A red velvet playdate!

So when a friend calls you and says "I'd like to spend some time with you and your daughters and bring over a red velvet blueberry and raspberry cake," you oblige. IN A BIG WAY! So was the case with my college friend Jen. Not only did she bake one of the best cakes I'VE EVER HAD but she even brought her dress-up box too!

Now that's what I call a perfect playdate...

About 90 seconds prior to Jen walking through the door Mia accidentally dropped (okay, threw) her porcelain doll on the ground. Major melt down ensued. So in a matter of seconds I had Scotch taped the dolls face back together. And to say the doll looked like the Elephant Man would be an understatement. Jen walked in the door as a tear stained Mia "petted" her mangled doll back to health. Yep, welcome to our happy home Jen!

But about that cake.....holy mother of pearl!

The proud baker

After about 12 dance numbers, 4 costume changes, and a brief toddler tango lesson we explored Jen's dress up box. It was filled with items that she'd collected over the years in hopes of playing dress up one day with her kids. We had so much fun--we almost got arrested by Officer Bella

I really rocked the part of a gothic parliamentarian

But the biggest hit? A random hillbilly zombie mouthpiece!

Even Mia wanted to dabble in the darkside

(I was laughing too hard to explain the proper way to wear it)

Thanks again Jen, it was a perfect afternoon. If ya'll are interested here's the cake recipe.....

Ingredients

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries


PREPARATION:

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)