"Red Alert, Red Alert!"

"Red Alert, Red Alert!"

Red Velvet Bundt

It's #TwitterBakeAlong time and, with Valentines Day just around the corner, this week's challenge from The Baking Nanna and Robert Allen is a Red Velvet cake. Inspired by a post from Becks Bakes we decided to make her Red Velvet Bundt.

After starting with the classic creaming method you add moisture by way of tangy buttermilk. This, along with the addition of vinegar, reacts with bicarb to give your cake lift and helps create that all important deep red colour. For this you need to add food colouring but, as we realised to our cost, food colours are not created equal.

Despite using a entire bottle of liquid food colour, our finished cake is distinctly brown! Paste colours are far more intense and we frankly hadn't sought one out in time. However, our resulting bundt is suitably sweet, moist and delicately crumbed.

It may not scream "valentines day" but you'll just have to make up for it with some roses...

You'd have to be barmy not to love this Bánh mì.

You'd have to be barmy not to love this Bánh mì.

Pass the parcel...

Pass the parcel...