Red Velvet Cake and Cupcakes at Pulp and Bean!

Hello everyone.

This is Tony Fisher, owner of The Pulp & Bean. I would like to express my thanks and gratitude to everyone in making the Pulp & Bean a success. I'm sorry I have been off the boards for a bit, but as you can expect I've been very busy. I would like to announce that we now expanded our menu to include a huge assortment of deserts that include: Red Velvet Cake, Carrot Cake, Black-Out Cake. We also offer an assortment of cupcakes as well.

Thank you for your continued support.

Tony Fisher

Damn you, Tony- I'm trying to stay away from things that will make me fat!

....how much for the red velvet cake?

Whatchuwant wrote: Damn you, Tony- I'm trying to stay away from things that will make me fat!

....how much for the red velvet cake?

The better question is who is the supplier? =P~

Hey Tony...
Me and my husband met you last year on our bikes the day you guys opened.... we will be up this weekend for some black out cake!

I stopped in for coffee this afternoon and it was sooooo tempting. But the diet started last week. dammit! maybe sunday...parents are in town.

Fisher , you couldnt do any better than 4 dollars a slice? For that amount of money I need to make that slice last the whole week!

bluesea,

What cafe (or heck, bodega even) sells fresh cake slices for less?

Heck, even bakeries where the stuff is made like Joyce and Cake Man Raven sell slices for at least that.

I blame oil speculators.

High gas prices caused people to invest in alternatives like ethanol, based on corn.

That drove corn and corn farm prices wayyy up since suddenly the corn market had demand from the usual consumer, livestock markets plus huge new demand from an exploding energy/ethanol market.

That made it suddenly a lot more expensive to feed the cows and chickens.

And that made the resulting eggs and milk needed to make the cake much more expensive.

But the oil speculators...see...they don't care.

They can afford cake at any price.

Bastards.

I LOVE Red Velvet Cake.

I LOVE Red Velvet Cake.

I don;'t get it. It's just food coloring that makes it red. I thought people used beet juice, but they don't. It's just FD&C Red, or Red Lake 55, or something like that.

MHA wrote: I don;'t get it. It's just food coloring that makes it red. I thought people used beet juice, but they don't. It's just FD&C Red, or Red Lake 55, or something like that.

There's cocoa powder in it, so it's actually more like chocolate cake, but red!

MHA wrote: I don;'t get it. It's just food coloring that makes it red. I thought people used beet juice, but they don't. It's just FD&C Red, or Red Lake 55, or something like that.

Are you KIDDING?

Red dye is GREAT!

But why not use Beet juice? I wonder how that would taste?

Now red dye is used ... but wikipedia says
All Red Velvet Cake use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" .