Dessert Comes First

An obsession with dessert and other unabashed opinions of a food writer

Magnum White King
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Ravishing Red Velvet

posted by in Home Bakers, Pasig/Ortigas

This is my red velvet cake of choice. For now.

Sonja was the one who first introduced red velvet cake to Manila in her eponymous bakeshop, and what ensued were initial shocks and frenzied murmurings of “It’s so red!” Then a wave of home bakers took her cue and therein resulted a rush of red available to consumers craving for this unique cake.

I’m often asked who makes my favorite cakes – whether it be chocolate, cheesecake, and naturally, red velvet. I’m finicky and my favorites don’t stay so for very long. What can I say, the food industry is competitive. But for now, I’ll say that Cukay’s makes my favorite red velvet cake.

Cukay is Cukay Viray, a home baker. I didn’t know about her until a few years ago when some DCF readers recommend that I try her Lemon Torte available at Eastwood’s Food Bazaar. I went and bought an entire cake just because slices weren’t available. Inconvenient yes, but a good cake? No. I see Cukay’s stall again at the Baker’s Fair at Rockwell. At the time, I’m revving for a red velvet and Rockwell is raining with them. I’m casing the tables the same way a tiger cases its prey, patient but tenacious and to the trained eye of a dessert lover, it’s easy to spot the ersatz red velvets.

Cukay’s red velvet cake consists of two layers, charmingly uneven with the top thicker than the bottom, embracing a rather restrained lick of cream cheese frosting. Slick and slippery, an unintended tilt of the plastic container causes one – or both! – layers to shift like Earth’s tectonic plates, resulting in a lopsided lump. But as someone once said, “Doesn’t matter what it looks like. It’s going to get all messed up in my stomach anyway.”

Any good red velvet worth its weight in food coloring is lightly fragrant with cocoa and vanilla. Its crumb is pillow-soft and persistent, a moistness made by butter. And what of the frosting? To my mind, there’s no partner more perfect for red velvet than cream cheese. Why force a buttercream or in a rather egregious version I once try, a marshmallow frosting? Cukay’s cream cheese frosting for her red velvet is the real deal aided only by powdered sugar for fineness and form and a dash of vanilla. Truly, nothing succeeds like simplicity, and this is what Cukay’s red velvet cake is.

Red Velvet Cake by Cukay’s

7-inch cake, P660. Other sizes and plenty of other cakes available too.
Temporary website.
For orders, 0917 859.6244; 02 502.0573.
At Eastwood’s Food Bazaar every weekend.

Other Red Velvet Posts:

Cupcakes For A Birthday Girl and An Anxious Mom
Red-Hot Little Number

21 Responses to “Ravishing Red Velvet”

  • I agree! This red velvet cake is divine.

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  • Also love Cukay’s RVC! :) Bought it per slice at Podium mall one Saturday.

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  • Lori, on the to eat list already. Anything this red is worth trying! :) I’ve just ordered Roshan’s Red Velvet Cake for my birthday, paired with Dessert Du Jour’s Quezo De Bola Cheesecake. Both of these I’ve never tried. I’m sure it will be one happy, happy birthday! :) Waiting for a friend who is going to HK this weekend to get me Jean Paul Hevin’s pralines which I also have never tried…..Yes, birthday month is all about eating favorite foods, experiencing new delights and drinking favorite drinks! Calories don’t count because it’s birthday month!

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    Lori Reply:

    Couldn’t agree with you more, Tina! Birthday months are super special. That dessert list you’ve got lined up sounds like a series of sweet birthday dreams come true.
    – lori

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  • Oi. Now I’m craving for the cream cheese frosting. :P

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  • I also like their chocolate cake!

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    Lori Reply:

    Good to know! I will look for that next time.

    –lori

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    Benjie Reply:

    Hahaha Red Velvet is a chocolate cake, the only difference it’s red. lol

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  • Someone gave me a solo portion (not a slice; it was bigger than that) of Cukay’s Chocolate Cake for my birthday. I didn’t get a chance to eat it until a few days after, so I was surprised that it was still moist, and satisfyingly chocolatey. I had planned on eating just half, since it was a big portion, but found myself taking bite after bite…and before I noticed how full I was, it was all gone! :-D

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  • hi ms lori,

    is it possible for me to ask for your red velvet cupcake recipe? i’ve been searching for a good recipe to follow but haven’t found one

    hope you can help me. by the way your cheesecake recipe are so divine

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    Lori Reply:

    Myla-
    I’ve sent you an email.

    –lori

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  • Isn’t it a bit ingenuous to both the readers and to Cukay to call the red velvet cake ersatz in the blog and praise it as “ravishing” in the title. I’m just being nit-picky. Is it good or is it only subpar? I don’t think it can be both.

    By the way, I love your blog. I’m just confused by the entry above.

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    Lori Reply:

    Santos,
    You probably mean “disingenuous” because to be ingenuous isn’t a bad thing. You know, I really didn’t see it that way. To each his own, I guess.
    –lori

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  • I always have difficulty photographing red velvet cupcakes/cakes… how do you make the red pop out?! mine ends up looking like chocolate cake instead haha (unless I do a major edit on the pic)

    thanks! :)

    looks yummy btw :)

    Ula

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  • its a complete waste to tex or call them as they never responded to any of my inquiries re their “supposed” great tasting red velvet cake. :(

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  • Hi Lori,

    I hope you could also send me your recipe for red velvet cupcake as I would like to try to bake one with cream cheese frosting. :) thanks!!! :)

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  • Hi Lori,

    Hope you could also send me your red velvet cupcake recipe, would love to try to make one at home :)

    Thanks!

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  • Hi Lori,

    Have you tried Rosemarie’s Confections red velvet cake? They also have a stall at the Eastwood’s weekend market like Cukay’s. :)

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    Lori Reply:

    Tere-
    No, not yet, but thanks for letting me know.

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  • Said Xu Meng Zhu Hai city is really pulling out the phone to play in the past, while Liu Yiyi started the car, she closed the door to help Qiang said: You go first, I lost a little something back to look, there are things we telephone contact.

    [Reply]

  • Hi Lori! I’m Natasha from Cebu. I’ve tasted this red velvet cake. it is so delicious. is it okay if I’ll ask for your recipe? i would like to make one for my mom this coming Christmas. i wish you’ll reply. thanks :)

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