purple velvet

The resolution I’m doing best at is trying new things in the kitchen. I tend to go through phases with my creativity … sometimes I scrapbook like crazy, other times I barely give my sewing machine a rest. Lately, it’s all about culinary pursuits.
Knowing that I’ve been spending lots of time in the kitchen, lovely cousin C (who is currently away at med school) lent me her Michael Smith cookbooks and our grandmothers’ stand mixer (isn’t she thoughtful?!).
In honour of lovely friend A’s birthday, I decided to foray into the world of layer cakes. Red velvet to be exact.

Yes, my red velvet looks a little more purple that it should. Last term, Husband borrowed my food colouring for a project he was doing with his students at school. When the kids put the colours away in the box, they didn’t pay much attention and I quickly uncapped a bottle and squeezed it in to the batter before realizing that the blue dye didn’t match the red cap.
Oh well, still tastes the same!
I used an 8 X 8 square pan to bake my layers. I eyeballed a third of the mixture each time and let the cakes cool.
I used Betty Crocker whipped cream cheese frosting. I happen to think the whipped stuff is just as tasty as homemade, with a whole lot less effort.
Isn’t she purty? I will definitely be investing in cake pans and making layer cakes more often!
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4 responses

  1. I've made many a red velvet cake, and I can tell you that the gel colours that you get from Wilton make a better red than the liquid food colouring. (takes less colour too)But, purple velvet sounds like something that I could be all about!

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