Only if It’s Shaped Like an Armadillo
Well folks, it’s Valentine’s Day. So today, we will not trouble you with news of growth hormones and corn syrup and clones. Instead, let us speak of cake. Red velvet cake, to be specific, which is apparently all the rage in New York City. Is it the kitsch factor? The southern factor? No one knows what’s fueling the trend, certainly not the professional chefs who speak of it with a hint of disdain, but red velvet cake is surging in popularity.
Ideally, the cake should be moist, made with cocoa, and deep red. We were particularly pleased to learn that many chefs are using beets, as opposed to a whole lotta red food coloring, to dye the cake. You may remember the cake from its appearance in Steel Magnolias, when someone’s unfortunate relative had created a red velvet wedding cake in the shape of an armadillo, complete with gray icing.
Let us all now take a moment to think of the worst wedding cake and best Valentine’s Day dessert we’ve experienced. (If you don’t mind, I think I’ll head off to the bakery now…)
Print this page
Save & Share It
