Royal Red Velvet Jub-Olympicness!

Of course everyone in the whole country is now starting to get into the swing of the Jubilee and the progression of the Olympic torch. You could say a certain "Jub-Olympicness" has swept the nation. So not to be outdone here is my patriotic offering. Union Jack Red and Blue Velvet Cake.

The recipe is from the Hummingbird Bakery and I doubled the original ingredients to make a round 8" cake.

For the red velvet cake

120g unsalted butter, at room temperature
300g caster sugar
2 eggs
20g cocoa powder
20ml red food colouring and 20ml blue food colouring (though I ended up using a LOT more than this trying to get the right colour)
1tsp vanilla extract
240ml buttermilk
300g plain flour
1tsp salt
1tsp bicarbonate of soda
3tsp white wine vinegar
For the cream cheese frosting:

300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

You'll also need:

2 x 8" round cake tins

The method is quite a long one, but the details can be found below. The only thing I did change was I divided the mixture into two and added the blue food colouring mix to one half along with half of the cocoa powder and the red food colouring to the other half with the other half of the cocoa powder. The original recipe calls for the mixture to be divided into three tins, but I only used 2 and the cakes turned out perfectly.

http://www.goodtoknow.co.uk/recipes/475341/Red-velvet-cupcakes

The only thing I would say is that when the cakes come out of the oven, the blue cake may look a little grey, but once you cut into it, I promise it will look blue. When you are mixing the colour into the cake mix, feel free to add as much colour as you like to get the shade desired.

Happy Jub-Olympics!!!!