Midnight Blue Velvet Cake & Bake Box 5 Unboxing

Midnight Blue Velvet Cake & Bake Box 5 Unboxing
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.


5 from 1 vote
Print

Midnight Blue Velvet Cake

Ingredients

For the sponge

  • 400 g Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 1/2 tbsp Cocoa powder
  • 400 ml Buttermilk
  • 3 Eggs large
  • 2 tsp Cider vinegar
  • 2 tsp Vanilla extract
  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • Blue food colouring

For the buttercream

  • 600 g Icing sugar
  • 100 g Butter or baking spread
  • 250 g Cream cheese
  • 1 tsp Vanilla extract

For the meringue kisses

  • 3 Egg whites
  • 3/4 tsp Cream of tartar
  • Double the weight of your egg whites Caster sugar
  • Red food colouring
  • Blue food colouring

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line four 8" cake tins

  2. To make the sponge sieve the plain flour, bicarbonate of soda and cocoa powder into a bowl
  3. In another bowl mix together the buttermilk, eggs, cider vinegar and the vanilla extract

  4. In a third bowl cream together the butter and the caster sugar. Then add the blue food colouring, add enough for a deep blue colour

  5. Add the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mix between each addition
  6. Separate the batter into the cake tins

  7. Bake them for 25 minutes or until a skewer inserted in the centre comes out clean, then turn them out of the pans and leave them to cool

  8. To make the cream cheese frosting mix together the icing sugar and butter. Then add the cream cheese and vanilla. Mix well with an electric mixer then put it in the fridge to chill

  9. 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
  10. Whip up the egg whites with the cream of tartar until stiff peaks form

  11. 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
  12. 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
  13. Halve the meringue and put it into the prepared piping bags. Pipe it out onto lined baking trays

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

  15. 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
  16. 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!

Cherry Traybake & Bake Box 4 Unboxing

Cherry Traybake & Bake Box 4 Unboxing

Bake Box 4 arrived last week and as usual I was very excited to find out what was inside! If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking 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.

Jump straight to the recipe!

This month’s theme was Teddy Bear’s Picnic and inside the box was:

  • A teddy bear shaped cake mould
  • A lattice pastry roller
  • Toadstool and owl shaped and embossed cookie cutters
  • 3 stencils
  • 3 Cherry shaped icing cutters
  • Yellow food colouring

The item I liked the most was definitely the lattice roller. I’ve seen them on TV, but always thought it was a bit of a frivalous item to buy, so getting one as part of the box was perfect! The cookie cutters were also really cute and I loved their woodland design.

The recipe cards were a gorgeous looking selection of picnic treats and stunning bakes. I decided to make the cherry traybake as I love cherries! It also looked like an easy recipe to pack up for a picnic whilst still looking really pretty.

I started by making the sponge, I creamed together butter and golden caster sugar. Then I whisked in eggs and milk. Finally I folded in self raising flour, baking powder and ground almonds.

I tossed glacé cherries in flour then added them to the mixture.

I poured the batter into a lined traybake tin and smoothed it out.

It baked on 160C Fan/ 180C/350F/Gas Mark 4 for 30 minutes.

To make the cherries I decided to use marzipan as I had it in the cupboard already and I thought the almond flavour would go well with the cherry sponge. I split the marzipan in half and kneaded green and red food colouring into each half. I then dusted my work surface with icing sugar and rolled them out into strips and connected them by rolling the edges together.

Then I used the cherry plunger from Bake Box to cut out the cherry decorations. I lay them on some baking paper to set.

When the sponge was cool I brushed it all over with 2 tbsp jam. I used strawberry as I had some in the fridge, but of course cherry would be ideal.

Then I rolled out the white ready to roll icing.

I covered the sponge with the white icing, trimmed the edges, then cut the traybake into squares – 4 by 6.

Finally I brushed water onto the back of the cherry decorations and stuck them down onto each square.

I thought the Cherry Traybake looked so pretty! The cherry design from the plunger looked so fun and colourful. The sponge was delicious too, it was really light and perfectly punctuated by the sweet cherries throughout.

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

Cherry Traybake

Servings 24

Ingredients

For the cake

  • 225 g Butter
  • 225 g Golden caster sugar
  • 3 Eggs large
  • 3 tbsp Milk
  • 275 g Self raising flour
  • 3/4 tsp Baking Powder
  • 65 g Ground almonds
  • 200 g Glace Cherries

For the decoration

  • 250 g Marzipan
  • 1 kg White icing
  • 2 tbsp Jam
  • Red food colouring
  • Green food colouring

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge cream together the butter and golden caster sugar. Then whisk in the eggs and milk. Finally fold in the self raising flour, baking powder and ground almonds
  3. Toss the glace cherries in some flour to coat them then add them to the mixture
  4. Pour the batter into the tin and smooth it out

  5. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. Split the marzipan in half and knead green food colouring into one half and red food colouring into the other half. Dust the work surface with icing sugar and roll them out into strips, connect them by slightly overlapping the edges and using a rolling pin to roll over them and seal the edges together

  7. Use the cherry plunger from Bake Box to cut out the cherry decorations. Lay them on some baking paper to set
  8. When the sponge is cool, brush it all over with the jam
  9. Roll out the white icing, either onto cling film or onto a icing sugar dusted work surface
  10. Cover the sponge with the white icing, trim the edges, then cut the traybake into squares - 4 by 6. Brush water onto the back of the cherry decorations and stick them down onto each square

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