- Prep Time: 1h
- Cook Time: 30m
- Total Time: 1h 30m
- Yield: 1 three layer cake
- 2 box red velvet cake mix (I used the Red Velvet from Betty Crocker)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons salt
- 8 egg whites
- 1 1/2 cups water
- 4 tablespoons vegetable oil
- 2 cups sour cream (16oz container)
- 4 teaspoons vanilla
- 2 cups butter, softened
- 16 ounces Cream cheese, softened
- 4 teaspoons vanilla
- 16 cups powdered sugar + more if desired for thicker icing
- Red Food Coloring
- Red Icing Roses
- 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.
- 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.
- 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.