As it turned out, the birthday of Beth (our ISS/MCSA Administrative Assistant) was mid-week last week, but in the tumult of all the event planning, we had waiting until last Friday to celebrate it. Before Friday and the great Flash Mob, I asked Beth what her favourite cake was and she responded with the one type I was hoping she would not say: red velvet cake. As you may know by now, dear Reader, I am up for a wide range of culinary challenges, but there was something about the traditional flavours of a red cake and cream cheese frosting that made it seem like quite a daunting task. To boot, I am not all that familiar with this cake of cakes so it was a bit difficult to determine as I was putting this together as to whether or not I was on the right path. All this said, I set off knowing I would deviate from tradition and, after at least an hour or two comparing at least a dozen recipes for red velvet cakes and frostings, as well as devouring sites such as this one which focused on experimentation and even the technical science behind baking a perfect red velvet cake, I came up with this concoction which I have officially added to my list of very lucky culinary results.
