by Mei Leong
The first time I made red velvet cupcakes, I remember Mum doing a double take. It was the colouring. (She took her obligatory bite, said it was good and then waited for me to exit the room.) You see, I grew up without artificially coloured foods and the moment I discovered red velvet cake, I was smitten with its lurid, fabulously artificial red hue.
The vibrant colour just hypes up what’s underneath – It’s just cocoa cake coloured to within an inch of its life. But there is something really beautiful and bountiful about red velvet cake. The sinful crimson is so gaudy against the pale cream cheese frosting, it becomes beguiling.
With big, beautiful cakes along the counter and masses of cupcakes, Sherbet is the spot for cake fanatics. Especially southern style cakes – it’s quite famous for its red velvet. A family of tall pastel cakes, deep pan pies and American style kitsch catch the eye (and appetite) as we step over the threshold into sweet, retro heaven.
But I only had eyes for the red velvet and instantly bought the very last slice!
The huge slice (the more cake, the better I say) was gorgeously dense, slightly chocolaty with an ivory jacket of smooth cream cheese. And I’m totally in love with the colour. So much so, I’m taking Mum to Sherbet tomorrow.
Sherbet Cafe & Bakeshop
206B Whatley Crescent, Maylands WA 6051
T: (08) 9371 8004
Tue – Fri 8am – 5pm
Sat – Sun 8am – 4pm
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