Red Velvet Rose Cake

Instructions

For Cake:

• Pre-heat oven to 350F.
• In a large bowl, mix together cake mix, flour, sugar, and salt. In the bowl of a mixer, mix together the egg whites and vanilla, water and vanilla.
• Mix on low for about 10 seconds.
• Slowly add the dry mix a little at a time.
• Mixing on low until everything is combined. Add sour cream and mix well.
• Pour into cake pans and bake for 30 minutes or until done.
• Remove from oven and cool. --- I used baked this cake in 3 - 8inch cake tins.

For Icing:

• Cream butter in the bowl of a mixer.
• Add cream cheese and mix well.
• Slowly add powdered sugar while mixing.
• Add vanilla. Whip.
• Add more powdered sugar for thicker icing or add more milk for thinner icing.
• Reserve about 1 cup - 1 1/2 cups of frosting for icing border and the flowers if desired.
• Once cooled, level the cakes if needed but carefully cutting off the rounded tops to make a flat surface. Stack them onto a cake board, adding a layer of frosting in between each layer.
• Frost the cake with a crumb coat and place into the fridge for 1 hour. Crumb Coat just means, spreading icing all over the cake, gently smoothing it out because it doesn\'t need to be perfect. This is just your base coat.
• Remove cake from fridge. Finishing frosting the cake and decorate with details. (Save a little icing to tint red for the dots)
• I piped a boarder around the top and bottom with a Star tip #21.
• Stick the red candy roses on top. Tint the reserved icing with a little red food coloring and pipe little dots around the sides.

TIP

• If your piped red dots around the cake have points, just wet your finger or the back of a spoon with a little water and gently press the pointy tip back into the dot.