We’ve always focused on the mainstream cake recipes. Some would say these are old fashioned, but we believe they’re still unbeatable and the likes of Lemon Drizzle, Coffee & Walnut and Victoria Sponge remain firm favourites with our customers. During lockdown, we’ve thought about adding a new cake to the range. After evaluating the enquiries we’ve received, there is one clear winner to fill a gap in The Gift of Cake range, and that’s Red Velvet. After much recipe development we think we’ve perfected it.
Typically, bakeries make a red sponge by adding artificial colouring. Our recipe doesn’t use any artificial colours or flavours. We don’t use pre-mixes. All our cakes are made from scratch. Our Red Velvet is made using a very smooth, light sponge, flavoured with natural vanilla and a hint of cocoa. The sponge is filled and topped with a mouth-watering vanilla frosting made with cream cheese and finest Belgian white chocolate. Vanilla is a key ingredient and the quality of the vanilla is very important to us. We only use Madagascan vanilla extract. Read more about it here.
Everyone knows Red Velvet for its red sponge, but how did it start? Unsurprisingly, its origins are in the USA, probably Maryland. However, what really put it on the map was the famous Waldorf-Astoria Hotel in New York which developed the recipe into what it is today. In fact, for a while it was best known as the Waldorf-Astoria cake. It rapidly grew in popularity due to its stunning looks and velvety smooth texture.
Film Trivia: Have you ever seen the 1989 film ‘Steel Magnolias’? Did you notice the wedding cake made especially for the groom? It was a Red Velvet cake made in the shape of an armadillo. A bit bizarre but, for cake aficionados like us, it was an unforgettable image and almost as attractive as our cake….