History of Red Velvet Cake

History of Red Velvet Cake

Red velvet cake often used as an alternative to the traditional birthday cake is a rich classic red layered dessert consisting of a sweet chocolate flavor with a tantalizing distinctive red and white frosting. Both of the layers and cover of the cake are usually made of cheese cream or buttercream. The origin of red velvet cake is still a mystery. Although no one knows exactly when and where the Red Velvet Cake origin, the story began to circulate around the United States in 1920 when a cake was served in a nice restaurant in New York.

The early history or documentation in connection with this chocolate cake was estimated at about 1959 when a woman in the elegant dining room Waldorf-Astoria Hotel in New York was served a dessert. After returning home the lady wrote to the hotel asking for the name of the chef, who had baked the cake, and if she could have the recipe. Later, she received a prescription by mail as well as some $350 bill from a chef. She took the matter to her lawyer, and he advised her to pay for it because she did not ask for the cost of the service in advance. So she obviously thought of a good way to get even with the hotel. To get revenge on Hotel in New York, she shared the kitchen recipe red velvet cake in a string of letters sent to hundreds of people, exposing the “secret” which led to the explosive popularity and demand for red velvet cake as a birthday cake and an elegant dessert.

Although it is possible that the first recipe for red velvet cake was created at the Waldorf Astoria, others believe that the story that begins in the bakery department in Canada. However, Canada’s documentation first appeared in later in 1961, in Eaton newspaper announcing “new red velvet cake”. Thus Eaton’s is thus renowned as the second “founder “of this delicious dessert. Promoted with the exclusive nature of the recipe of Eaton with the employees who knew the recipe being silent, many erroneously believed that the cake in the store warehouse was invention of the matriarch Lady Eaton. The recovery of the popularity of this cake was due in part 1989 film Steel Magnolias in which the groom’s cake is a red velvet armadillo-shaped cake. Still others say that is the creation of a South American.

The South American grew up in a tradition, prompting hundreds of bakers and dessert lovers to dive into the recipe and adapt it to their own business. He customized a version of the cake’s ruby ​​colour to use as his own birthday cake and also filed his bakeries.  Even though food was rationed during the Second World War, bakers used boiled beets to enhance the colour of their cakes. Boiled grated beets or baby food beets are some of the red velvet cake recipe, which also serve to retain moisture. Regardless of where it first appeared, the red velvet cake suddenly has got all the fuzz. In New York, Red Velvet Cake is threatening to take the place as the city’s traditional cheese cake favourite. Just by adding this recipe to your menu and birthday cake desserts and modifying the original recipe to suit your own style and you will catch up with the craze instantly. This is definitely one of the most popular cakes in the dessert menu and birthday cake. From the early days when velvet cake was known as the devil’s food due to the deep red food colouring, the cake has evolved over the generations.

There is also a scientific myth associated with red velvet cake. It is sometimes said that the red color of the cake comes from a chemical reaction between baking soda and chocolate in the recipe. This is the result of a misunderstanding of the chemistry involved. While cocoa powder contains anthocyanins, a plant pigment, which is red in the presence of acids but turns blue-green in the presence of bases. When cocoa is mixed with sodium bicarbonate, a base, the combination should turn a delicious cake brown-grey. But it’s not the case, since anthocyanins are present in very small quantities, and any color change is masked by the darker chocolate.

The red colour of the cake comes from a much simpler: a lot of red dye. The red colour is due to the alleged baking soda/cocoa combination in the Devil Cake. It’s like some people add green food colouring to Key Lime Pie because it does not appear “chalky “enough. Before more alkaline Dutch Processed cocoa was readily available, the red colour would have been more pronounced. This natural dye may have been the source for the name Red Cake and devil’s food like other similar names for chocolate cakes.  The red velvet cake definitely has the richest history befitting its rich taste and essence. 

Hence, the history of red velvet cake is amazing. You should taste the bites of this yummy cake. Grab the opportunity to taste it by choosing the service of Online Cake Delivery in Jaipur. Your day will be more special with some awesome flowers and gifts. 

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