The Original Pin
Looks like a really simple method to get that awesome zebra stripe look! Marilyn said, "We had planned to use a classic white and red velvet recipe for the layers and I thought it would be cool to make purple frosting since those three colors go well together. That was just an epic fail of an idea from the start, since we all know that those types of cake are very different from each other."
"Unfortunately, when we were almost done mixing the velvet batter, we realized we didn't have enough red food coloring, so we opted to make it a blue velvet...completely forgetting about the cocoa powder to be added. It turned green. Like, puke green. And the velvet cake was much thicker than the white, so the zebra print layers didn't even work. Half of the cake was green and the other was white; we could barely even see the white."
"Then of course, the first baked layer completely fell apart when we took it out of the pan. In the end, we decided to use the red food coloring for the frosting, but since there wasn't enough, it turned a really ugly pink. So yeah, that is how the cake turned out."
"We spent four hours on that cake, and we were just cracking up the entire time. 'Hey, happy birthday Mom! Enjoy your Puke Green and White cake with Pepto Bismol frosting.' But it was still quite tasty. We couldn't wait to tell her the story. And of course, she appreciated all our work."
Using a Red Velvet cake in place of a "generic" cake can be iffy. It depends on your recipe or cake mix. Sometimes it is just a light chocolate cake with copious amounts of red food coloring dumped in. Sometimes it's a regular cake someone has dyed red thinking that's all a red velvet cake is. Sometimes it is an entirely different, thick, moist, fluffy cake. Sometimes it has more of the texture of an angel food cake. It varies from recipe to recipe and from box to box. An article on i09.com gives this explanation about red velvet cakes:
"Today, red velvet cake gets its coloring from a huge amount of red food coloring dumped in mix, staining the cake a vivid red, but it wasn't always so. Original red velvet cakes got the "velvet" part of their name not because they resembled bright red velvet dresses, but because their texture was so smooth and velvety. Their texture was, in part, influenced by the special ingredients put into the cake. Cake recipes varied, but almost all contained baking soda and either vinegar or buttermilk. Both buttermilk and vinegar are acidic, and anyone who has made a volcano in elementary school knows the copious bubbles that erupt when vinegar (or any acid) is mixed with baking soda. The bubbles fluffed up the cake, making it light and smooth."