Red velvet is without a doubt, one of the best choices to go with when baking a cake. Do it right and you'll always end up with something that looks great and tastes even better. Although it's really just a rich buttermilk cake tinged with red, the colour makes it worth all the while.

The recipe is simple. Combine the listed amount of milk, egg and softened butter with the batter mix and stir away.

Getting the cream cheese frosting to the right texture is key. Here we combined the listed amount of milk and (very yellow) butter to the frosting mix. Really, it's meant to be white but it tasted like heaven so all is good.

We didn't end up with a cake as you may have worked out. I'll confess, this is what we came up with after several attempts to save what we had. We were using one of those tins with a detachable base, but who would've thought our batter would leak. So we transferred it to another tin, which was ginormous but was all we had (you may recognise it from such posts as 'Baking Cookies And Cooking Bacon'). Twenty minutes later a pancake was waiting for us in the oven. So we turned it into bites.

Serve with a side of cream cheese frosting and you're good to go.