Red Velvet Cake

    
     This was the last Winesday that I've managed to host. With moving into a new apartment, and all the other activities I've been working on, it just hasn't happened for a while. This red velvet cake was a recipe that was suggested to me by a friend and fellow baking enthusiast.
     Red velvet cake has always been something that I've wanted to try, but I've never had an excuse to until now. I barely had enough dye to make it, but I was very happy with how it came out. I wish I had had more time and materials to make it pretty, but taste is top priority, right?
Anyways, the recipe I used for this cake is found here. As always, I halved the recipe to make a much smaller cake. Instead of using the provided frosting recipe, I used a basic cream cheese frosting. I also added little slices of banana to the middle section. All in all, it turned out quite well!
     The Schmitt Sohne Riesling was one I decided to try for the first time with the red velvet cake. Riesling typically has a sweeter edge to it than most wines, so it usually goes fairly well with desserts. This wine, though, had a bit too much of a mineral taste to me, and tended to clash a bit with the cake. I ended up having to save the rest of the bottle for later in the evening. On a scale from 1-10, I'd say Schmitt Sohne 2008 Riesling would get a 6 from me.