From Anatomical Cupcakes to Bloody Organ Baking
Jordy E — January 29, 2013 — Art & Design
These unconventional red velvet desserts have reinterpreted the classic mixture of colored food dye with cream cheese frosting. While many food bloggers and cooks have stuck to the basics with clean layers and ordered coats of the icing, these recipes have brought the dish to outlandish levels.
Anatomical cupcakes and bloody organ baking are a part of this alternative red velvet movement. The treats are double take-worthy, and this quality is essential to restaurants owners and bakers who wish to stay ahead of the curve.
Artistic renditions have also been mixed with new sweet ingredients, seen in dips and even candied onions. The pastries have at the same time retained their delectable flavors, delivered to foodies via eggs, butter, cocoa and butter cream.
Anatomical cupcakes and bloody organ baking are a part of this alternative red velvet movement. The treats are double take-worthy, and this quality is essential to restaurants owners and bakers who wish to stay ahead of the curve.
Artistic renditions have also been mixed with new sweet ingredients, seen in dips and even candied onions. The pastries have at the same time retained their delectable flavors, delivered to foodies via eggs, butter, cocoa and butter cream.
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