BrownSugah

We’re giving special attention to our best sellers this week!

We are doing a cupcake sale! ALL cupcakes are $1 on the site!

Don't miss this sale. Place your order by going to www.brownsugahbakery.com

This is for a limited time only! Pick-up will be on Saturday please choose your time slot. See all you Sugah lovers on Saturday

-xoxo BrownSugah

SOUND ON 🔊🔊🔊

Hey y'all! We've been getting questions about how to place an order from the website. Here is a short informational video explaining how to place your order and choose a pickup slot. Hopefully this will be helpful.

If you still have questions you can contact us by clicking on the contact button on our page

Let's talk Red Velvet! Some hate it and some love it. I heard a couple talking today and one of them said "Red velvet cake is nothing but Red chocolate cake". I thought to myself I have heard this statement over and over again.

Historically Red velvet cake became a thing when bakers were trying to figure out how to make a cake with a soft, "velvet" texture. When cocoa powder began to hit shelves in grocery stores in the 1900s people began using cocoa powder to make chocolate cake instead of chocolate bars. They realized that when cocoa powder mixes with an acid like buttermilk and baking soda it gives the cake a red tint. Thus creating a Red velvet (chocolate) cake.

I know insane right!

There are also records of Red velvet cakes during WWII. Because of rations on sugar and butter many people used beet juice to sweeten their cakes which also gave a Red tint.

Today the taste of a Red velvet cake varies by location and honestly the person making it. I prefer my red velvet cake with a few teaspoons of cocoa powder.

How do you like your Red velvet cake?