My friend Nick Bollard made this Red Velvet Cake for us when my family were at his house. It tasted beautiful, but we decided that more cake was required than the recipe produced (to balance out the icing). This inspired me to make the Red Velvet Cakelettes (as you can see by the picture he also did not believe in tooo much food colouring).
If you would like the make a Red Velvet Cake yourself, instead of the cakelettes, the cakelette recipe will produce double the cake seen in the picture. Just pour it into a round or square springform tin (the bottom lined with baking paper and with greased sides) instead of into muffin pans.
You can also use the butterscotch frosting for the middle layers. Nick iced the top of his with a meringue icing which was light and sweet.
