Midnight Blue Velvet Cake & Bake Box 5 Unboxing - The Baking Explorer

Midnight Blue Velvet Cake & Bake Box 5 Unboxing

Blue Velvet Cake
My fifth Bake Box of the year arrived last week and in typical fashion I got rather over excited about the contents! I also made my first Blue Velvet Cake which may give you a clue to this month’s theme. If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking and cake lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. You can read my other Bake Box posts here, here and here.

Jump straight to the recipe!

This month’s theme was New York and inside the box was:

  • Giant cupcake mould
  • Mini donut mould
  • Whoopie pie mould
  • Blue food colouring
  • New York themed cookie cutters
  • Chocolate decoration sheet

I had a few favourite items in this box including the mini donut pan, giant cupcake mould and the coookie cutters!

I decided to make the blue velvet cake as I thought it looked really pretty and impressive. A few of my friends were coming round and I thought it would really impress them. I followed the same sponge recipe from the Bake Box but I changed the decoration and the buttercream. That’s the great thing about Bake Box, it doesn’t just provide items and recipes, it also inspires you to bake new things.

To make the sponge I started by sieving plain flour, bicarbonate of soda and cocoa powder into a bowl.

In another bowl I mixed together buttermilk, eggs, cider vinegar and vanilla extract.

The blue food colouring was supplied in the Bake Box, and I also decided to use my Wilton easier layer cake pans which I lined and greased first.

In a third bowl I creamed together butter and caster sugar. I then added the blue food colouring. I definitely added way too much as my cake turned out bluer than I wanted, so I would suggest adding 1 tbsp or even 3/4 tbsp. It will depend on how potent your food colouring is to how much you need to use.

Then I added the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mixed between each addition.

I separated the batter into the four greased and lined pans. I always make a hole in the middle as it stops the cakes from ‘doming’ too much in the middle.

They baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes, and they were definitely bluer than I wanted them to be! More like a midnight blue – hence the name of the cake! I left them to cool.

To make the cream cheese frosting I started by mixing together icing sugar and butter. Then I added cream cheese and vanilla and mixed it well with an electric mixer. I put it in the fridge to chill.

I’m not the most talented with fondant icing so I decided to decorate the cake with some blue, white and red meringues in keeping with the American theme. I followed a Meringue Girls recipe and started by heating the sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight.

Meanwhile I whipped up the egg whites with cream of tartar until stiff peaks formed.

I prepared the piping bags whilst the sugar was in the oven. I turned them upside down and painted stripes of red food colouring on one, and blue food colouring on the other.

Then I continued to whisk the egg whites with an electric hand mixer and added the warm sugar a spoonful at a time. When it was all mixed in, I kept mixing for 5 minutes until I could rub the meringue between my fingers and could not feel any grains of sugar.

I halved the meringue and put it into the prepared piping bags. I piped it out onto baking trays. It took me a few tries to get the kisses neat, and the recipe made way more than I needed for the cake, but they were so yummy it was ok with me!

The meringues baked on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes.

I trimed the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. I piped the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top.

Finally I decorated the top of the Blue Velvet Cake with the meringues. Both the Blue Velvet Cake and the spare meringues went down really well with my friends – despite making everyone’s mouths blue! Thankfully I was told it was completely worth it. The little meringues are amazing and they just melt in the mouth, definitely a recipe I’ll use again both on their own and to decorate cakes.

        

I’m linking this Blue Velvet Cake up with Bake of the Week hosted by Casa Costello, with The Food Calendar hosted by Charlotte’s Lively Kitchen, this would be a great bake for a Macmillan Coffee Morning, and with the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as I used leftover egg white that I had in the freezer to make the meringues.



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Midnight Blue Velvet Cake

Ingredients

  • 400 g Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 1/2 tbsp Cocoa powder
  • 400 ml Buttermilk
  • 3 Eggs
  • 2 tsp Cider vinegar
  • 3 tsp Vanilla extract
  • 450 g Butter
  • 350 g Caster sugar
  • 3/4 - 1 tbsp (depending on strength) Blue food colouring
  • 600 g Icing sugar
  • 250 g Cream cheese
  • 3 Egg whites
  • Double the weight of your egg whites Caster sugar
  • Red food colouring
  • 3/4 tsp Cream of tartar

Instructions

  1. To make the sponge sieve the plain flour, bicarbonate of soda and cocoa powder into a bowl
  2. In another bowl mix together the buttermilk, eggs, cider vinegar and 2 tsp of the vanilla extract
  3. In a third bowl cream together 350g of the butter and the caster sugar. Then add the blue food colouring, add enough for a deep blue colour
  4. Add the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mix between each addition
  5. Separate the batter into four greased and lined pans
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes, then turn them out of the pans and leave them to cool
  7. To make the cream cheese frosting mix together the icing sugar and 100g of the butter. Then add the cream cheese and 1 tsp of the vanilla. Mix well with an electric mixer then put it in the fridge to chill
  8. To make the meringues heat the caster sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight
  9. Whip up the egg whites with the cream of tartar until stiff peaks formed
  10. Prepare the piping bags by turning them upside down and painting stripes of red food colouring on one, and blue food colouring on the other
  11. When the sugar is done, continue to whisk the egg whites with an electric hand mixer and add the warm sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains
  12. Halve the meringue and put it into the prepared piping bags. Pipe it out onto lined baking traysBake the meringues on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes
  13. Trim the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. Pipe the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top
  14. Decorate the top of the cake with the meringues

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

You can find more of my Cake recipes by clicking here!

13 comments / Add your comment below

  1. What a stunning cake, I hope you friends were impressed when you served it up to them.

    Great tip about using the bottles and turning the piping bags inside out for the stripes. I've tried doing stripes before and ended up smudging them all together when I tried putting the icing in the bag. I'll definitely be trying this way next time.

  2. This is just a fantastic cake, Kat. I love everything about it – What a brilliant post even showing your prepared piping bags. I need to invest in some layer cake tins – I'm sick of making do with mismatched ones. I also seriously need to start dropping huge hints about a baking box gift! Thanks for joining in with #BakeoftheWeek

  3. I love the sound of the bake box! Such a great idea, especially for someone like me who doesn't do a lot of baking as I need a bit of encouragement even though I love it! The cake looks very impressive.

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