This recipe is a pleasant surprise from New York Times’ cooking page. I do occasionally see their ideas in my Facebook feed, but I had never tried any of them.
The reason I chose the Red velvet cake among tons of other ideas I could have tried, is that this particular cake has a special place in my heart.
It reminds me of my favorite cupcakes in Georgetown, DC. The smells, sensations and memories related to the first time I ever tried one. It is funny how sometimes how a certain taste or a smell can bring you back to a day or time and place you didn’t even think you still have in your memory box! 🙂
If you have read even one post in my blog, you would know by now that I am not that much a person of the exact sciences, as much as someone who goes through life depending on mere shadows and reflections of memories and sensations in the big pond of thought. And this is why I will just post the link for New York Times’ recipe here in case you want the exact measurements and ingredients for the cake.
And on my end: Make this cake in a day you don’t ever want to forget. So that every time you eat it in the future, you will remember this day. Because this is a time traveling pastry! 🙂