It's probably not often that football and baking go hand in hand, but as my beloved Bluebirds are returning to Wembley for the fourth time in as many years (and it'd be nice to actually win for a change), I thought it was about time I tried out something I'd been thinking of for a while. I've never tried a Red Velvet cake, but I had thought about adapting a recipe to make a Blue Velvet version. Instead, I found a fantastic recipe courtesy of Heather Baird of Sprinkle Bakes . It is notoriously difficult to get a good colour with a Red Velvet cake, and similarly with blue - I certainly was not able to replicate the deep denim blue Heather managed (at least on this attempt - I'll try a dash more violet next time). I also had the opportunity to use for the first time the US Swan's Down Cake Flour I sourced from The Stateside Candy Co. (A lot of US recipes call for Cake Flour which is very finely ground (think 'oo' flour), enriched and bleached - ...
because everyone deserves a little sweetness in their life