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.
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