I’m guessing it’s a cheesecake filling that’s been deliberately made to not set.
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Shortening plus “butter flavor” instead of butter? That’s one way to include an extra product placement in a recipe!
But yeah, how interesting that there are so many different ways to top a red velvet cake. Maybe it’s regional? Or the topping changed when the recipe caught on in a new region?
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everything I am reading about red velvet is that its origins are shrouded in mystery. It is such a weird cake. II always thought it was one of those rationing types of deals, like you couldn’t get cocoa so you just used a couple of tablespoons and a big glurge of red food coloring.
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Holy moly, this is a CAKE!
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This one takes the…erm…cake!
Watch to the end:
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Check out the giant cake toward the end.
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You can really see the embroidery influence in the designs (or maybe crewel work from the 50s tried to look like cakes?).
I wonder what someone who was a baker in that era would make of today’s cakes with their super-bright colours and rakish angles.
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Words fail me:
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Mew-velous!
Also my cat went bonkers while I played that.
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Cakewrecks is particularly lovely this week:
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Love the Dr Who cake!
We had a “2010” party in 2010, and my SO baked a relevant cake:
We have forgotten what TMA stands for!! Anyone have a clue?
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All I can think of is The Monolith Activates.
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Maybe…
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Too Much Amnesia?
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Gosh, it may be, but it sure doesn’t sound familiar!
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Lot of that going around . . . in my head.
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Tycho magnetic anomaly.
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Thank you! My SO just figured it out 15 minutes ago! She emailed me this link (which I read not two minutes ago):
Talk about coincidence.
Thanks all! (whew.gif)
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