The Power of Pixies.

So the other night, I participated in WHYY’s Best of Chefs Event, as I mentioned in my last post. The event was a blast! It was organized, fun, well-attended and also provided me with a serendiptious opportunity to do some market research. Allow me to explain: I made an assortment of Pixie Cakes, in the following flavors:

Chocolate Pixies

Chocolate cake mixed with buttercream icing, dipped in dark chocolate, with chocolate sprinkles.

Vanilla Pixies

Vanilla cake mixed with buttercream icing, dipped in white chocolate, sprinkled with sugar.

Red Velvet Pixies

Red Velvet cake mixed with buttercream icing, dipped in white chocolate, sprinkled with red sugar.

Cookies and Cream Pixies

Chocolate cake mixed with cookies and buttercream icing, rolled in cookie crumbs.

and Coconut Pixies.

Vanilla cake mixed with coconut buttercream, dipped in white chocolate, and sprinkled with coconut.

I placed them all on a tray, as so:

Pixies on a plate.

Now here’s where it got interesting: the doors opened and the crowd shuffled in. As they approached my table, one after another after another went straight for the Red Velvet. And if it wasn’t the Red Velvet, it was the good old fashioned Chocolate. Now by mere coincidence, I made more of the Red Velvets than any of the others; but it didn’t matter – I ran out of them first, and people were coming back and asking me if there were anymore! When I told them I ran out, they were only dejected for a second, and then just sampled another flavor instead (and liked it!).

The moral of the story: cake is great, but Red Velvet rules.

The people have spoken.

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