Bill
We're sad to report that it appears Founding Farmers has changed its baker or recipe for its Red Velvet Cake.
Allow us to wax poetic in fitting euology to this beloved friend. The picture below truly brings a tear to our eye. The old Founding Farmers Red Velvet Cake was on its way to becoming an iconic DC dessert. The Southern classic red velvet cake was of the cream-cheese frosting variety, which is a Northeastern element. It used to earn our divine rating with its fluffy frosting that perfectly mixed sugar and cream cheese flavors. Its natural vegetable dye seemd to multiply the elegance of the cake's subtle chocolate flavor. Founding Farmers served it in a portion that allowed diners, or rather worshippers, to choose their own adventure: a few beautiful bites for each in a group; a decent dessert for two; or a transportative indulgence for one. It dominated the plate, and the diner's week. This cake could bring a moment of unchained joy to an otherwise imperfect life. Goodbye, old friend. We are better for having known you, and grateful that we were wise enough to love you before you were gone.
Where Giants Once Trod: The Old Founding Farmers Red Velvet Cake
The new version is a disappointment. Its vanilla-bean ice cream remains perfection, but the changes to the cake have ended the magic. The cake portion is now the nearly solid, rubbery density one often finds in pedestrian red velvet cakes. A cake of that consistency has a longer shelf life because there's no delightful bouncy moistness to keep fresh. The icing remains excellent although the texture is more solid than before.
The Replacement: The New Founding Farmers Red Velvet Cake
The unappologeticly sub-par cake portion can only allow us to award it a good rating. This cake will still sell well to the less discerning because of its size (which always makes a dessert's quality suspect) and its good elements.
