♥burn Cake Balls
♥burn Cake Balls
Red Velvet: Pretty, Blah
I find red velvet cake to be one of the most interesting features of moving to the south. Mostly because it can be used to make a bleeding armadillo cake (here’s someone else’s post about red velvet, with a pic of a bleeding armadillo cake), and nextly because of a perfectly suitable reason for cream cheese frosting. But, frankly, other than it’s red and cream cheese, Red Velvet mostly bores me. I mean it’s super moist (with a slight acid hint) because of the buttermilk, making it a great combo with cream cheese, but it usually contains such a ludicrously small amount of chocolate that no one would ever call it a great chocolate cake, but other than that it’s blah. Pretty, blah.
I don’t admire Pretty, Blah. I want my cakes to be interesting, to have levels of taste and I don’t care as much about pretty, but as long as it’s as easy as dumping a bunch of red food coloring in it, I’m game for Pretty.
♥burn Cake: Pretty, Dangerous
I want chocolate like it’s going out of style. I want this southern specialty to acknowledge that chocolate was often considered savory before the Europeans found it, and by that I mean spicy.
I want sexy cake. I want Pretty, Dangerous.
And that means the ♥burn Cake’s full name is: Triple Chocolate Chipotle Red Velvet with Cinnamon Cream Cheese Frosting. And when I make cake balls out of it, it’s full name is: