On Valentine's Day Birthdays
Let's talk about what's really important - Red Velvet Cake
In a few short hours, I will complete my yearly spin around the sun and celebrate another birthday. This will be (mumble mumble) for me.
My birthday is on Valentine’s Day. Love the day or hate it, that’s a personal issue. I’ve always loved it because everyone remembers, and no matter the state of my love life, someone sends a card.
This is still true. I’ve been married for 31 years and there are no cards ever from the significant other. Seems I own all the words in the relationship.
The picture above is from an actual birthday painting my youngest daughter made for me about a decade ago. It’s displayed year round on our basement refrigerator.
I love this piece of child’s art for many reason. She chose to call me Sharon instead of Mom, which I find very funny. And she painted my name in yellow, my favorite color. It announces its exuberance, just like her. Over the years, it’s picked up some magnets from a Niagara Falls trip, a bear from London, and a cartoon I love.
I’m sure she’ll cringe seeing how I’ve used it here, but I truly feel loved because of it. And that’s what Valentine’s Day is about. Feeling loved and showing love.
It’s also about cake!
If you’re a regular reader (thank you BTW) this is the part where I would delve into the latest interesting research idea banging around my head. And you’re right. But I’m not bothering with the origin of Valentine’s Day or Cupid.
I want to talk about Red Velvet cake. I’m a little obsessed with it. I recently finished a manuscript where I mentioned it as one of the character’s favorite flavors.
What’s Special about Red Velvet?
First, look at it. It’s gorgeous and cakes should be gorgeous. Though I’ll argue even an ugly cake can be tasty.
Second, it’s red but it’s also chocolate - a cake with a surprise!
Third, cream cheese frosting, don’t even try to substitute buttercream.
Fourth, it’s delicious.
Fifth - it has history - keep reading.
A Cake of Unknown Origins
Despite my love of Red Velvet cake, I hadn’t tasted it until I was an adult living in Virginia. It’s considered a Southern United States cake. But no one really knows when or where it came from. Southern Living Magazine wrote an article on its history, which I’ve referenced.
The original red was made in Victorian England (Fanfare and the Great British Bake-Off music). Cooks discovered if you mixed an acid, like vinegar, into Dutch processed cocoa it took on a slightly reddish hue. Ta-da!
The cake was made popular in New York City (not the South) at the Waldorf Astoria hotel and in Canada (really not the South) Eaton’s Department store. But it was also appearing in Southern kitchens and picked up the most Southern of ingredients, buttermilk. Think biscuits and pancakes y’all.
The not of this planet red dye appeared in the Second World War when the food dye manufacturer Adam’s Extracts sought to capture the market and produce something that helped cooks limited by rationing.
Movie Mania
The 1989 hit movie, Steel Magnolias featured an armadillo Red Velvet cake and suddenly it was back in popularity. This blossomed into the Magnolia Bakery, also in NYC. It’s famous for Red Velvet cupcake.
Juneteenth Celebrations
Red Velvet cake is featured during Juneteenth celebrations as traditionally red colored foods are served. The red is said to symbolize strength, transformation, and power. February is also Black History month so it’s now doubly appropriate for me to have this as my birthday cake!
A Serious Cake
This Red Velvet recipe from Serious Eats is one of my favorites. But I’m also drawn to Red Velvet cupcakes, Whoopi pies, cookies… you get the idea.
I hope your Valentine’s Day is full of love and cake even if you’re the only one eating it. Because you can have your cake… you know the rest.
One Final Birthday Shout Out!
Happy Valentine’s Birthday to my writing twin, the amazing Bella Ellwood Clayton. This photo was taken in November after years of pen palling. We met IRL! when I came to Melbourne. About 2 seconds later, I burst into tears as we said goodbye.
Her third book, The Tradwife’s Lie is coming March 26 from Joffre Books. I read this in development and every draft kept me up at night. I’ll be giving a copy away this spring. But don’t wait for me. Order it today!!!
Happy birthday, Sharon!!!
Happy birthday!