Velvet cakes had been made since the thirteenth century. Bakers used cocoa in their batter to give the cakes a smooth, fine, velvety texture, hence the name “velvet cake”. One of the most prominent mentions of Red Velvet cake came in 1943 in Irma S. Rombauer’s “The Joy of Cooking”. Red velvet cake has steadily risen in popularity in the US from about the 1950s, eventually earning its place in the canon of classic American desserts, and becoming the unofficial pastry of the reddest of holidays, Valentine’s Day.
Red velvet is a soft, fluffy cake, with just a hint of chocolate. It’s one of those things; you don’t realize it’s chocolate until someone tells you. Of course there’s the bright red color which now comes from food coloring, but aside from the cake itself, the really distinguishing feature is the cream cheese frosting, with a slight tang.
• A jar to hold this velvety deliciousness (the bigger the better!)
• Red velvet cupcakes. You can bake your own cupcakes using this yummy recipe. Or you can use store bought cupcakes. Or if you’ve just baked a delicious red velvet cake and have got left over cake trimmings, that will do the trick too!
• Cream cheese frosting. You can use store bought frosting or if you’ve got 5 minutes, you make your own delicious frosting
• Red food colouring
Optional: Heart candies, sprinkles, jelly beans
- Divide your cream cheese frosting into two parts.
- Mix one of the parts with red food colouring till you achieve the desired shade of red/pink.
- Crumble the red velvet cake in a bowl and add a thick layer of cake crumbs to the bottom of your jar.
- Add a layer of the white cream cheese frosting.
- Continue adding alternate layers of cake and frosting till you fill up your jar.
- Using a piping bag, complete your jar with a swirl of red/pink cream cheese frosting.
- Add some heart candies and sprinkles and you have a romantic gift ready to go!
Do you think your SO would love this? Try it out and let me know in the comments!