Red velvet, of course!
I have loved red velvet cake since I was a little girl, and I have had some truly wonderful and some truly terrible recipes. To me, dye-ing chocolate cake red doesn't cut it-- it's got to have the tang of the buttermilk and vinegar to be REAL red velvet. And nothing goes better with it than a creamy cream cheese frosting-- I have one that I use for cupcakes and filling between cake layers and a sturdier one I use for decorating the outside. Regardless, red velvet is one of my most popular flavors, and I hope my customers love it as much as I do!
