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!

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