Red Velvet Cake - What's all the fuss about?

So why all the hype over some red cake. It is just red sponge after all, and it uses red food colouring which can't taste that great surely? Or can it?

The Red Velvet recipe dates back decades (although no definitive source can be confirmed) and is firmly established in most major bakeries within America. In popular culture, the red velvet has made its name in Steel Magnolias in 1989, Sex and the City and in other films since. In New York, famous bakery Magnolia, has provided red velvet cake to society for years, whereas recently in London, the deed has been recreated by Hummingbird Bakery to much delight from residents and tourists alike. And in North Somerset, The Exquisite cake Company has perfected the recipe and now provides the West Country with this taste of heaven. But why is this tempting treat so popular?

Its outrageous red colour grabs your attention like no cake before and when piled with sweet cream cheese icing, you can do nothing to resist your urges. The ingredients include a chemical reaction of natural alkaline and acid which causes the light, yet rich sponge veiled in cocoa. While beetroot can be used to achieve the red cake, it leaves a bitter an somewhat unappetizing flavour that should not be associated with this sweet treat and therefore in Bristol, natural red colouring is used to keep your chemical concerns at bay, without compromising the taste.

For grand celebrations, birthdays and weddings, this cake will provide the ultimate centre piece, however, enjoy a private moment alone with a red velvet cupcake and you'll understand what all the fuss is about.

Served as a cupcake or a slice, the Red Velvet is like nothing you have tasted before, and should be one of the things you try before you die.