The tempting picture on the front leads you to tear off one of the cards, purchase the needed red food coloring and vanilla extracts so you can try a new dessert for Sunday dinner. It would have been “padded” together, about a 100 to a pad and, placed right in front of the food coloring and extracts as you walked through the store. This is the front of the tear off recipe card that was available in countless grocery stores back in the day. We also have a printable copy of the recipe at the bottom of this page. You can follow our step-by-step instructions below as we make both the cake layers and the frosting… from scratch. As the story goes though, Betty Adams gets credit for adding so much of the red food coloring to what we now know as the traditional Red Velvet Cake.
#BAKERY STORY 2 CHERRY BLOSSOM FREE#
The food pictures just caught my attention… and, they were free so, why not. You still see similar items in stores today but, they’re most often just a coupon you can pick up right in front of the product and use at the register to save a dime or two off the purchase price of an item.Īs a child though, I remember tearing these little pieces of paper off from store shelves as I helped mama during her trips to the neighborhood grocery store just down the corner from our home. Her husband John, was the founder of Adams Extracts, a Texas based company that was one of the first to sell red food color and other flavorings through the use of point-of-sale posters and tear off recipe cards available in local grocery stores in years past. The one that really caught my attention though was the story and recipe of Betty Adams. You can read more about it if you visit this link at Wikipedia. And, for our Canadian readers, we must also include the Eaton’s Department Store chain from the 1940’s and 1950’s as many also believe this chain of stores created the original version of the cake. So, where does it all begin?Īccording to Wikipedia, the Waldorf Astoria Hotel in New York City is pretty much credited with the original recipe. Its also become a favorite of the cupcake making crowd of late.
However, its seen a great resurgence in recent years and now its popular again all over the South from grocery stores to restaurants. It seems the cake was popular at one time but kind of died off. I even searched my own families recipe book that contains many recipes from my mom and her sisters but, there isn’t a recipe for Red Velvet Cake in it. But, none of them list a Red Velvet Cake. I have a few trusted cookbooks that I keep by my side and often use as reference material. I’ve searched many of my trusted old cookbooks and none of them even list a Red Velvet Cake. Sure enough, they had some information that just started me on a journey that has taken over a month now to complete. And of course, the main source of information for just about anything takes you to the foremost authority these days… Wikipedia. Long gone are the days of reaching for a World Book Encyclopedia or, heading to the local library to do some research. Of course, these days, when you want to know something, you just Google it on the Internet. So, I went in search of some of the origins of this cake and thus began a bit of a history lesson, for me at least, on how such a delicious dessert came into being. Thats a lot of food coloring if you ask me. Most recipes I found called for about an ounce of the red liquid. I wanted to prepare this cake as our recipe for Valentines Day this week and, I got to wondering about why it has to have so much of the red food coloring. But, why? Why must it have so much red food coloring I wondered. Its deep red color comes from added red food coloring… LOTS of red food coloring. Red Velvet Cake is normally prepared as a layer cake, filled with a bright, white, cream cheese frosting between each layer and all over the top and sides.
It’s deep red color and texture makes one think of the smooth soft feeling of luxurious velvet fabric. Red Velvet Cake is considered by most to be one of those long standing Southern Traditions. Just why is it so red though? We’ll explore it’s origins and follow the recipe of Betty Adams to see just why this Red Velvet Cake is so good and, why it’s become so popular. Adams Extract, a Texas based company, is credited with bringing this cake to American kitchens during the time of The Great Depression. Follow our step-by-step, photo illustrated instructions as we recreate the Adams Original Red Velvet Cake Recipe.
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