Take a bow as you reveal the revelry inside this spectacular cake.
Get the recipe forRed Velvet Doberge Cake With Cheesecake Custard.
Garnish With Gusto
Step 1:Select nontoxic leaves, such as bay leaves.
Credit:Hector Sanchez; Prop Stylist: Heather Chadduck Hillegas; Food Stylist: Marian Cooper Cairns
Thoroughly wash the leaves, and pat dry.
vanilla candy coating in a saucepan over low heat until melted (about 3 minutes).
Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating.
Credit:Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers
Step 3:Handle leaves gently when garnishing or they’ll break or melt.
Accent the top of the cake with additional candy leaves.
For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.
Credit:Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers
Ingredients
Cheesecake Layers
2 (8-in.)
round disposable aluminum foil cake pans
1 (12-oz.)
package white chocolate morsels
5 (8-oz.)
Credit:Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers
packages cream cheese, softened
1cupgranulated sugar
2 large eggs
1 Tbsp.
vanilla extract
Red Velvet Layers
1cupbutter, softened
2 1/2cupsgranulated sugar
6largeeggs
3cupsall-purpose flour
3 Tbsp.
unsweetened cocoa
1/4 tsp.
baking soda
1 (8-oz.)
container sour cream
2 tsp.
vanilla extract
2 (1-oz.)
bottles red liquid food coloring
3 (8-in.)
round disposable aluminum foil cake pans
White Chocolate Frosting
2 (4-oz.)
white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.)
Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition.
Stir in 1 Tbsp.
Pour into prepared pans.
Bake at 300F for 30 to 35 minutes or until almost set.
Let cheesecakes stand in oven, with door closed, 30 minutes.
Remove from oven to wire racks; cool completely (about 112 hours).
Cover and chill 8 hours, or freeze 24 hours to 2 days.
PrepareRed Velvet Layers: Preheat oven to 350F.
Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add 212 cups sugar, beating until light and fluffy.
Add 6 eggs, 1 at a time, beating just until blended after each addition.
Beat at low speed just until blended after each addition.
Stir in 2 tsp.
vanilla; stir in food coloring.
Spoon batter into 3 greased and floured 8-inch disposable cake pans.
Bake at 350F for 20 to 24 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes.
Remove from pans to wire racks; cool completely (about 1 hour).
PrepareFrosting: Whisk together chocolate and 12 cup boiling water until chocolate melts.
Cool 20 minutes; chill 30 minutes.
Beat 1 cup butter and chilled chocolate mixture at low speed until blended.
Beat at medium speed 1 minute.
Increase speed to high; beat 2 to 3 minutes or until fluffy.
Gradually add powdered sugar and salt, beating at low speed until blended.
Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
Assemble Cake: Place 1 layer Red Velvet on a serving platter.
Top with 1 layer Cheesecake.
Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top.
Spread top and sides of cake with White Chocolate Frosting.
