Red-Velvet

Ever since he wanted to add the red-velvet cupcake to the trio, I've been thinking a lot about red-velvet cake. Here are my thoughts:

I'm usually not picky and I do not have certain ingredients or products that I "don't like"; however, I would like to say that I DO NOT LIKE red-velvet cake. Don't like it at all. See, there aren't any ingredients I don't like... as long as we're talking about natural ingredients.

I don't see what the big deal is with red-velvet cake; and I'm saying this because a lot of people love it! In fact, most people I know/meet love it. I don't see what the big deal is, because flavor-wise, there is nothing special about this cake. It's just regular plain cake, with maybe a tablespoon or two of cocoa powder (maybe a touch of flavor there) and TONS of artificial red food coloring. You might as well call it "artifical red food coloring cake".
The conclusion, therefore, is that when it comes to this cake, it must just be the color that attracts people.

Don't get me wrong, when I say I don't like red-velvet cake, it's not because I don't like the idea-- a luscious looking, deep-red colored, gorgeous cake. It's very attractive, and kind of sexy. I guess if you don't mind the idea of artificial ingredients (and lots of it), then you wouldn't really care and you would be one of those people who love this cake. If you're like me, and tend to shy away from artificial ingredients, you'll shy away from red-velvet cake as well.

I've been brainstorming about ways to make this cake all natural. The only thing I can think of right now, is, adding a concentrated juice or syrup to the batter (such as strawberry, or pomegranate even), just a little bit to give it color without affecting the flavor too much. There probably will be another "hint" of flavor because of this addition, but not enough to make it a strawberry cake or pomegranate cake; the main purpose will be color. I've heard that beets are also used to make this cake all-natural, so that could be tested as well.

When I brought up the idea of adding a concentrated syrup/juice today, he said "no, you won't get the same color, you can't do it that way". Well... my mission now, is to prove him wrong. Or, at least try.

So, it's going to take me a while, because I'm busy with work and everything, but I want to start experimenting with this whole all-natural-red-velvet-cake thing. I'll post pictures as soon as I have 'em.

Shortcake!

So I just got a text message from the executive pastry chef that they want 4 individual strawberry shortcakes for a guest tomorrow, for Ciao (that's the italian restaurant I also prepare desserts for even though I'm technically hired with 3 West).

I hate last minute surprise requests like that, but then again it's kind of exciting too and gets the adrenaline running. The only issue is: there was some left-over shortbread dough in the fridge (from a dessert that we removed from the menu) and since we were tossing everything out (related to that former dessert), I tossed that out as well. Oopsie. Hope Derek (E.P.C.) doesn't notice. I'll just make some from scratch tomorrow.

Oh and right now our special is a cupcake trio... but I'm thinking I want to do a pineapple upside down cake next (with a ginger cake maybe) and we have coconut sorbet so I can serve it with that. Mmmm pineapple upside down cake.



The pic is of the mini-cupcakes I made for the "cupcake trio", which is our special for the week. Aren't they cute!!?
They are: German Chocolate, Red-Velvet with Cream Cheese Icing, Apple-Cinnamon with Maple Buttercream.

Hello Everyone!

So...

Since between spending time with Dave, working, sleeping and eating, I have nothing to do, I figured I should start a new "blog" and record my thoughts and experiments with everything pastry-related!

Enjoy!