I'm in love with red velvet. Like, literally, in love. And while red velvet 'anything' is basically made of a sh*tload of red food coloring poured into batter and hence pretty tasteless -- i taste 'something' extraordinary. I do believe it's the subtle addition of cocoa powder into the batter, which also helps darken the deep deep bloody crimson that red velvet is so well-known for. Whatever the reason though, I'm a sucker, and here I am -- giving you my prized recipe on probably the most important day of the year for any baker or cook; you guessed it! World Baking Day :). The thing is...

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