red velvet cheesecake cake

Saucy had a thought recently to make a red velvet cheesecake cake... just like the ones at The Cheesecake Factory. Could it be that hard?

She Googled around and found a tutorial over at The Recipe Girl. It's pretty thorough so check it out it it's something you plan to try for yourself.

To summarize, the layers of cake get baked in springform pans.

So does the middle layer of cheesecake. It's baked without a crust and frozen for easier handling. Saucy lined all of her 10" springform pans with parchment paper. Each layer was easily removed, chilled and stacked.

You just have to think your steps through and be prepared to invert your entire structure a few times. Stack, invert, chill, repeat. You have to hold your breath when you're flipping a cake, but it's worth it.

You don't need to put frosting between the layers but Saucy did anyways. It may have made the structure a little more stable, but it was chilled, so who knows?

More frosting is MOAR FROSTING. (LOL Internet meme...)

Once it is layered the right way in one of the springform pans, let the entire thing get super cold in the fridge and then apply a scratch coat of frosting before finishing it. 

After the finish coat of buttercream is applied, generously deposit sprinkles around the perimeter of the cake and then finish off with giant, cupcake-sized dollops of buttercream.

Giant cheesecakes needn't be decorated perfectly. Nobody cares. It's cheesecake.

And just looking at the photos of this miraculous creation and remembering how delicious it was, Saucy wishes she had just one slice of it right now to keep her company. She has a few worries laying on her mind right now and although she's not one to ease her troubles with food, today she says:

Bring it the Hell on.