Blue Velvet Cake

1. Preheat oven to 350 degrees. Spray all three 8" cake pans with non-stick cooking spray and set aside.
2. In a medium mixing bowl, whisk together the milk and vanilla and set aside.
3. Using a standing mixer, beat together the butter and sugar until light and fluffy.
4. In a large mixing bowl, whisk together the flour and baking powder.
5. Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.
6. Using another large metal mixing bowl and a hand mixer, beat the eggs until stiff peaks form.
7. Fold into the cake batter. Mix in the sky blue gel food coloring until combined. Divide the batter evenly between the three cake pans.
8. Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the center. Allow the cakes to cool completely before removing from cake pans.
9. Place the cakes onto a cutting board. Using a cake slicer, remove the domes from the cakes. Place one layer of cake onto the cake board.

Frosting

1. Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes.
2. Spread 1 cup of frosting onto the first layer and smooth out with a angled spatula. Place the second layer of cake onto the first layer of frosting.
3. Add another cup of frosting onto the second layer of cake and smooth with evenly. Place the remaining layer on top of the cake.
4. Spread about 2 cups of frosting onto the cake and frost the entire cake.
5. Mix in the sky blue gel food coloring into the remaining frosting.
6. Scoop about ½ cup of the sky blue frosting into the piping bag.
7. Add remaining frosting into the large piping bag with star tip.
8. Pipe lines of the blue color onto the entire cake using the disposable piping bag smooth evenly so that the colors blend.

Ganache Directions

1. Using a small pot, heat up the heavy whipping cream over medium to high heat until slightly simmering. Pour the hot cream over the chocolate chips in a heatproof bowl.
2. Allow to sit for 1 minute before whisking until smooth. Pour into a squeeze bottle.

Decorating

1. Drizzle the chocolate ganache around the edge of the cake.
2. Using the large piping bag with a star tip, pipe dollops of frosting around the top of the cake.
3. Place into the fridge over night before cutting into slices and enjoying with a large glass of coffee or milk.