Some time ago I heard myself offering to make cupcakes for a friend's daughter's birthday party. I said that my silicon rose moulds would be perfect for little birthday cakes for a 5 year old.
Then I realised that I had had more failures than successes with those bloody cake moulds and that I really needed to do a dry run or two.
I also decided that red velvet cakes would be terribly cute in rose shapes. I have never tasted red velvet cake before, but I thought it would be good.
I googled, and came upon Paula Deen's recipe. Now, you may not have come across Paula Deen before (she's fairly new to me - I don't think her shows are on TV here) but she is a Southern American TV cook and restaurateur who first came to my attention with a Brunch Burger featuring a burger patty, bacon and a fried egg sandwiched between glazed doughnuts. I figured the mind behind that burger had to know a thing or two about the quintessentially Southern red velvet cake.
I made a half quantity & used colouring paste instead of liquid food colouring. And they worked beautifully! They turned out without a fuss, they had a lovely light, open but moist texture and were pretty much fantastic.
I think when I make them for the actual birthday I will use a lot more cocoa powder, because the cakes sort of tasted vanilla-y and sweet, rather than having any sort of chocolate flavour to them. It'd also make the red colour richer. My camera totally freaked out and made them look a glowing orange, but they were actually a bright lipstick red. Can't wait to do them again!