anyone made a blue velvet cake??? if so... can I have to recipe 
thanks therese
I had heard of Paula Deen's version as well. Here's a link to her recipe:
http://www.foodnetwork.com/recipes/paula-deen/blue-velvet-cake-recipe2/index.html
I checked out the recipe by Paula Deen and it is a basic red velvet cake recipe with blue food color substituted for red. I would be surprised if it tasted any differently than a red velvet cake. I imagine you could use your own favorite red velvet cake recipe and simply sub blue for red food color. I had never heard of blue velvet cake, but it is nice to add that to the list. You never know when a blue cake might just be the thing!
Just take a red velvet cake and replace the red food coloring with blue.
I did a blog entry on this, and it worked fine for me to put different food colorings into a red velvet cake recipe, but one of my friends tried it and it looked less than good. I think it depends on the brand of food coloring you use.
thanks for all the great help... I'm will give it a try and share all the details
thanks again Therese
Here re some photos of my experiment http://acaketorememberva.blogspot.com/2010/01/my-red-velvet-post-got-interesting.html
Here are some photos of my experiment http://acaketorememberva.blogspot.com/2010/01/my-red-velvet-post-got-interesting.html
Here are some photos of my experiment http://acaketorememberva.blogspot.com/2010/01/my-red-velvet-post-got-interesting.html
I use CakeMommyTX White Velvet cake recipe from here on CC and add Wilton Pink food coloring to it and it is my best selling cake. I call it a Pink Velvet cake. However, I have also substituted blue several times to make a "Blue Velvet" cake.
I just like using the white chocolate flavor instead of the regular chocolate flavor that is in red velvet for my colored cakes. Although I do have to admit that red velvet is one of my favorite flavors...
Just an FYI: the recipe produces a very dense, yet moist cake. However, I have read where some people don't like how the edges of it tend to crisp up a little (and taste a lot like a sugar cookie.) But, I will tell you that I use it with stacked and carved cakes and it stays moist for days!!
Oops, I just noticed the triple post..Sorry about that, I don't know what happened.
I have had a couple of people PM me and ask about CakeMommyTX 's White Velvet cake that I mentioned in my post earlier... I'm sorry I didn't add the link to it then, but I didn't realize that it would be so difficult to find in the search. So I'm including a portion of the email that I sent to the members that asked me for the recipe:
http://cakecentral.com/recipes.....elvet-cake
And, just an FYI, I have tried it with the International Delight White Chocolate Macadamia and the "fake nut" flavor, to me, is just awful. So, I just stick with the White Chocolate Mocha that the recipe calls for. Also, I use what some people would consider a "very large amount" of flavorings (extracts), but it is my signature flavor combination and to me, it just makes the cake that much better.
I combine:
1 Tbs Almond extract
1 1/2 Tbs butter flavoring
1 1/2 Tbs vanilla extract
1 tsp orange extract
1/2 tsp lemon extract
Then from this mixture, I measure 1 to 1 1/2 Tbs and add it to the cake batter. I just save the rest and use it later. (Its actually the same flavoring that I use in my buttercream so it's gone in a cake or two usually)
Another hint I can give you with this cake is to put everything into your mixing bowl and mix it by hand until all of the dry ingredients are wet and it looks like it is coming together to form a lumpy batter, THEN I turn on the mixer on low to medium (2 on a KA )and let it mix for NO LONGER than 2 minutes, but really just until it looks like a smooth batter. You will want to fill your pans to about 2/3 of the way full as it doesn't rise like most cakes. And, it WILL most likely dome in the middle unless you use baking strips. But, I usually just cut that off and call it my "sacrifice to the Cake Gods". (just a goofy way of saying that is the cake that I get to eat!!)
...
I combine:
1 Tbs Almond extract
1 1/2 Tbs butter flavoring
1 1/2 Tbs vanilla extract
1 tsp orange extract
1/2 tsp lemon extract
This combination of flavors seem so interesting and has to be really tatsy, but have you ever used this for flavoring sugar cookies?
If yes, please let me know if it was good?
Thanks!!
Oh, sorry about the link. And, no, infinitsky and Babs1964, I haven't tried it in sugar cookies. But it is my standard flavoring for just about all of my cakes.
And, I think I see why the link didnt work.
Here it is again:
http://cakecentral.com/recipes/15190/white-velvet-cake
Sorry about that!! (BTW, I clicked it when I previewed my message, so it should work this time. If not, I will just copy and paste the recipe into the forum. Just let me know)
I combine:
1 Tbs Almond extract
1 1/2 Tbs butter flavoring
1 1/2 Tbs vanilla extract
1 tsp orange extract
1/2 tsp lemon extract
Sounds great, and I was just browsing through the LorAnn flavor oil site today and saw a bakers emulsion called "princess cake" flavor, it was described as a combo of almond, vanilla and lemon....your's sounds even better maybe you could call it "Queen Cake" flavor 
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