i have a cake request to make royal blue velvet cake. is this pretty much a white cake with blue food coloring. I am a doctored box baker, please dont judge me . lol can i just make my normal vanilla cake with blue color? is there a specific flavoring in it? thanks
I'm not an expert but... Red velvet cake is actually chocolate cake with red food coloring & some other stuff lol.
So try using a red velvet recipe scratch if possible & instead of red add royal blue... I know Bakerella made it with green
I use this recipe
http://www.bakerella.com/red-velvet-cake/
Heres where she used it with green
http://www.bakerella.com/red-velvet-revisited/
HTH 
snazzycakes1, you should be able to make the blue velvet cake using your vanilla cake mix and adding blue color. The amount of coloring will need experimentation. I have a basic cake recipe I use for red velvet; it works for blue, green, or pink velvet just by deleting the cocoa and using the appropriate food color.
Cupcations- about the red velvet cake recipe- that seems like a lot of oil. (I dislike the oily taste of high oil content baked goods.) I frequently substitute applesauce for part of the oil. The liquid ratio remains correct and the baked good is moist. Since you have made the recipe, does it seem rational to use 1 cup applesauce and 1/2 cup oil?
snazzycakes1, you should be able to make the blue velvet cake using your vanilla cake mix and adding blue color. The amount of coloring will need experimentation. I have a basic cake recipe I use for red velvet; it works for blue, green, or pink velvet just by deleting the cocoa and using the appropriate food color.
Sorry but deleting the cocoa does not make it a velvet cake, the cocoa is needed definitely. If you do this it robs the cake of the wonderful flavor of a red, green or blue velvet cake.
evelyn / aka cakegrandma
I call mine my blue suede cake. I use a doctored cake mix from " Chocolate from the Cake Mix Doctor" ( the red velvet cake recipe) and just add blue food coloring. I only use 1/1 ounce bottle of food coloring not 2...but you can color it to your taste.
Cupcations- about the red velvet cake recipe- that seems like a lot of oil. (I dislike the oily taste of high oil content baked goods.) I frequently substitute applesauce for part of the oil. The liquid ratio remains correct and the baked good is moist. Since you have made the recipe, does it seem rational to use 1 cup applesauce and 1/2 cup oil?
Narie you are right that is a lot of oil, I only used that recipe once I loved how it tasted & will definitely use it again but with half the amount of oil... My CC liners were soaked with oil & thats one thing I did not like about it.
heres a pic & you can notice the oil...
http://cupcations.blogspot.com/2011/02/red-velvet-cupcakes.html
But again thats a personal thing, I also hate oil especially when I can feel it. Yes next time I would try half oil & half applesauce (or even somthing else "EXPERIMENT") & will let you know how that turns out
Since you said you do doctor cakes I found two recipes for you...One using cake mix & one scratch:
Betty Crocker recipe for blue velvet cake:
Cake
1
box Betty Crocker® SuperMoist® white cake mix
1 1/4
cups buttermilk
1/3
cup vegetable oil
3
eggs
1
tablespoon unsweetened baking cocoa
2
teaspoons royal blue paste food color
1
toothpickful violet paste food color
Frosting
1
jar (7 oz) marshmallow creme
1
cup butter or margarine, softened
2 1/2
cups powdered sugar
1/8
teaspoon salt
http://www.bettycrocker.com/recipes/royal-blue-velvet-cake/bce7c4e4-8c6a-49cd-ac3f-9fe629722d9c
Here is Paula Dean's recipe for blue velvet cake:
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 ounces blue food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake Directions:
http://www.foodnetwork.com/recipes/paula-deen/blue-velvet-cake-recipe2/index.html
I hope this helps some
I tried making blue velvet cupcakes for my son's birthday and they turned out this really weird shade of dark green once they were baked. I followed a recipe that I use for a scratch red velvet cake and just substituted the royal blue color with the red.
I don't think I'll ever try that again.
I tried making blue velvet cupcakes for my son's birthday and they turned out this really weird shade of dark green once they were baked. I followed a recipe that I use for a scratch red velvet cake and just substituted the royal blue color with the red.
I don't think I'll ever try that again.
This happened to me the first couple of times I made a color substitution. Once I left out the cocoa the other colors worked. That's why I previously recommended deleting the cocoa. I realize it won't be a true velvet cake, but getting a nice color can be more important.
I think the buttermilk is the most important in the recipe anyway. That is what helps give the red velvet cake it's flavor, the cocoa is a minor contributor. If I made them again, I would decrease the amount of cocoa or eliminate it altogether. Perhaps try a "pink velvet" recipe that's known to work.
thank you all so much for your replys, this forum is great help!
the green comes from mixing blue with yellow from the egg yolks. you can cancel out the yellow by adding a dab of violet color and then use royal blue.
I tried making blue velvet cupcakes for my son's birthday and they turned out this really weird shade of dark green once they were baked. I followed a recipe that I use for a scratch red velvet cake and just substituted the royal blue color with the red.
I don't think I'll ever try that again.
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