For this month’s Home Baker’s Challenge ( I know I am very late in posting this but please forgive) , host Shazana of He Chops and She Cooks chose red velvet as the theme. And she gave us so many recipes to choose from. Once I tried the eggless version of red velvet cake but the colour came out brownish. The recipe which Shazana gave had eggs in them and I wanted to try it without changing much. I will be posting an eggless version soon. For the frosting, I didn’t go for cream cheese frosting. When I googled, there was a recipe for creamy vanilla icing which was quite different from what I usually make. It cooked flour and milk together and then added it to the butter sugar mixture. All the recipes I read said that the texture is like whipped cream. So I chose to do it along with this cute cake. I don’t know how many of you feel bad to see me cooking with eggs. I just wanted to clarify that it is for experimenting purposes and as a home baker, I couldn’t reject what clients ask for. At first I had a tough time using eggs in cake. I felt like all the cakes smelled like omelette. But when I gave them to clients, they were quite happy. After nearly 6 months, I have got used to the smell of eggs. But still my vote will be for eggless bakes and I will be making eggless treats for my family. Even hubby has voted for the eggless cakes. For now only Sruti tries what I make with eggs and the remaining go to office or to friends.