Let's get real about red velvet!
If your only exposure to red velvet is a box cake or red velvet from a grocery store and don't like it, I don't blame you. Boxed red velvet is zero comparison to the real thing and I don't like boxed red velvet either!
The first part of this class covers how to make a TRUE red velvet cake from scratch that has all the right flavors, as well as how to keep it moist regardless of refrigeration.
Red velvet is a popular flavor for Valentine's Day and there's no wonder why it has been a staple cake flavor for over 100 years!
Oh the layers!
In the second part of the class, I show you how to make the baked cheesecake center.
You'll learn my secret weapon to always achieving a creamy cheesecake. This cheesecake will be sandwiched in between two red velvet cakes, which is a pairing meant to be.
Don't forget the frosting!
In the last part of the class, I'll teach you how to make a light yet stable whipped cream cheese frosting that ties everything together.
I'll show you how to decorate including my favorite cake decorating tools, and it will all be topped off with white chocolate shavings.
In each bite you'll taste the layers, the frosting, the crunchiness from the white chocolate, it is definitely a cake that is unmatched.
A true red velvet!
The creamiest cheesecake center!
The dreamiest frosting!
*No dry cake layers
*No runny frosting
*No curdled cheesecake
Learn step by step, and ask me questions along the way!
Perfect for selling by the slice!
Change up your business by selling cakes by the slice! For perspective, a very popular cheesecake restaurant sells individual slices for $11.50. Is there a market for this?
ABSOLUTELY!
Class details...
*Prerecorded, ready to watch class
*Unlimited class access (forever access)
*Video tutorials + printable recipes
Class Curriculum Outline
