Be still my heart, look what I found today!
Like I’ve mentioned before, I have a serious love for cake. Keep it simple though; you don’t have to impress me with extravagant ganaches or fruity fillings. I’m good with box cake and frosting in a tub. Although, I do appreciate a fancy cake here and there, with one caveat: do not mix my chocolate with fruit. Rule #1 if you’re ever going to hook me up with some cake. And I’ve been on hiatus with my friend cake, due to the season of Lent. During the last 5 weeks, I have been faced with I’d say at least a dozen different confectionary delights. But I have just one week left, and soon, this boxed goodness will be devoured come Easter Sunday.
Today, I went to the grocery store to pick up some milk and oatmeal. I had been thinking about making some chocolate chip cookies (we finished off the ones my sister made while she was here last week), so I stopped by the baking aisle. And lo and behold: RED VELVET CAKE IN A BOX! Now you may be wondering, “What’s the big deal?” Well, Internet, listen. I am by no means a gourmet cook (my sister got all of those genes) and I am pretty well versed in the “boxed” foods. While living in Florida nearly four years ago, I was introduced to the wonderment that is the Red Velvet Cake.
See, growing up almost exclusively in California, there was no such thing as Red Velvet cake. I quickly learned that this bright red creation was a concotion of the South. When I got to Florida, my roommates bought said box of super red cake and whipped it up. At first I was a bit trepidatious, given the color, but soon discovered a new favorite. It’s different. It stands out from the crowd. You certainly can’t mistake it for something else. It was DELICIOUS.
Following this first chance encounter, I tried out nearly every Red Velvet cake I ran into. All of them, tasty and delicious. My sister even made a Red Velvet cake from scratch for Cent’s first visit to meet my family. Let me just say that it was an AWESOME cake, especially considering all the work that goes into it, including buttermilk, cocoa powder, and 2 bottles of red food coloring. I’m always jonesing for this cake. And yet, now back in California, it’s not so common. It’s finally seeping into the cake arena, and I try to intoduce folks to it as often as possible. We’re going to have one tier of Red Velvet for our wedding cake – this should be no surprise!
So it was only natural to feel the pure excitement when I walked through the baking aisle. I almost didn’t believe it. Well, the proof is in the pudding; or in this case, the cake.
What dessert gets you excited?
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