ISSUE 22 / FEBRUARY 2012
Red Velvet is a stand out cake with its striking red color, mild cocoa taste and silky white frosting. Found everywhere from local coffee shops to high end restaurants, this trendy dessert is all the rage. Comax Flavors captures the decadent sweetness of this eye-catching and fun treat.
Most food historians agree that, like many layer cakes, Red Velvet came from the Southern United States. However, there is no definitive information on exactly why it is red. One widespread theory on the origin of its color is that cocoa contains a red pigment called anthocyanin that reacts with common ingredients of the cake like buttermilk and vinegar, turning the cake to a reddish brown. Food coloring has also become a common way to achieve the deep color, as does beet juice. Regardless of the shade, which varies from red-brown to a startling bright red, the taste of Red Velvet Cake is always smooth and delightful.
The popularity of Red Velvet continues to grow, so much so that it’s not just for cakes and cupcakes anymore. In fact, Comax Flavors Red Velvet Cake Flavor is making its way into products other than baked goods, such as hot cocoa, frostings and syrups. This flavor of the month is available in a liquid or powdered form and as a Natural or Natural and Artificial product. It’s a familiar crowd favorite that still manages to keep its fiery edge.
To order a sample of Red Velvet Cake or any other Comax Flavors creation, please click here and a Comax Flavors representative will be happy to fill your request.