Fast Food Sweets What's New

Baskin Robbins’ New Red Velvet Swiss Roll Is Stuffed With Cream Cheese Ice Cream

The combination of rolled-up cake and cream is what makes Swiss Rolls so decadent, but taking that smooth frosting-like interior and replacing it with ice cream? That takes a stroke of culinary genius.

Photo courtesy of Baskin Robbins

Baskin Robbins is doing exactly that with its newest creation, which combines together Swiss rolls, ice cream and red velvet cake. The Red Velvet Roll Cake maintains the classic Swiss Roll shape, but forgoes the whipped cream for a Creole Cream Cheese ice cream to mimic the tangy richness of a red velvet frosting. The cocoa-flavored cake is also topped with more red velvet cake crumbs and chocolate curls to give it a sleek, Yule log-like appearance.

Those who are huge fans of red velvet cake or Swiss rolls will definitely want to score one of these cakes, which takes the treat to the next level with that addition of the cold, tangy ice cream.

You can find the Red Velvet Roll Cake at participating Baskin Robbins locations nationwide through the holiday season, and can also order one online to pick up and take home. A Mini version that serves 2-4 costs $22.99, while the regular version, enough for 6-8 people, costs $34.99.


How to Make Red Velvet Cornbread with Honey Cinnamon Cream Cheese Spread

Need a fun and easy side to take to a summer cookout? This Red Velvet Cornbread packs a sweet and savory combo of velvety cake and corny bread, with a sweetened cream cheese spread. It makes a great accompaniment to any barbecue feast. This recipe is simple, easy, and established — take a box of yellow cake mix and two boxes of Jiffy corn muffin mix, follow the directions on the back of each, mix them together, and bake.

Red Velvet Cornbread

Red Velvet Cornbread with Honey Cinnamon Cream Cheese

(makes 24 large squares)


Red Velvet Cake
(adapted from Cake Mix Doctor)

  • 1 package Red Velvet cake mix
  • 1 c buttermilk
  • 1/2c water
  • 1/4c oil
  • 3 eggs
  • 1 teaspoon vanilla extract


  • 2 boxes Jiffy Cornbread mix
  • 2 eggs
  • 2/3c milk
  • 1 can (15oz) whole kernel corn, drained

Cream Cheese Spread
(why recreate the wheel?)

  • 16oz cream cheese, softened
  • 6T honey
  • 1t cinnamon


  1. Preheat oven to 350 degrees F and grease and flour a 9×13 and an 8×8 (9×9 will do) glass pan.
  2. In large bowl, mix together cake mix, buttermilk, water, oil, 3 eggs, and vanilla. Beat with electric mixer on medium speed about 2 minutes until combined, smooth, and thick.
  3. In a separate bowl, mix together both boxes of cornbread mix, 2 eggs, and 2/3c milk until just combined.
  4. Pour cornbread mix into red velvet cake mix and fold together until no yellow streaks are left, then gently stir in corn.
  5. Distribute mix between two pans so that they are about equal in level (2/3 of the batter in the lager pan and 1/3 in the smaller pan).
  6. Place both pans in oven and bake 30 to 40 minutes, or until cornbread is fully cooked, springing back when lightly pressed in the middle.
  7. Meanwhile, whip together cream cheese, honey and cinnamon with electric mixer until smooth and fluffy (about 1 minute or so). Cover and chill in fridge until ready to serve.
  8. Let cornbread cool in pan for 20 to 30 minutes, then cut and serve.

It’s like a savory red velvet cake and a sweet and spongy cornbread all at the same time… and when you add the cream cheese spread and take a big bite, it’s like the party has moved from the patio to your mouth.


Lofthouse Cookie Truffle Red Velvet Cupcakes

Why do people feel offended for me when I tell them I’m baking my own birthday cupcakes? I like to bake, and this way I know I’m getting something good. And these cupcakes are good, I mean like I-just-touched-a-Backstreet-Boy good. (I don’t know from experience, but I’m sure it’s pretty amazing. And just a heads up, I’m still interested if any of you want to help me work that out.)

As you may well know, I enjoy many things. I also enjoy putting together the things I enjoy to create an even MORE enjoyable thing. Two of my favorite sweets are red velvet cake and Lofthouse Frosted Sugar Cookies. So what could be better than sticking one in the other?

