When I first tried red velvet I fell in love, it was so moist and just had a different taste that I couldn't quite put my finger on. Turns out it was buttermilk, which on its own taste like the midpoint of milk and yoghurt. Which really isn't very nice, but in the cake itself it works a treat. When making this cake I completely forgot that I put a very light and fluffy Swiss Meringue dirty ice on. So when I stuck my royal icing on top... well it just did not work. It ripped and started to dent and pimple. Ooops.
