Here's the inspiration:
Red Velvet Cheesecake Layer Cake
(Kind of redundant and not all that creative of a name..)
Not *exactly* a fall-ish or Thanksgiving type dessert, but oh well. I made some super yummy pecan bars to take care of that aspect. And since Nick had to work several days in a row, I knew he'd take the leftovers to work so that ALLLLL those calories won't end up in my belly!
Here we go. (Note: Her rose piping is gorgeous - in the instructions she says "If you're going to do that, double the frosting. I couldn't *couldn't* double the frosting - so.many.calories. - so I thought, "Hey lady that wrote this recipe, you MUST be wrong." And got out my piping bag and ... nope. No big flowers for me.)
Night before: Made the crustless cheesecake and two red velvet cakes. Except we didn't have red food coloring. We DID have neon pink, but. Well, the "red velvet" description isn't quite as accurate.
I'm just not a very good froster - so I'm pretty proud of my little uneven swirls.
Not quite as puffy as hers (or red, yeah, I know) - but pretty fun looking just the same!
I took a picture of the first slice we cut (which has the most crumbs) - but then got so excited about eating it that I forgot to take another! The red (pink? brownish?) velvet layers weren't that sweet and the cheesecake layer had a little lemon flavoring in it. The overall result was that the cakes weren't overly sweet, believe it or not - and who doesn't like cream cheese frosting? Let's be serious.
Number 14 is now COMPLETE: two cheesecake factory inspired cakes.
Does this combo sound good or weird to you??
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