Red Velvet

Red Velvet “Truffles”

By Allana Mortell | July 19, 2012

Photo Courtesy of Txcrew

This past weekend, Paper Magazine saw great success with SuperDuper Market, the pop-up supermarket that featured over 50 national food vendors. Here at the Rooster, we were privileged enough to be included and handed out red velvet danishes to tempt the hungry crowd. With a history that dates back to the 1870s, red velvet cakes got their name from their crumbly velvet texture and red tint of the cake itself.

While we can’t divulge our danish recipe quite yet, we wanted to kick your week off right with an impressively sweet dessert that is a basic riff on the ever-popular cake pops. Made with homemade red velvet cake and cream cheese frosting, we’re doing the cake thing sans the pop. Incredibly simple to make, most cake pop recipes call for boxed cake mix and icing. While using the pre-packaged goodies would certainly shave some time off the recipe as a whole, we’re going all homemade on these red velvet babies.

Photo Courtesy of Txcrew

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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