Saturday, October 2, 2010

The Secret to my Red Velvet Cheesecake Cake!

Red Velvet Cheesecake, YUM!!  This has got to be my new favorite!!  Not only does EVERYONE LOVE the combined together, it's QUICK and EASY!!

I use box cake mix- bake as directed on the box.  BUT, I add 1/2 a package of Jello instant pudding, cheesecake flavor, it helps keep the cake moist and also makes it a little heavier.

I cut make round in half with my cake leveler (gosh I love this thing!)

I take the top half off so I can start layering my frosting and cake...

Here's my TOP SECRET weapon.  I found this by accident right next to the Philadelphia Cream Cheese- GASP - "Ready to Eat" ?!?!??!!

So I separate it into 3 sections for my 3 layers.  (I also put this into the freezer for 30 minutes prior to use so it would be firm enough to keep a thick layer and thin enough to spread)

No need to worry about crumbs in the layers.  Just keep it about 1/4 inch from the edge or it'll gush out the sides!  I'm bad about creating a frosting wall FIRST (you pipe frosting at the edge of the cake to prevent the icing from gushing over the edge) I was short on time and lazy...I'm a bad example, I know...

Here's my layers and what the cake looks like before the crumb coating.

I didn't document my crumb coat or my frosting technique, sorry.

But here's the finished product!!  I used chocolate fondant to make strips approximately 1 inch in width.  I also used white fondant to make fun circles.  I hand cut the letters out of fondant too, but there's GOT TO BE an easier solution.  I have to find alphabet cutters!!  What a quick and fun project!!

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