I recently flew to Kansas City, MO for a girls’ weekend.
Two of my friends live in the KC area, another flew in from San Antonio and the
fourth flew in from New Orleans. My friend, Mel, who was hosting us, had been
telling us about a local baker named Donnell Chambers whose cakes Mel is a fan
of. Mel, who doesn’t really like sweets, liking the cakes from this baker. My
Pavlovian response was “me wants”. So Mel graciously bought a red velvet cake
from Chambers Cookies and Cakes as a treat for our weekend visit. You know we
were going to eat.
The cake was elegant simplicity itself. As you know, I am
a cake purist. Nothing but carrots in my carrot cake. Red velvet cake – all I
expect is red velvet cake layers sandwiched and frosted with cream cheese
frosting. Donnell was a little extra with a light garnish of pecans but Mel
assured me that was the only way traditional Southern red velvet can be made
and served. Fine.
Actually, I don’t mind pecans as long as they’re on top
of the cake and not baked inside it. Nuts soften and steam when baked inside
something and lose their crunch. Hence I am diametrically opposed to nuts in
most desserts. But garnishing on top, okay, fine.
It was a good cake too – three layers of red velvet cake
goodness. I use that sketchy term “moist” again to describe the texture. Turns
out my friend Jen, also there for the weekend merriment, doesn’t like that word
either. But honest to goodness, googling synonyms for “moist” only yields
“damp”, “awash” and “moisture”. I’m not describing a perfectly good cake as
“damp”. It might be awash with moisture but really, saying “moist” is faster.
So y’all might just have to suck that one up.
Thank you, Mel, and thank you, Donnell Chambers, for an
excellent cake. He does ship so now that I’m back from Kansas City, MO, I might
have to look into ordering his coconut cake. I hope it’s moist.