Tuesday, February 19, 2013

Red velvet cheesecake

It finally dawned on me today that I haven't been sharing my gift of baking like I should on this blog. Two of my items are going to be featured in the Albuquerque The Magazine's Mother's Day guide and I figured this would be a great time to do so. I make a red velvet cheesecake and a cupcake bouquet. The cheesecake is a layer of wonderful rich cheesecake sandwiched between two layers of red velvet cake. I take it another step and cover the entire thing in cream cheese frosting roses. I took pics of the process step by step and even weighed the cake. It weighs 6 pounds. Here are the pics. Enjoy. Q Here are all layers. The first layer with some cream cheese frosting on top. After putting the cheesecake on top. More frosting. All 3 layers together. After getting a crumb coat. All finished! A view of the inside. You can order via or contact me at Thanks for looking. Q


Monica Mingo said...


Queeny20 said...

Don't be like that Monnie! I will come up with a smaller, gluten free version for you! Q

Kristin said...

Gorgeous cake, Queeny. I bet it tastes even better than it looks.

SimplyB said...

Whew that is a good looking cake!!

Definitely continue to share your gift.

Queeny20 said...

Thanks y'all. Kristin, it is pure deliciousness! Q

shai said...

Can leftover cake be frozen and still be good? If so how long can you freeze it?

I am thinking of having the cake for my birthday in July.