War on Red Velvet

WE HAVE HAD ENOUGH AND WE ARE DONE WITH IT.

NO MORE RED VELVET!

We are taking a stand against making Red Velvet Cake.  But what’s the difference between Red Velvet and our Vanilla Velvet.

Traditionally cake is leavened using baking powder and or egg.  Velvet is different in that it uses baking soda and an acid such as buttermilk and vinegar. The acids create a chemical reaction with the small amount of cocoa powder that makes the cake a mild brick red colour.

Over time bakers began adding Red food colouring to enhance this look.  It seems now to be a contest of who can add more colouring instead. Because we care about what we put in our cakes, and how they taste, we took the food colouring out. Excess Red food colouring can be bitter and does nothing to enhance the flavour of the cake.

To answer the question you are about to ask, you cannot get a deep red colour from using beet juice in the process. It does however slightly enhance the colour to a pink hue.

This is why we now exclusively produce Vanilla Velvet and Finish it will a Rich Cream Cheese house made icing. The Cake browns a little more than normal adding a richer flavour.  The cake ends up moist and slightly less sweet than our standard cake, making it perfect to pair with our rich cream cheese icing.

Our version or Red Velvet cake without the Red Dye

HOURS

Tuesday           10:00 AM - 6:00 PM

Wednesday     10:00 AM - 6:00 PM

Thursday         10:00 AM - 6:00 PM

Friday              10:00 AM - 6:00 PM

Saturday          10:00 AM - 6:00 PM

Sunday            10:00 AM - 6:00 PM

Monday             CLOSED

 

 

 

 

Location:

Address: 8211 102 st

Edmonton AB, T6E 4A5

Phone:  780 988 2253 (CAKE)

We are between the AMPM and the Vet on 102st  across the street from the car lot

Customer parking available in front of the building