Red Velvet Layered Dessert Food

RED VELVET LASAGNA DESSERT RECIPE

Steps:

• In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
• Using a hand held electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
• In a large mixing bowl, whisk the milk and instant chocolate pudding mix until set. Add the red food coloring until desired color is reached. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
• Using an offset spatula, spread thawed whipped topping on top of the pudding layer. Sprinkle with shaved or curled dark chocolate. For serving drizzle with a red cherry (or other fruit) sauce. Optionally, you can freeze the Red Velvet Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

RED VELVET LAYERED DESSERT

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 12 min. Cool completely.
• Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
• Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.

RED VELVET LAYER CAKE

Steps:

• Lets get baking!
• Preheat oven to 350 F (180 C).
• In a small bowl, mix together cocoa powder and food colouring.
• In another bowl, cream together butter, shortening, and sugar.
• Add vanilla and eggs to the butter mixture and beat.
• Add cocoa mixture to butter mixture and beat until mixed through.
• In a separate bowl, add flour, cornstarch, baking powder, baking soda, and salt.
• Whisk flour mixture to aerate and combine.
• Slowly add flour mixture to the butter mixture and mix through.
• In a small bowl, combine vinegar and buttermilk and mix in.
• Slowly add buttermilk mixture to batter and fold in.
• Pour into 2 x 6-inch (15 cm) square and 2 x 6-inch (15 cm) round greased cake tins.
• Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
• Let cool completely.
• Level each cake and discard the tops.
• To make the icing, whip together butter and icing sugar until light and fluffy.
• Add cream cheese and whip until combined.
• Add vanilla and combine.
• Add food colouring and cocoa powder and whip thoroughly until colour is even.
• To assemble, place one square cake on a cake board.
• Cut one circle cake in half and place beside two cornering sides of the square cake to form a heart.
• Cover the top of the heart with red icing and build a second layer with the remaining cakes.
• Cover the top and sides of the cake with red icing.
• Smooth the edges using an offset spatula or dough cutter.
• Add remaining red icing to a piping bag with a rose-shaped piping tip (fluted star tip).
• Pipe rosettes of red icing over the entire cake.
• Refrigerate for 1 hour.
• Share.

TOP RED VELVET DESSERT

Steps:

• Choose your preferred for red velvet dessert.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

20 BEST RED DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a red treat in 30 minutes or less!

RED VELVET DOUBLE LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8- or 9-inch cake pans, or spray with baking spray with flour.
• In large bowl, empty both pouches of cupcake mix. Add water, vegetable oil and eggs. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
• Bake 23 to 25 minutes or until toothpick inserted into centre comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• Knead frosting packets about 10 seconds. Place 1 cake layer top side down, on serving plate; spread with about 1 pouch frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.

25 BEST RED VELVET DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a red velvet treat in 30 minutes or less!

RED VELVET CAKE

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Add the powdered sugar and vanilla: Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting. If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.
• Trim the red velvet cake layers: Depending on your cake pans, the red velvet cake layers may have domed while baking. It's not a problem if they have. Use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.
• Refrigerate the cake and frosting: Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting.

RED VELVET SEVEN LAYER BARS RECIPE

Steps:

• Set your oven rack to the center position and preheat the oven to 350 degrees F (177 degrees C).
• Line the bottom and sides of a 9×13-inch baking pan with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
• Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
• In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
• Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined.
• Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined.
• With the mixer running at low speed, slowly mix the dry ingredients into the wet ingredients until combined.
• Using a rubber spatula, spread dough in an even layer into the prepared baking pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
• Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top.
• Sprinkle with pecans. Bake until set for about 25 minutes. Cool on a rack for at least 2 hours before cutting into squares.

