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Red Velvet Cake

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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 7, 2012
Jackie of Baltimore wants the recipe for a red velvet cake: "Two years ago at Christmas, I had the chance to taste this cake but I can't find a recipe anywhere. " — Baltimore Sun recipe finder, 1990 Hang in there, Jackie. If you managed to wait 20 years or so, thousands and thousands of red velvet recipes are now yours for the clicking. But why bake? You can now to grab a red velvet cake in the bakery of your favorite supermarket. And while you're there, you can load up your cart with Ben & Jerry's Red Velvet Cake Ice Cream and red velvet tea from Republic of Tea. Red velvet is thriving on restaurant menus, on and off the dessert page.
ARTICLES BY DATE
NEWS
Jacques Kelly | April 12, 2013
I laughed at a news report quoting an official who lamented that Lexington Market lacked a French bakery. The Lexington Market I know is a place that has a thriving bakery, but it sells red velvet cake by the slice and at a price to fit its customers' pocketbooks. As beat-up and poorly maintained as the market is, it possesses a thriving urban vitality. It's good to go there for a Baltimore reality check. The people-watching is incredible and a lot of money seems to change hands.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 3, 2012
The dinner on Valentine's Day at the Feast @ 4 East will be its last. Sandy Lawler, the restaurant's chef, who also owns the 4 East Madison Inn, the boutique hotel in Mount Vernon, will stop offering dinner service. Lawler says she will make 4 East available for special events for 25 to 60 people.   The Valentine's menu at Feast @ 4 East includes fresh oysters, a half rack of pistachio-crusted lamb, New England scallops in vanilla cream and, for dessert, red velvet cake, ricotta cheesecake with Grand Marnier and Pavlova, an ethereal meringue confection named for a Russian ballerina.  You can enjoy it all with your own bottle of wine.
NEWS
By Richard Gorelick, The Baltimore Sun | February 25, 2013
The 13th Floor is a treat. When we came here on a Friday night, people were dancing to live jazz music. Can you imagine? One couple, it was announced, had become engaged. You might, too. The renovated interior, which was unveiled last fall, is a real sweetheart. Dominated by deep reds and lustrous whites, it has the shimmery allure of a red velvet cake or a Faberge egg. The views of the city from high atop the Belvedere were always a reason for visiting, But, pre-renovation, there wasn't much reason to come back, unless you were following one of the bands that played there.
NEWS
Jacques Kelly | April 12, 2013
I laughed at a news report quoting an official who lamented that Lexington Market lacked a French bakery. The Lexington Market I know is a place that has a thriving bakery, but it sells red velvet cake by the slice and at a price to fit its customers' pocketbooks. As beat-up and poorly maintained as the market is, it possesses a thriving urban vitality. It's good to go there for a Baltimore reality check. The people-watching is incredible and a lot of money seems to change hands.
NEWS
April 10, 2012
Ann Carter from Charleston, S.C., wrote in on behalf of her grandmother, who has lost a beloved recipe for what she called Panama Cake. Her grandmother said she received the recipe from a fellow military family in the 1970s. She remembers that the cake was made with flour, sugar, shortening, raisins, nuts and spices, but did not call for any eggs. David Hulteng from Crownsville saw Carter's request and thought that a recipe he had for Poorman's Cake sounded very much like what she was looking for. He said that he has had the recipe since the 1970s and has made it many times, receiving "rave reviews.
NEWS
By Arthur Hirsch | December 26, 2009
The roast turkey and ham came up short, so the volunteer Christmas Day crew at Red Springs Cafe went to backup provisions, carving up the 20-pound bird that had been planned for the restaurant owner's family dinner and frying chicken from the cafe's regular stock. They were figuring on serving 250 or 350 meals to homeless people, but the need turned out to be greater. "It's been a busy, blessed day for us," said Cheryl P. Townsend, who owns the restaurant specializing in Southern cooking.
NEWS
By Richard Gorelick, The Baltimore Sun | February 25, 2013
The 13th Floor is a treat. When we came here on a Friday night, people were dancing to live jazz music. Can you imagine? One couple, it was announced, had become engaged. You might, too. The renovated interior, which was unveiled last fall, is a real sweetheart. Dominated by deep reds and lustrous whites, it has the shimmery allure of a red velvet cake or a Faberge egg. The views of the city from high atop the Belvedere were always a reason for visiting, But, pre-renovation, there wasn't much reason to come back, unless you were following one of the bands that played there.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | November 28, 1990
This Red Velvet Cake recipe sparked a lot of sentimental memories for our readers. Miriam A. Weber of Arbutus says she has been making this cake for her grandchildren's birthdays for 25 years. She likes to sprinkle the icing with coconut. Dorothy M. Maloy of Aberdeen says her daughter wanted to make the cake once but was out of red food coloring. She substituted green food coloring instead. "The cake tasted the same but that green color was most unappetizing," she writes. This recipe is from Linda S. Moffett of Baltimore.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 6, 2012
Rita's Italian Ice is debuting its newest flavor, Red Velvet Cake Cream Ice, on Friday. The new "rich and creams" flavor is a limited time offering. That's not the only news out of Trevose, Pa. Beginning next Wednesday, Rita's is offering 50 percent off Blendinis from 5 to 7 p.m. The Red Velvet Cake Cream Ice offer and the “Great Blendini” event will both continue through April 29.        
