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Delicate and divine with a stunning swirl and rose to finish. This irrisistable delight is from the kitchens of  themalodorousmephit

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-The Cake

2 boxes of Duncan Hines, Red Velvet Cake

(Much easier to use a box mix for red velvet cake. Even though it's not really red velvet. They use food coloring and some will use beets to make it red- It's not easy to find the ingredients to make the traditional cake from scratch. Traditional is made with certain types of cocoa, and the acidic reaction between the cocoa and buttermilk will cause it to turn red. This will not happen with Dutch processed cocoa, most commonly used.)


Bake in 2, 9 in round cake pans. (Coat the inside of the pan with chilled butter and a light dusting of flour. This will ensure it will not stick and works far better then spray)

Bake your cakes.

Allow them to cool, then use a knife to make sure the cake is separated from the edge of the pan. Use a LONG bread knife and run it across the top of the cake pans to slice the top of the cake off, evening the body of both cakes.


-The frosting

8 oz unsalted butter, softened
8 oz cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract


In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Carefully remove the first cake from it's pan by placing a plate on top then flipping it upside down and lightly tapping upon the bottom of the cake pan till the cake releases from inside.

Frost the first half of your cake.

Remove the second half by holding your hand against it as it is flipped upside down, tap lightly and it should release. Carefully place it down atop the frosted half, then frost the second layer.

-Decoration
For this cake I was originally going to mold chocolate flowers. But being unable to find the correct chocolate, I decided to use what was on hand and experiment. Chocolate chips!

-The flower

1/2 lb white chocolate
1/4 cup light corn syrup
food coloring of your choice

Melt the chocolate in the microwave, stopping to stir every 20-30 seconds. It doesn't take long at all, and will burn VERY VERY easily in a microwave. Overcooking in a microwave will also cause rock hard chunks to form in the chocolate.

You can also melt the chocolate in a small sauce pan held down into another pan of boiling water, or if you happen to own it, a double boiler.

Once melted, stir in the corn syrup. It will rapidly harden. Wrap the chocolate in waxed paper and chill in the fridge for 2 hours.

Once it is chilled, remove from fridge and place onto a wax paper sheet. Knead the chocolate (it will be rock hard and will crumble at first. Oils will separate from the chocolate too. So expect it to be oily) You can use some powdered sugar to keep it from sticking. Once it is soft and pliable, you can form the shapes needed to craft what ever it is you wish to sculpt

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Allergy warning – recipe contains dairy & egg products