Ahhh, Valentine's Day...a celebration of love replete with wine, chocolate and flowers. It's no secret that I look forward to it every year since it really is my "get of of jail free" card to indulge in all of the aforementioned vices with complete and utter abandon. And let's not forget, it also allows me to indulge in another of my not-so-secret addictions...baking high caloric, and very much forbidden if I EVER want to fit into my bikini, treats. Seriously, I would love to track down whichever marketing guru came up with this concept and give them a big, fat, wet kiss on the mouth. I couldn't have dreamed up a better scam myself.
And this year, in honor of having spent the last half of the year in, or straddling, the south (North Carolina and Texas respectively), I decided to treat my honey to a little southern style lovin'...that's right, folks, the oh-so-lovely and much revered, Red Velvet Cake...with a twist. Since I'm working with an oven the size of a postage stamp, I decided to switch it up and do Red Velvet, CUPCAKE-STYLE (insert drawl here).
Like the big hair and pageant makeup of Texas, there is something charmingly sweet yet shocking about this unnaturally red batter that rises into this moist, cocoa-flavored scarlet star. Topped with the luscious, creamy, tangy frosting and accessorized with raspberries and chocolate, I felt liked I'd given life to the newest Dallas debutante. You just couldn't help but stare. I decided to call it my Shock and Awe campaign. And the hubby really was shocked and awed after months of living through the much-dreaded and long-lived baking ban.
As I pulled out my ill-treated and dusty Kitchen-Aid, the euphoria of climbing back into the baking saddle was a heady and seducing sensation. Now this is what I call love, people. Me, my Kitchen-Aid and all those lovely ingredients lined up like little soldiers just begging to be sifted, whipped and coaxed into a mouth-watering, irresistible, edible work of art. Oh, baby, how I've missed you!
And, lest we not forget the absolute beauty and fulfilment of my Shock and Awe campaign, the look on Erik's face as he sank his teeth into the lovely goodness of my humble offering and the giddy, love-filled, cream cheese smile he gave me as he savored the bite made me all the more grateful for the greedy capitalist that invented this glorious day. So, I say to hell with pretending to be immune to all of the pink and red trappings and gaudy, heart-shaped symbolism associated with this infamous holiday. I plan to strap my love-gun on my hip and wriggle into my "I'm a Valentine's Day Whore" t-shirt (pink with red hearts all over it) and proudly proclaim for all to hear, "LET THEM EAT CAKE! RED CAKE WITH CHOCOLATE HEARTS ON IT!"
Wishing you all a Happy Valentines Day, whether you're a believer or not!
And, Erik, so glad you're mine and I love you.....
1 comment:
Hey Susan,
The cupcakes look great. Did you use red food coloring to get the right color? I made a red velvet cake for my B-day but I didn't want to use red food coloring so it ended up being a brown suede cake (my sisters name for it).
My husband and I want to go to Portugal, sure could use your advice.
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