Blue Velvet Cake
Triple-Layer Blue Velvet Cake with Cream Cheese filling and Vanilla Buttercream Frosting with White Chocolate Decorative Swirls
Blue Velvet! It’s oh so yummy, even though it’s a test cake. First, Blue Velvet is the same as Red Velvet except for the color. Last summer, I tried a specific Blue Velvet recipe – it was an epic fail. I decided to try again by using my tried and true Red Velvet recipe.
The guess work came in trying to figure out how much coloring to add. I followed the recipe and added 3T coloring…it was too much. The results of this cake is a bit dark since it’s a difficult to recognize the blue tint. Next time, I’ll add just 2.5T of blue coloring…and go from there.
I was stuck in figuring out how to decorate this cake. I texted our oldest daughter, Marie, and her suggestion was “modern, edgy.” Umm.. what does that look like?
|I melted the candy melts, piped a free-form shape, and sprinkled with blue sugar.
Piped swirls are in white, light blue, and dark blue – same blue sprinkles for each one.
I’m not sure I hit modern or edgy…but I know I like this look. It makes me think. And, it’s a good jumping off place for working with candy melts and sprinkles.
|The cake stand is gently resting in a vintage Fiesta Ware Compote in Cobalt.
The Fiesta Carafe is Peacock; I think both colors are somewhere in the sugar.
This cake was baked since we had plans for a dinner date with friends. Interestingly, when we dine at one of our favorite restaurants (The Goldener Hecht), we take cupcakes for the amazing staff. It kinda became a thing. Anyway, the cake had good reviews and there was a request for seconds!
Baking and decorating cakes stretches my creativity. I’m so grateful that I get to try new things in the kitchen…including the freedom to make mistakes or hit a wrong note.
I love that I get to choose all that is good in my life… my life partner, children, sobriety, education, etc.