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Bring on the red velvet

I’m not a huge baker, but, not too long ago, I found myself in the position of having to make a pink cake with pink turtles on top for my daughter’s birthday. Which sent me in a panic to epicurious.com. Which supplied me with an incredible recipe for red velvet cake. A dash of red color added to the icing and voila! the rose-hued cake of my little girl’s dreams. That particular version was devoured before I had a chance to photograph it, alas, but no worries, the cake made a repeat performance at Thanksgiving dinner, this time in it’s more adult, white-frosted, berry-coverd glory. (see above)

So many people asked me for the recipe that I figured I may as well put it up here, should any of you people out there be in search of a festive cake. What with the holidays already upon us, I’m figuring there should be lots of opportunities for this little number.

Here’s the recipe for the cake. I went the traditional (aka lazy) route and used food coloring to create the sumptuous hue, but would love to hear from anybody who has a more natural way to turn white cake into red…

Happy baking!!

Oh and stay tuned for the annual Brooke Williams holiday gift guide… the next week plus promises to be filled with near daily entries chock full of ideas of things to get your loved ones or coworkers or in-laws for kwanza or hanukkah or christmas, or for that poor soul in your life that was born on December 28th…

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