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.