Red Velvet Uncovered

Red Velvet cake is an American classic served at Christmas and Valentines Day.

Many of the foods we eat today have a history attached, and Red Velvet’s history is based on one man’s profit.

Originally red velvet was closer to a brick red; much more brown and a lot less red. The slight red hue was achived by chemical reactions with lemon, natural cacao, buttermilk, and beet juice. The result was that almost-red color, and a cake with very fine crumble. In fact, the mouth feel was quite velvety.

So when did this bright red color come into play?

A company called Adam’s Extract created a very concetrated red dye which allowed people during the depression to get that nice red color with less expensive ingredients.

Yes, it was one man who figured how to make a few extra dollars, and thus the bright red color became standard in our modern world. Typically a red velvet may call for the whole bottle of dye, making sales increase since every time someone wanted to bake a red velvet they needed to buy a whole new bottle.

Red velvet is just chocolate cake with red dye.

At DaisyMoon, where we like to keep things as natural as possible we racked our heads about how to keep the best parts of red velvet without having to dump Red40 into our amazing cakes.

Thus, just in time for Valentines Day, we created our very own Black Velvet Cake. Black Velvet gets it’s beautiful name from the rich black cacao that we use in our chocolate cakes. We kept pushing the buttons on this American standard by adding smooth and creamy goat cheese to our cream cheese Italian meringue buttercream. The top is laced with strawberry pixie dust giving a complementary tart taste to this beautiful dessert.

We hope you get a chance to taste our new cake!

The Best Cookie Icing Ever

DaisyMoon held their first cookie decorating class ever and it was a jolly good time!

I must admit I was a little nervous as it was my first time teaching a group of people how to explore their inner artist. In the past I have taught rock climbing classes and yoga classes, but that was easy. Move your right hand here, breath, and so on. It was mechanical, and cookie decorating is all about sweet expressions and creativity.

To counter my nerves I searched for the best cookie decorating icing out there.

Usually on my cakes I use an Italian Meringue Recipe and it’s amazing on cakes, but not so much on cookies. What makes royal icing so perfect for this application is its ability to quick dry.

After much research I found an excellent blog about Royal Icing. This recipe is easy to follow and easy to fix if you’ve made it too think or runny.

I hope you enjoy your read as much as I did!

Honorable Mention — Thank You to our Kickstarter supporters!

HOLY CANNOLI!

I seriously cannot believe its already been three months since the opening of DaisyMoon Bakery’s brick and mortar!

I think back to when I began the kick starter campaign and wondering if $10,000 was an achievable goal, or would it be enough to start a bakery.

With the help of a little more than 300 awesome and big-hearted friends and strangers we raised over $11,000 in only one month for DaisyMoon! We proceeded to build and construct our location over the summer and somehow opened a bakery with our 11k budget, employees included.

I wish I had the time to kiss and hug and thank each of you personally, but thats a lot of kissing strangers 😉

When the kickstarter was online one of our “prizes” was an honorable mention for those who donated to the cause. It is with great pleasure and a thank you to these individuals who helped DaisyMoon grow:

Mary Gainer, Lauren Phelps, Betty Williams, Kelly Nix, Amanda Hayden, Aira Burkhart, Mark Morrison, Emily Carlson, Kim Johnson, River Barry, Paul Woolson, Robert Clark, Pamela Shier, Sara DayMegan Bodge, Dana Phillips, Sher Yip, Karen Dotson, Fran Toro, Niina Riivald, Lova Jaros, Rita Mulkeen, Meriel DeLong, Laura Blanciforti, Holly Brimm, Michaela Sulks, Todd Paynter, Stacy Seiler, Cassidy Allison, Matthew Campbell, Billie Broker, Amberly Glaspell, Catherine Whitworth, Kelly Kimble, Amy Widmer, Amy Skeens, Stephanie Hughes, Dann Hardman, Amber Owens, Kimberly Powell, Susan Shumaker, Hannah Maguire, Melissa Garvin, Adrianne Wyatt, Peggy Pings, Brian Zwergel

 

** If you are meant to be honorably mentioned, please send me a note! It is likely that your name was “Guest” on the kickstarter. **

 

Let them Eat CAKES!

CAKES CAKES CAKES!

Here at DaisyMoon we believe you can have your cake, and eat it too. We always design our cakes in a “rustic” style because we believe that our cakes deserve that extra attention.

Let’s talk cake… our cakes are made dairy free daily. I know what your thinking… but hear us out.

We begin our cakes with fine-ground almond flour, for chocolate cakes we use our specialty Black Cacao. Each cake is sweetened with local West Virginia Maple Syrup. We whip our egg whites to ensure light and fluffy bites.

The end result is a tall and small crumble cake, which in your mouth means a velvety and moist feel.

The idea of a plain cake suits us just perfectly, and often times we just smear some honey on top for our Honey Cakes, but we also love to make a two-layer tower with our ultra-creamy Italian Buttercream Frosting.

Italian Buttercream has a base of egg whites and sugar, which gives it that white and light look.

When we put all of this beauty together we end up with cakes like these…. and they are, yes, entirely dairy free!

Pumpkin Spice Cupcakes