there is one illusive and beautiful classic that is a must have on any baker's menu.
The Red Velvet
She is distinct and mysterious. Her exact origin is unknown. Although commonly attributed to the southern states, it is the historic Waldorf Astoria in New York City that served the Red Velvet to guests in 1930 that caused it to first rise to fame. The recipe varies from source to source but everyone seems to agree that a rich red color is a must. I like the mysterious hint of cocoa in my recipe and a moist dense crumb that feels like velvet on the tongue!
I am perhaps my own worst critic.
Sometimes, I get a recipe to meet my standards on the first or second try. But that is rare. I actually went through four versions of the lady in red and each one was unique in its own way.
For now, I've settled on version #4.
I gave her cream cheese frosting and a sprinkle of crumbs to distinguish her and reveal the scarlet interior that was waiting beneeth her swirls of creamy topping.
She may seem unnassuming at first, but after unwrapping her, I'm sure you will find her infectious and delightful at first bite!