Blue Velvet Cake Food

ROYAL BLUE VELVET CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
• Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
• If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
• Add the eggs one at a time and mix well after each addition.
• Mix cocoa and food coloring together and then add to sugar mixture; mix well.
• Sift together flour and salt.
• Add flour mixture to the creamed mixture alternately with buttermilk.
• Blend in vanilla.
• In a small bowl, combine baking soda and vinegar and add to mixture.
• Pour batter into pans.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from heat and cool completely before frosting.
• FOR ICING: Blend cream cheese and butter together in a mixing bowl.
• Add marshmallows and sugar and blend.
• Fold in coconut and nuts.
• Spread between layers and on top and sides of cooled cake.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350.
• Combine first seven ingredients.
• Slowly add food coloring.
• Mix at high speed.
• Filling (pudding), follow instructions as written on the box.
• Oil and slightly flour two 8" or 9" baking pans.
• Halfway fill each pan with batter, then add filling, and fill pan with batter.
• Bake for at least 45-60 minutes.
• Insert toothpick in center of cake.
• If toothpick comes out clean, then it is done.
• Cool, and then frost.
• Cover each layer with chopped walnuts, pecans and almonds.
• Then cover frosted cake with remainder of chopped nuts.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 °F. Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
• Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
• Icing:
• Blend cream cheese and 1 stick butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

RED AND BLUE VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray four 9-inch cake pans with nonstick cooking spray.
• This cake batter will be made in two batches. You will color the first batch red and the second batch blue.
• To make the first batter, sift the flour three times, then measure 2 1/2 cups. Combine the sifted flour with the cocoa and salt in a bowl. Set aside.
• In another bowl, stir together the buttermilk and vanilla.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, shortening and eggs. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, stir together the baking soda, vinegar and red food coloring. Feast your eyes on the colorful chemical reaction! Fold the food coloring mixture into the cake batter. Pour the batter into two of the prepared cake pans.
• Make the second batter in the same manner, using the blue food coloring. Pour the blue batter into the remaining two prepared pans.
• Bake all four pans until a toothpick comes out clean, 15 to 20 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely wire racks.
• Using a serrated knife, level the top of each cake layer. Place one layer on a serving plate; spread Boiled Icing over the top. Continue stacking and icing until you have used all of the layers. Cover the outside of the cake with Boiled Icing.
• Cook the milk and flour in a saucepan over medium-high heat until it reaches the pudding stage (the consistency of glue), no longer than 10 minutes. Remove from the heat and let cool to lukewarm. Strain to remove any clumps of flour.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, butter, shortening, vanilla and salt on medium speed until nice and fluffy. One teaspoon at a time, add the pudding mixture. Beat on high speed for 2 to 3 minutes. Voila! Old-fashioned boiled icing.

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

BLUE VELVET CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin cups.
• Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Pipe or spread onto cupcakes. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy pieces.