1 box red velvet cake mix
3 eggs
½ cup vegetable oil or melted butter
1 cup water or milk
Nonstick spray
8oz salted butter room temperature
8oz cream cheese room temperature
4 cups confectioners sugar
2 tsp vanilla extract
2 lbs vanilla fondant ( Use peach petal color or knead 1 drop of red food coloring with white fondant)
1 cup red seedless raspberry jam
1. Start by spraying an 8 inch stainless steel bowl with nonstick spray.
2. Cut 6 strips of parchment paper to line your bowl.
3. Pour in prepared red velvet cake mix.
4. Place on a sheet pan then bake 350 F oven for 1 hour or until a wooden skewers comes out clean.
5. Beat room temperate salted butter and cream cheese until light and fluffy then add powder sugar and vanilla extract. Mix on lowest speed then speed up after incorporated and beat 1 more minute.
6. Once you cake has cooled, remove from bowl and peel off the parchment
7. Trim off a little from the right and left side then cut a line down the middletrim further if needed to resemble shape of a brain.
8. Next add your frosting and spread on - coating the entire cake - this will be your crumb coat
9. Chill in fridge 30 minutes-Then add your second layer of frosting and make sure to keep the distinct line down the middle
10. Return to fridge
11. Roll fondant into logs then strategically place on your cake making squiggly lines while keeping the brain halves separate
12. Brush on red seedless raspberry jam
13. Chill until ready to serve
1 box red velvet cake mix
3 eggs
½ cup vegetable oil or melted butter
1 cup water or milk
Nonstick spray
8oz salted butter room temperature
8oz cream cheese room temperature
4 cups confectioners sugar
2 tsp vanilla extract
2 lbs vanilla fondant ( Use peach petal color or knead 1 drop of red food coloring with white fondant)
1 cup red seedless raspberry jam
1. Start by spraying an 8 inch stainless steel bowl with nonstick spray.
2. Cut 6 strips of parchment paper to line your bowl.
3. Pour in prepared red velvet cake mix.
4. Place on a sheet pan then bake 350 F oven for 1 hour or until a wooden skewers comes out clean.
5. Beat room temperate salted butter and cream cheese until light and fluffy then add powder sugar and vanilla extract. Mix on lowest speed then speed up after incorporated and beat 1 more minute.
6. Once you cake has cooled, remove from bowl and peel off the parchment
7. Trim off a little from the right and left side then cut a line down the middletrim further if needed to resemble shape of a brain.
8. Next add your frosting and spread on - coating the entire cake - this will be your crumb coat
9. Chill in fridge 30 minutes-Then add your second layer of frosting and make sure to keep the distinct line down the middle
10. Return to fridge
11. Roll fondant into logs then strategically place on your cake making squiggly lines while keeping the brain halves separate
12. Brush on red seedless raspberry jam
13. Chill until ready to serve