I am a huge fan of Red Velvet. I love the taste but more importantly I love the color. The deep red is spectacular in it’s own right and honestly they do not need a lot of decorating. If you are doing them for Valentine’s Day you can add just a sprinkle of red glitter or on 4th of July you can add a touch of white and blue. Anyway you decorate or fill, they are sure to be the first to be eaten at those bake sales, pot lucks, or picnics!
History of Red Velvet:
When foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas-based company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food color and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe, however, are well-known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity. Beetroot or beets are not used in the Southern version of the red velvet recipe. (wikipedia.com)
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