/08/2013|
High-class southerners eat Italian cream cake or hummingbird cake. Just thought you should know.
|by Anonymous||reply 34||02/08/2013|
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.
|by Anonymous||reply 35||02/08/2013|
Hummingbird Cake is divoon.
|by Anonymous||reply 36||02/08/2013|
[quote]They are nasty in taste, but you are correct many love them.
Well, aren't you just the little prissy gourmet!
|by Anonymous||reply 37||02/08/2013|
Southern cakes-wise, a Lane cake is a nice thing if you like to drink dessert. It's just boozelicious.
|by Anonymous||reply 38||02/08/2013|
[quote] High-class southerners
|by Anonymous||reply 39||02/08/2013|
[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.
|by Anonymous||reply 40||02/08/2013|
50 shades of red. Simplistic food porn for fraus.
|by Anonymous||reply 42||02/08/2013|
I don't eat that red velvet shit, just FYI.
BTW, down South, I have heard it referred to as "ret vevvet cay."
|by Anonymous||reply 43||02/08/2013|
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?
|by Anonymous||reply 44||02/08/2013|
Suzanne at R34, I think you meant to say Lady Baltimore Cake and Alabama Lane Cake.
|by Anonymous||reply 45||02/08/2013|
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!
|by Anonymous||reply 46||02/08/2013|
I love Red Velvet Cake and couldn't care less at the little queens who think they're too good to eat it.
|by Anonymous||reply 47||02/08/2013|
The cake itself is alright, but that cream cheese topping...ick.
|by Anonymous||reply 48||02/08/2013|
R44 much rather prefers her fine Italian roast coffee with a big, authentic, steaming pile of feces.
|by Anonymous||reply 49||02/08/2013|
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!
|by Anonymous||reply 50||02/09/2013|
Red velvet tastes like nothing, it's the cream cheese frosting.
|by Anonymous||reply 51||02/09/2013|
"That looks like an autopsy!"
|by Anonymous||reply 52||02/09/2013|
OP, you're 10 years behind trends.
|by Anonymous||reply 53||02/09/2013|
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.
|by Anonymous||reply 54||02/09/2013|
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.
|by Anonymous||reply 55||02/09/2013|
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
|by Anonymous||reply 56||02/09/2013|
It is First Lady Michelle Obabma's favorite cake
|by Anonymous||reply 57||02/09/2013|
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.
|by Anonymous||reply 59||02/09/2013|
And talk about a shocking bowel movement the next morning!
|by Anonymous||reply 60||02/09/2013|
Cochineal also is a coloring agent in Campari and Alkermes.
LOVE those little carmine Italian bugs!
|by Anonymous||reply 61||02/09/2013|
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.
|by Anonymous||reply 62||02/09/2013|
White trash. It's just chocolate cake with red food coloring. Why bother changing the color?
|by Anonymous||reply 63||02/09/2013|
Yum...eating some red velvet cake right this moment!
|by Anonymous||reply 64||02/19/2013|
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.
|by Anonymous||reply 65||02/19/2013|
[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.
|by Anonymous||reply 66||02/19/2013|
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.
|by Anonymous||reply 67||02/19/2013|
Cunts like R13 really are ruining this place.
|by Anonymous||reply 68||02/19/2013|
I've never been a fan of the red coloring in red velvet cake but the blue velvet cake looks beautiful.
|by Anonymous||reply 69||02/19/2013|
Does that cake have Dennis Hopper moaning while he rubs his face in it, R69?
|by Anonymous||reply 70||02/19/2013|
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.
|by Anonymous||reply 71||02/19/2013|
Two words: "Ben & Jerry's Red Velvet Cake Ice-Cream"
|by Anonymous||reply 72||02/19/2013|
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.
|by Anonymous||reply 73||02/19/2013|
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.
|by Anonymous||reply 74||02/19/2013|
El merengue es bueno, pero la torta es bastante soso.
|by Anonymous||reply 75||02/19/2013|
OP seems very well versed in trends among the bourgeoisie.
|by Anonymous||reply 76||02/19/2013|