The Union Jack Red-and-Blue Velvet Cake

We had a morning tea at work with the theme "Royal Baby Shower" and I made this Red and Blue Velvet Union Jack Cake.




The slice with "George" on it shows that as it is cut, it created massive Union Jack flag shapes.



Red and Blue Velvet Cake

250g nonsalted butter, softened
3 cups (660g) white sugar
6 eggs
20ml red food colouring
20ml blue food colouring
3 tablespoons cocoa powder
3 cups (375g) plain flour
1 cup (250ml) cultured buttermilk
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

For the Icing
500g cream cheese
500g icing sugar
250g butter, softened


Prep: 30 minutes Cook: 35 minutes Assembly: 60 minutes

1. Preheat oven to 180 degrees C. Line a loaf tin and a shallow cake tin with baking paper.

2. In a large bowl, cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Sift cocoa and add to mixture.

3. Add flour alternately with buttermilk. Add vanilla and salt.

4. Separate the batter into 2 bowls. Colour each batter.


5. Mix the bicarb with the vinegar, and gently stir 1/2 into both of the mixtures. Be careful not to over mix.

5. Divide batter into prepared tins. The blue goes in the loaf tin, and will take an extra 10 min to cook (approx), the red goes in the shallow pan. Bake in preheated oven for 35-40 minutes. Allow to cool.

When completely cool, slice the blue cake into 4 (2x2)



Slice the red cake into a large rectangle the size of the final cake, and 2 thin strips.

Layer the cakes....

Place a thin red cake with blue either side.



Carefully cut the blue sections on an angle. Get crazy with the icing, icing between the blue and red stripes. This is enough to do your head in.



Ice the top.
Lay the large red cake on top. Ice.



Lay the thin red cake, and 2 blue sections, slicing the blue on an angle. Ice everything, turning yourself a little mad in the process.

Cover the whole cake with icing to hide the colours. Then it's a surprise as cut...



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I can't believe it's not bacon! Fritatta

 Well, I can believe it's not bacon, but the husband doesn't pay that much attention. ;)  This is my potato oven baked fritatta with red onions.  It is super easy, and fantastic for cold days when a sandwich for lunch is unappealing.  I like it cold, the husband likes it re-heated.

Ingredients (for 6 large servings)
8 eggs (I used 9 because I didn't want to leave one all lonesome in the fridge...)
2 Tbs milk
6 medium potatoes (I use the red ones because I like the colour)
1/2 red onion (diced)
Salt and pepper
1/2 cup grated cheese

 

Slice the potatoes, about 1cm thick.  You want these as similar as possible.  You could use a mandolin, but I have been showing off my newly accquired knife skills ;) (well, I didn't cut myself so that is a skill).  Boil the potatoes until ALMOST cooked.  Let them drain in a colander.

 Place the eggs in a bowl with the milk and salt and pepper.  Add a bit of salt to create the bacon-esque illusion.  I don't like salt, so I keep it to a minimum.  Whisk until all combined.  There should be a bit of "air" in the mix.

In an oven proof dish, layer the potatoes across the bottom, sprinkle diced onion, then pour some of the egg mixture on top.  I do this 3 times.... but generally until you have run out of potato slices or egg mixture.

 

Sprinkle cheese on top, with more salt and pepper.  Then place into a hot oven at 180 degrees.  Watch the fritatta.  Cooking times will vary.  Mine was thick so took like 45 minutes.  A thinner fritatta takes less time.  Just wait until the egg is solid and the cheese is browned.

 

Cut while warm into servings.  We had 2 servings for dinner, and the rest were cooled, wrapped and refrigerated and sent in lunchboxes.  It holds up well over the journey to work/school, and tastes great hot or cold.  I have also been known to include corn kernels,  peas, carrots, capsicum or other bits and pieces leftover in the fridge... but this was made at the end of a grocery week.