Friday, November 18, 2011
It took a while for Red Velvet cake to make it to our shores, but I'm really just glad it did. This American classic is as decadent as it is visually spectacular- the deep, red-brown hue of chocolate-flavored cake, set against the stark contrast of white cream cheese or buttercream frosting is a standout with its classic features. The flavors are truly moan-inducing, and I have yet to meet a person who has not fallen for it's voluptuous charms.
Recently, Red Velvet cake (and it's equally beguiling cupcake incarnation) has developed a pretty impressive cult following locally. I myself have quite the sweet tooth (albeit a controlled one, thanks to diabetes in my genes), and once in a while the seductive mental image of moist, garnet-hued cake smothered in thick cream cheese icing proves to be far too irresistible.
Luckily, through the wonders of Facebook, I discover that my friend Chrissie Regaza- a highly-accomplished baker and fellow lush- of The Rolling Pig bakes, among other delectable goodies, a mean Red Velvet cake. Therefore, with my Dad's birthday coming up, I decide to order him a cake and, yes, eat it, too.
I must admit- and I say this without bias- that The Rolling Pig's Red Velvet cake is as good as they can possibly get- definitely moist, but not dense, the cake is light-footed until you get to the icing, which was sweet and decadent and all forms of wonderful. What is freakishly good about this cake is that it gets even better after a couple of days in the fridge, which is usually where cakes go to die. How many times have I kept a slice of cake in the fridge's cold crevices, only to resurface as a dry, ragged version of it's old self? No, not this one. TRP's Red Velvet stayed moist, and the flavors of it's frosting and filling just became more intense.
I was already a fan, but now, I'm a disciple.
The Rolling Pig
Tel. No. (632) 8209350