Red Velvet

As the newest member of the Salted Cod (and the only one with the patience for baking), I was inspired to make a red velvet cake from the delicious cupcakes found at Tonnie's minis. The recipe is quite basic, mainly consisting of cocoa, vinegar, buttermilk, lots of sugar and of course red food coloring. The most important step in baking this cake was creating a paste of unsweetened cocoa and 1 oz. of food coloring to be folded into the batter. As seen in the photos below, the color becomes freakishly red after a few turns.

In the end I realized that the red velvet formula is far more superior as cupcakes. Don't get me wrong, this cake was baked with love and definitely gave me my chocolate fix, but I think because of its intense sweetness it fairs better in smaller doses.

1 comment:

Otis said...

That looks good! I'm calling you the peppered scrod from now on, btw.