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| Bake your cakes then set on parchment paper and let cool. |
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| Next, make your frosting. This cream cheese recipe is my go-to recipe for red velvet cakes--its SO good (recipe is listed below) |
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| Time to start frosting the cake. These 3 things will be your best friend while frosting cakes: a large and small spatula and a cake turntable. |
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| Don't worry if it doesn't look perfect; just make sure its straight. |
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| Once the layers are stacked, frost it completely. Be generous with the frosting; your guests can always scrape off extra if they don't like a lot of frosting. |
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| Once your okay with your outline, pipe your frosting on! Go slow, but don't freak out if you mess up--you can always scrape it off and start over. |
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| I always like to pipe some sort of design at the base of the cake; it seems to finish it off nicely :) |
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| ...and done! This was a pretty basic cake but it was fun to do :) |
Ingredients:
3 - 8oz packages of cream cheese, softened
8 - tablespoons of butter
2 - teaspoons of vanilla
8 - cups of powdered sugar
3 - teaspoons of milk
Directions:
Mix all of the ingredients together then let set in the fridge for about 30 minutes. Be sure to store frosted cake in fridge if there are leftovers. Enjoy!
















