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 22, 2012
The Maryland State Fair begins on Friday, and the Midway will again be the place for perennial favorites such as funnel cake and Italian sausage. But there are a few new twists for 2012, according to Jim Ingram of Deggeller Attractions, the Stuart, Fla.-based carnival company that stocks the Midway with rides, amusements and food. Making their Timonium debut will be two new chicken booths, one selling a variety of wings with fresh-cut fries and the other chicken-on-a-stick with ribbon fries.
NEWS
April 10, 2012
Ann Carter from Charleston, S.C., wrote in on behalf of her grandmother, who has lost a beloved recipe for what she called Panama Cake. Her grandmother said she received the recipe from a fellow military family in the 1970s. She remembers that the cake was made with flour, sugar, shortening, raisins, nuts and spices, but did not call for any eggs. David Hulteng from Crownsville saw Carter's request and thought that a recipe he had for Poorman's Cake sounded very much like what she was looking for. He said that he has had the recipe since the 1970s and has made it many times, receiving "rave reviews.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 6, 2012
Rita's Italian Ice is debuting its newest flavor, Red Velvet Cake Cream Ice, on Friday. The new "rich and creams" flavor is a limited time offering. That's not the only news out of Trevose, Pa. Beginning next Wednesday, Rita's is offering 50 percent off Blendinis from 5 to 7 p.m. The Red Velvet Cake Cream Ice offer and the “Great Blendini” event will both continue through April 29.        
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 7, 2012
Jackie of Baltimore wants the recipe for a red velvet cake: "Two years ago at Christmas, I had the chance to taste this cake but I can't find a recipe anywhere. " — Baltimore Sun recipe finder, 1990 Hang in there, Jackie. If you managed to wait 20 years or so, thousands and thousands of red velvet recipes are now yours for the clicking. But why bake? You can now to grab a red velvet cake in the bakery of your favorite supermarket. And while you're there, you can load up your cart with Ben & Jerry's Red Velvet Cake Ice Cream and red velvet tea from Republic of Tea. Red velvet is thriving on restaurant menus, on and off the dessert page.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 3, 2012
The dinner on Valentine's Day at the Feast @ 4 East will be its last. Sandy Lawler, the restaurant's chef, who also owns the 4 East Madison Inn, the boutique hotel in Mount Vernon, will stop offering dinner service. Lawler says she will make 4 East available for special events for 25 to 60 people.   The Valentine's menu at Feast @ 4 East includes fresh oysters, a half rack of pistachio-crusted lamb, New England scallops in vanilla cream and, for dessert, red velvet cake, ricotta cheesecake with Grand Marnier and Pavlova, an ethereal meringue confection named for a Russian ballerina.  You can enjoy it all with your own bottle of wine.
NEWS
By Arthur Hirsch | December 26, 2009
The roast turkey and ham came up short, so the volunteer Christmas Day crew at Red Springs Cafe went to backup provisions, carving up the 20-pound bird that had been planned for the restaurant owner's family dinner and frying chicken from the cafe's regular stock. They were figuring on serving 250 or 350 meals to homeless people, but the need turned out to be greater. "It's been a busy, blessed day for us," said Cheryl P. Townsend, who owns the restaurant specializing in Southern cooking.
FEATURES
By Joanne Morvay and Joanne Morvay,Special to the Sun | February 11, 1998
It's hard to describe red velvet cake to the uninitiated."Oh, I wouldn't know how to start," said Gloria Hayter, prep cook at the Red Byrd Restaurant, a Western Maryland landmark known for its version of the red-tinted dessert."
FEATURES
By Joanne Morvay and Joanne Morvay,Special to the Sun | February 11, 1998
It's hard to describe red velvet cake to the uninitiated."Oh, I wouldn't know how to start," said Gloria Hayter, prep cook at the Red Byrd Restaurant, a Western Maryland landmark known for its version of the red-tinted dessert."
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