And the cakes just keep on coming. Don’t judge; it was my birthday this weekend.
I had a conundrum when planning my birthday cake this year. I was throwing a Communist Party–vodka drinks, red paper plates, Russian snacks and a 1960’s Cold War movie–and wanted to make a red velvet cake. (Get it? Get it?) But the red in red velvet cake almost always comes from food coloring, and the quantity of red food coloring used tends to make cake taste metallic and sharp, like licking the side of a flagpole. At least, it does to me.
So I wanted to try a dye-free cake. I poked around for an alternative, and found a recipe for a cake infused with red wine. Yum.