Roses are red, Velvet is too, This cake is made with beets, So it must be good for you. We all know that a cake for February, AKA Valentines MONTH (not sorry) was gonna be a red/pink deal. For me, that means whipping up one of my favourite recipes: BEET red velvet. That's right, BEET! This is a historically correct red velvet cake, in that the colour comes entirely from the magical power of beets, not a trace of food colouring. ALTHOUGH I confess that food colouring was used in the frosting. But I'm in charge here, so, it's okay. Did you know that back in the day Red Velvet was named thusly due to the velvety texture imparted by beets? It's true. If you're like, "for real, beets in cake?" then I say hey, if carrot cake is so common then why not beet cake! You've gotta try it, I've converted a lot of non beet-lievers. (Yikes that was bad) But seriously even the skeptics loved the flavour of this cake! Even a friend who says he "doesn't like beets". The beets add flavour, colour, texture, and a little drama. Nice and tangy, especially good with cream cheese frosting... I made this recipe in cupcake form for Higher Ground Cafe for some valentine-themed treats. I always get so stoked to see how vibrant the colour is! I called these "Heart-Beet Cupcakes" heh heh As this is part of my monthly cake challenge, I needed to try something new. This month I attempted the technique of painting with frosting! It turned out not exactly as I envisioned in my mind... to be honest my first thought was "WOW epic fail" like when you see something on pinterest and then in reality it just is laughably awful? But after walking away and coming back with fresh eyes, I actually liked what I created! Like so many of my art experiments, really! This one really felt like painting. FUN. Perhaps painting with buttercream might yield better results as opposed to cream cheese frosting... But this cake really requires cream cheese frosting. It's just non-negotiable. This bowl here contains the liquid ingredients for our beet-cake-batter. WOW amiright? I swear I didn't edit this! Life is this magical! I love veggies. And here is our cake batter, all trayed up and ready for the oven. But first, a glamour shot. This batter deserves it. You may notice that I often bake cakes as a flat sheet tray, and then cut them into circles for stacking. This way the layers bake flat and evenly, the baking time shortens, you can cut them into any size you want, and it gives you lots of scraps for snacking :) Also, if you just moved and don't currently own a round cake pan, this technique really comes in handy... Garnished with toasted red-velvet crumbs (good use of those cake scraps!), beet chips (store bought from costco!), and gold sprinkles because oooh lala. To February! The short but sweet month of love, cold weather, and chocolate that goes on sale. What a grand time of year. Time to sneak some veggies into dessert! It's practically health food! Right? All-Natural Red Velvet CakeRecipe barely adapted from Yossy Arefi
Cream Cheese Frosting
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