A Red Velvet Disaster.

Well, I've done it. I had my first unmitigated baking catastrophe. Alright, maybe I'm exaggerating, but the number of royal flubs I made on a recipe that was supposed to be *relatively* simple is pretty impressive. It would be beating a dead horse to list them all; suffice it to say, I chose to procrastinate this cake, tried to magically make it happen in about 30 minutes, stuck the batter in the fridge when life reminded me it wouldn't pause time for cake-ery, and improperly greased my pan (which was a poor choice to begin with anyways).

In the end, I got red velvet discs and hunks. Fluffy, crumbly, moist and tender hunks of deep red cake, coupled with equally delicious red discs. That while delicious, were completely unpresentable for any general member of the public who wasn't a drunk college student.

Mini Bundts: FAIL.

Round 2, Cupcakes: It's not looking good...

This is a cake-top separated from its cake-body. Also Fail.

End Result. Yeah... Fail.

But please, dear friends, don't let this deter you from your own baking attempts. This was the January Cake for The Cake Slice Bakers from Nancie McDermott's Southern Cakes. Some of them have put together lovely creations which you should look at and drool over and maybe try yourself. This, however, was not my turn. And I refuse to let this ruin my reputation as the meanest cupcake baker this side of my street.

[Note: No, I didn't even bother to make the frosting. Also, I used a whole bottle of red gel food coloring. American = excess, remember?]