As I told the Iconica folks, red velvet is not a favorite flavor of mine; I hoped the beet would make it more interesting. I wouldn’t have been able to pick it out, but the texture was not only moist but particularly sturdy – not chewy, yet resistant to the tooth in a pleasurable way. I wished the frosting had been a little more assertive on the lemon front. The cake itself had the classic “I don’t know what this tastes like but vaguely cocoa?” of red velvet cake, which is why I don’t much like it. Not a winner, but at least the beet meant it wasn’t soaked in red food coloring.
- Compared to a platonic version – 4/5? (hard to say)
- Originality: 4/5
- Value for money: 3.5/5 ($4.50 before tip)
- Effort factor (1 = could make in my sleep; 5 = no way would I ever make this for myself): 4.5/5, grating beets being an especially big nope
- 9 minutes to eat, 12 to write