For the meal on April Fools Day, the Dessert Corps decided to bust out one of the more perplexingly silly and deliciously yummy desserts around, the Red Velvet Cake. A Southern tradition and a Brooklyn institution, we were sure our volunteer bakers would bake up a bevy of devilish cakes.
7 volunteers from the neighborhood baked up a storm.
One of the cakes had a scrumptious vanilla bean frosting.
Glamour shots of the delicious desserts.
Not many of the dinners had ever had Red Velvet Cake. I think it was a surprising dessert for sure.
My cake (pictured below) was definitely the ugly duckling of the night. Last November, I visited some farms in the Dominican Republic. I was fortunate enough to get some handemade unprocessed cocoa powder from one of the farmers. Me and my partner in crime decided to try and bake a couple of “traditional” red velvet cake, hoping for some science in action with our unprocessed cocoa. Now while the thing tasted great (i swear) the un-alkalized cocoa easily clumped around moisture and we ended up with a very speckled batter and cake. Add to that the fact that we doubled recipes to make 2 cakes and overfilled our baking tins, our cakes were fodder for the kitchen volunteers…