For the longest time, my assistant and I loathed red velvet cake, dismissing it as nothing more than a vehicle for cream cheese frosting, a cupcake with an identity crisis (seriously, are you chocolate cake or not?), and an artificially enhanced attention whor--um, hog of a cake. A little harsh, I know, but it was all out of spite.
You see, right around this time last year, my assistant took a first stab at making this bakery favorite. Big flop. She accidentally added an extra cup of sugar, ending up with a sticky mess of bright red candy masquerading as a bundt cake. Attempt #2: She followed the recipe and instructions to a T despite her qualms about emptying an entire little bottle of red food coloring into the batter. The result? A cake that looked nice, tasted fine, and was a success!--or so she thought. That was until she was left with a bitter aftertaste that lasted for not one or two but three days! Attempt #3: A slightly different recipe, much less food coloring...same lingering bitter aftertaste. At that point, she considered herself licked and I was plenty bored with red velvet. There were more interesting cakes to be made.
It's been about a year since that trilogy of red velvet disasters, and my assistant, after tasting many a red velvet -- some good, some bad -- decided that it was time to give it another go. Opportunity presented itself during a Supper Club dinner hosted by friends Sara and Tat, for which she signed up to bring dessert. So, was it a long-awaited success or another big fat hairy flop? See for yourself!
![](http://4.bp.blogspot.com/_AS8WbRJ336k/S37hn1H0WyI/AAAAAAAAAYY/gHZKlTPbhuY/s400/redvelvetroyal.jpg)
![](http://3.bp.blogspot.com/_AS8WbRJ336k/S37hoqDgp0I/AAAAAAAAAYg/DFrwqmF4DbA/s400/redvelvetbatch.jpg)
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