At Baskin Robbins, we offer you nothing but condensed, icy happyness! This festive season, Red Velvet is the flavour of the month. Gorgeous bits of red velvet cake with swirls of cream cheese ice-cream. Your taste buds are sure to have a party. Commonly coloured with red dye, did you know that red velvet cake got its colour from beet roots? Fascinating, right? Read on to know more about facts you didn’t know about Red Velvet.
Rations During World War II
Popularly referred to as the “devil’s food”, this flavour goes all the way back to World War II. When food items such as sugar and flour were rationed during World War II, bakers boiled beetroots & added it juice to the cake batter for sweetness, to enhance the colour of their cakes and also to retain the moisture thus making them last longer.
Image Source: Cheatsheet
Red Velvet: A Marketing Wonder
The Adams Extract Company claimed to create the cake recipe in the 1920’s. During the Great Depression, food colouring was seen as an additional expense. To combat decreased sales in their food colouring business, they introduced the red velvet cake recipe and named it the “Red Velvet Cake.”
The Name Game
Bakers and historians still debate whether the cake got its name from the mingling of acid and cocoa, which gave the cake a rich red hue or whether its name came from brown sugar that was used to bake the cake. Brown sugar back then was commonly called “red sugar”. Wherever the name may be derived from, most of us are huge fans of this mahogany coloured delight!
We’re not sure about its true origins, but we sure do know that the Baskin Robbins Red Velvet ice cream brings us loads of happyness!
Looking for some more dessert options this Season? Check out How To Make A Scoop Of Ice Cream Into A Gourmet Dessert.