Red Velvet

February 20, 2007 at 10:55 am (Food)

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IT’S a cake that can stop traffic. The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany. The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet.

But no matter how you slice it — or bake it — red velvet cake is suddenly all the rage. Every new bakery seems to sell a version. Established ones are adding the cake to their repertory, and those that have always made it are hard pressed to keep up with the demand!

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