Lofthouse Cookie Truffle Red Velvet Cupcakes
(makes 24 cupcakes)

The truffle recipe is simple: 10 Lofthouse cookies and 2oz of cream cheese pulsed together in a food processor gets you 30 2t-sized truffles. You only need 24; you know what to do with the rest.

I got the recipe for the red velvet cake and ermine icing (once you taste this stuff, you’ll forget cream cheese ever existed) from my bestie’s mom.

Red Velvet Cake


– 1/2c shortening

– 1 1/2c sugar

– 2 eggs

– 2T cocoa

– 1oz (one ounce) red food coloring

– 1t vanilla

– 1/2t salt

– 1c buttermilk

– 2 1/2c cake flour

– 1 1/2t baking soda

– 1T vinegar


1. Preheat oven to 350 degrees and line your cupcake tins.

2. Cream shortening, sugar and eggs.

3. Make a paste of the cocoa and food coloring and add it to the creamed mixture.

4. Blend together salt, vanilla and buttermilk. Add 1/3 of the buttermilk mixture to the creamed mixture, then add 1/3 of the cake flour. Alternate until both the buttermilk and the flour are mixed all up in there.

5. Combine vinegar and baking soda in a small bowl and let sit until it stops fizzing.

6. Fold the vinegar mixture into the batter.

7. Scoop 1.5T of batter into the bottom of each cupcake tin, lightly press in a Lofthouse Cookie Truffle and top with 2t more of batter. (There will be left over batter. Do with it what you will.)

8. Bake for 18 to 20 minutes and let cool completely.

Ermine Icing


– 7 1/2T flour

-1 1/2c whole milk

– 1 1/2c (3 sticks) butter, softened

– 1 1/2c sugar

– 1 1/2t vanilla

– 5 Lofthouse cookies, crumbled by hand


1. Cook flour and milk on stove until thick and let cool until cold.

2. Move thickened milk mixture to your handy-dandy electric mixer, add in the butter, vanilla, and sugar, and beat until the icing is of spreading consistency (6 to 8 minutes). The icing may look a little bit funky until it’s done.

3. Top each cupcake with a generous 1.5T of frosting and then roll the tops of the cupcakes in the Lofthouse Cookie crumbles.

Best. Birthday. Cupcakes. Ever. I promise that if you put in the time and effort to make these, you will be richly and decadently rewarded.


Happy National Cake Day! — History of Cake [INFOGRAPHIC]

In between our news on fast food, bacon and the latest shows on the Food Network, we can’t leave you without an occasional food history lesson. November 26th is National Cake Day, a holiday that reminds how wonderful dessert can be, and how truly colorful a history our favorite cakes have.

Instead of boring you with an essay on the origins of carrot cake, we’ve visualized a walk through the decades and pointed out everything you need to know about the cakes we love to consume in this infographic:



Fast Food

TCBY Launches a Red Velvet Cake Frozen Yogurt

Determined not to let the red velvet cake craze pass them by, frozen yogurt chain TCBY has added a red velvet cake flavor to its permanent menu. According to NRN, the flavor was being tested for a limited time in February, and will see its permanent addition starting September 1st, along with a caramel-flavored frozen yogurt called Caramel Square.

The new flavors, including a Pumpkin Pie flavor that will be offered in September and october, along with Eggnog and Gingerbread in select stores in November and December, will be priced the same as other yogurts at your local TCBY location. The TCBY has chain has more than 400 locations nationwide for you to choose from.






This Week In Pictures [06/03/2011]

Another week, couple more pounds gained and few more birthdays celebrated. Memorial Day Weekend really cut into our work week (I know, wahhh wahhh), so this will be a short one. Enjoy:

[Click HERE to Launch The Gallery]


Craving: Cream Cheese Red Velvet Cake

I love when I open my fridge and this is the first thing I see. It makes hot days like this really enjoyable especially with a big glass of milk. Something about the cream cheese frosting just gets me. Because cake is cake to me, it’s all good. But certain frostings can be a little too much for me, and that isn’t the case with the cream cheese frosting. It is perfect, just like you. Oops. (Thx EFF)