Red Velvet Cake and winter mood

My cake turned out to be like those late winter season snow storms. Messy, slushy, part exhilarating, part frustrating, part sentimental.  Both bring memories of happy and carefree childhood moments: the anticipation, the ‘free’ feeling, like you want to scream into the howling wind on the top of your lungs, and grab a slice of cake into palm of your hand, before anyone says you should use a plate and a fork. American-style cakes are certainly a culinary experiment for me, I am not fully sold on the taste, or the amount of sugar you have to use for baking! Sugary, white frosting, virtually unknown in Polish kitchen, being the biggest offender. But Red Velvet cake manages to bridge the American and Continental culinary world for me.  The white vanilla frosting reminds me of the cream layer of Polish “Ptasie mleczko”, translated as “Bird’s milk”, but right there we enter into the realm of fairytales and the reality blurs with fantasy, heavily influenced by one’s emotional childhood baggage.

This cake production, a second in my series, is made from the Flour Bakery cookbook.  I adore it for the generous amount of the Dutch cacao, although the food coloring, instead of red, turned it just richer brown. But such is the trade off when you want to use natural coloring only.  The frosting reminded me of a lace table cloth stashed away for years, and an impromptu styling session followed…

Red Velvet cake styling | totallybydesign.comRed Velvet cake styling | totallybydesign.comRed Velvet cake styling | totallybydesign.comRed Velvet cake styling | totallybydesign.comRed Velvet cake styling | totallybydesign.comRed Velvet cake styling | totallybydesign.com

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