Red hot red velvet cake
We all know and love the classic red velvet cake. It's everywhere you look around Valentine's Day, beckoning with bold scarlet offset by demure cream. I took off with the romantic theme and decided to give this gorgeous cake aphrodisiac properties through the power of spices. (You've been forewarned-- proceed with caution.)
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<br />Both the cake and frosting recipes are adapted from those published in The New York Times in 2007. I spiced up the cake recipe, from "The Confetti Cakes Cookbook" by Elisa Strauss (Little, Brown, 2007), with a bit with cayenne, chipotle, and cinnamon. I've reduced the amount of cream in the cream cheese frosting recipe from “The Waldorf-Astoria Cookbook,” by John Doherty with John Harrisson (Bulfinch, 2006) to give it a bit more body. And for a dramatic finishing touch, I sprinkled the top with cinnamon Red Hots candies.
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