RED VELVET FUDGE

Steps:

• Spray a 9x13 baking dish with nonstick cooking spray. Line with parchment paper and lightly spritz the paper with additional nonstick cooking spray or grease with butter.
• In a large microwave-safe bowl, add 3 ¼ cups white baking chips, all of the chocolate chips, and 2 teaspoons of the vegetable shortening.
• Microwave the chocolate on high for 1 minute. Stir thoroughly to allow the chocolate to continue to melt. Return the bowl to the microwave and heat in 15-second intervals stirring well in between until the chocolate is melted.
• Add in the sweetened condensed milk and food coloring. Mix thoroughly.
• Stir in 1 cup of powdered sugar.
• Transfer this mixture to the prepared dish, spread evenly. Refrigerate for 2 hours.
• In a clean microwave-safe bowl, ad the remaining white baking chips and shortening. Heat on high for 1 minute. Stir once removed to allow chocolate to continue melting. Return the bowl to the microwave and heat in 15-second intervals stirring well in between until the chocolate is melted.
• Add the cream cheese and vanilla extract. Beat with an electric mixer until smooth.
• Slowly add the remaining powdered sugar, beating until smooth.
• Transfer the white chocolate mixture to the prepared pan, spread over the chilled red layer.
• Cover and refrigerate for at least 2 hours or until firm.
• Remove the fudge from the baking dish by lifting the edges of the parchment paper.
• Heat a large kitchen knife under hot water. Wipe dry and cut fudge into squares, repeating between cuts.

RED VELVET CAKE IN A JAR

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cake mix according to the package instructions. Line a 10x16 inch baking sheet with parchment paper and grease the sides of the pan with nonstick cooking spray.
• Spread the cake batter evenly over the pan and bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely, then use a 2 ½ inch round cookie cutter to cut out the cake. Each jar will need three round pieces of cake.
• To prepare the icing, beat together the cream cheese, vanilla extract, and butter until smooth and well combined. Add the powdered sugar and beat until smooth.
• Place one cake round in the bottom of each jar.
• Use a piping bag to pipe a layer of icing on top of the cake. Continue layering cake and icing until the jar is full. Repeat the process with the remaining jars.
• Top each jar with sprinkles, if desired.

PEEPS® RED VELVET LAYERED BROWNIES

Steps:

• Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• BROWNIE LAYER: Stir together brownie mix, 1/2-cup oil, 2 eggs and 1/4-cup water in large bowl until well blended, about 50 strokes. Spread into pan. Bake 15 minutes.
• RED VELVET LAYER: Stir together red velvet cake mix, 1/3-cup vegetable oil, 1/4-cup water and 1 egg in another large bowl until well blended. Drop red velvet batter evenly over brownie and gently spread into an even layer.
• Bake 20 to 25 minutes, until toothpick inserted 1-inch from center of pan comes out clean and red velvet layer is set in the center. Cool completely on wire rack.
• Frost red velvet layered brownies with cream cheese frosting and decorate the top with PEEPS® Marshmallow Trees. Dust with confectioners' sugar. Cut PEEPS® red velvet layered brownies into squares and serve.

OUR 7 LAYER RED VELVET CAKE

Steps:

• PREHEAT OVEN TO 350 * Grease and flour 2(9- inch) cake pans.
• IN LARGE BOWL , sift together flour,sugar,cocoa, baking soda, and salt. BEAT in oil, buttermilk, and eggs at medium speed with electric mixer until smooth.
• STIR in food coloring, vanilla, and vinegar. Pour3/4 cup of cake batter into cake pan,turning to distribute batter evenly.
• BAKE 10 minutes.LET cool in pans for 5 minutes;remove from pans,and let cool completely on the wire wrack.
• WASH the pans and dry pans; REPEAT PROCEDURE with the remaining batter until all the layers are baked.
• SPREAD the cream cheese frosting evenly between layers and on top and sides.GARNISH the cake with chopped pecans,on the rim of the cake bottom and top.
• ENJOY IT and share a slice with someone and put a smile on someones face.YUMMY ?????

RED VELVET STRAWBERRY CAKE

Steps:

• Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray.
• Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool.
• Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined.
• Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk.
• Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds.
• Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack.
• Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers.
• For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes.
• Mix the cream cheese, confectioners' sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth.
• Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end.
• To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake.
• Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size).
• Spread the rest of the filling over the berries, making sure that it fills in the gaps between them.
• Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours.
• When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy!