Red Velvet Cake Story

Red color is the sign of life, light, blessing and love but also Halloween in nature. The Red velvet cake has come a long way changing its name from mahogany cake to demon cake to devil’s food cake.
Red velvet was born in Southern America much before the World War II. Red velvet celebration cake stands tall as a dramatic, vibrant and flamboyant cake making its own style statement.
The red velvet cake gets its name from the reddish tint left by the natural cocoa color. Now-a-days we use processed cocoa powder which empowers a strong chocolate taste as well as deep dark chocolate color. Red velvet cake is rocket science, where the pigments of the cocoa powder play their games to give the red color. As the years have gone by the natural cocoa has been replaced by beetroot juice or red gel color.
The big bang evolution of red velvet cake happened in 1938 when the Congress in America passed the federal food dying and cosmetic act. The very famous Adams company by John.A.Adams took his business to new heights by popularizing and making the red velvet cake “Queen of Cakes” by introducing mahogany cake recipe with every red food color and extract sold.
During the World War II the severe food shortage began as the reflection of the war. During this time, beetroot juice was made available as a substitute to many basic food. Beetroot juice found its place in the Vanilla cake for the vibrant Red color.
Since then the red velvet cake has been improvised by many home bakers and professional bakers to suit there State palates. Red velvet cake is complete when it is dressed with cream cheese frosting. It is indeed a national commercial obsession with its cocoa under-toned and cream cheese tang. Either we love it or completely hate it. Red velvet cake “queen of layered cakes” made in cake slices, Jars, Mini cakes, Cupcakes, Shakes and many more dessert ways these days.



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