|yep definitely blue|
I have never had much luck with red velvet cakes in the past, either bought or made so I was really chuffed that this one was so darn delicious - very moist and chocolatey. Thanks Lorraine:=)
|whisking cake flour, cocoa powder, bicarb and salt|
|melting chocolate and cream together in the microwave|
|creaming the butter and sugar then eggs together|
|adding blue and black food gel to the buttermilk, vanilla and chocolate|
|add this to the batter in 2 lots|
|and watch it go a murky, curdled green|
|add the flour mix in 3 lots|
Stir gently and pour/spoon into 2 x 20cm lined baking tins. Bake for an hour and 5 @ 130C or until your skewer comes out clean. Mine took closer to 1 hour and 15-20 minutes. (Remember that slow oven of mine whose door doesn't shut and that doesn't have much rubber strip left around the edges?)
|I know folks, it looks like doggy doo or puréed kelp|
|out of the oven looking quite...indescribable|
Lorraine suggests putting them in the freezer once they are completely cold if you wish to decorate them on the same day. Yep I put mine in the freezer for a while. It makes it so much easier to slice them in half thru their little middles. You will end up with 4 thin, soft layers of scrumptious chocolate cake.
Now make the icing which is cream cheese and butter beaten together till smooth. Sifted icing sugar goes in next. Vanilla, lemon juice and more colouring is sploshed in. Yay, this time I actually got it fairly blue, not dead dog green.
|cream cheese and butter ready for beating|
|see, it is blue:=) - after the icing sugar, vanilla, lemon juice and colouring are in|
|thick and blue, glorious blue|
|grab your palette knife and smooth away|
|my Tardis impression|
After making and decorating this cake, and making Tardis/Dalek chocolates and setting up the school hall for this event, I was shattered and just thought, to heck with it! This is as far as I go, Tardis-wise. And it went down a treat.
|Me and Mr P. in our Dr. Who gear|
|look at that moist gooey cake|
Sorry about the cruddy, night-time shot. All that matters is the delicious, moist texture and taste. I have forgiven the red velvet cake for being a sod to make and eat, and now will worship the blue velvet cake forever:=)