One afternoon, my niece baked some cheese cakes which the kids and I really adored. There were clearly two types of cakes on the plate which I took out from the fridge; one with blueberry topping and the one with cheese topping was red; probably a Velvet cake. Velvet cake is red due to a chemical reaction. The anthocyanin in cocoa interacts with the vinegar to give it its colour. Said to have originated sometime in the Victorian Era, it used to be a high-brow dessert reserved for the elite or for special occasions. Nowadays, we can easily procure it from bakeries and can even order it online. And many times too, food colouring is used to enhance the cake’s signature red hue.
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