Southern Style Red Velvet Cake

Paper Summary:

The paper describes the origins of the "Southern style red velvet cake" as a dessert and discusses the coloring, taste and frosting of varying recipes.

From the Paper:

"The traditional recipes call for frosting made from vanilla buttermilk, and this also factors into my decision. The other common modern variation is to substitute a cream cheese frosting, which I find is more suitable for the cream-side-down method of enjoyment, because its sweetness is not overpowering on the palate. I find that the vanilla buttermilk frosting lends itself better to the cake-side-down eating method, because the cake dissolves enough to allow the sweetness of the buttermilk to gradually take over, but not to overpower, since the cake also absorbs some of the creamy frosting at the same time. Diners with more of a sweet tooth might specifically prefer the reverse, quite naturally."

Sample of Sources Used:

• Beard, J. (1980) James Beard's American Cookery. Little Brown: New York
• Fabricant, F. So Naughty, So Nice. The New York Times. Accessed September 24, 2007, at:http://www.nytimes.com/2007/02/14/dining/14velv.html?n=Top%2fReference%2fTimes%20Topics%2fSubjects%2fD%2fDesserts

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