Whenever & Whatever I like

Procedures:

Cheesecake:

1. Preheat the oven to 325F.

2. Bring a bowl of water boil. Then, grease a 9-inch springform pan, lay a few peices of parchments paper inside the pan. Finally, cover two layer of aluminum foil on the outside.

3. In a large bowl, blend the cream cheese until it is smooth and creamy. Mix in sugar and salt and mix well.

4. Add in sour cream, heavy cream, and vanilla, and then mix until incorporated.

5. Transfer the batter into the pan. Tap a few tap to release the air bubbles that trap inside the batter. 

6. Bake it for 45-50 minutes using water bath method. (bake on a pan of hot water underneath)

7. Freeze the cake overnight.

Red Velvet Cake:

1. Preheat the oven to 350 F.

2. Grease and flour two 9-inch round metal pan.

3. In a large bowl, mix together all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt).

4. Then, add in all the wet ingredients (eggs, oil, butter milk, food coloring, vanilla, and vinegar) Mix thoroughly by beating at high speed for 2 minutes.

5. Transfer the batter evenly into two metal pan.

6. Bake for 30-35 minutes. (until toothpick inserted and comes out clean)

7. Set aside and let it cool completely before assemble the cake. 

Cream Cheese Frosting:​

1. Sift the icing sugar into a mixing bowl.

2. Add in cream cheese and butter, beat until fluffy and smooth.

3. Add in vanilla, mix until incorporated.

Assemble the cake:

1. Take out the cheese cake from the freezer.

2. Sandwich the cheese cake between the red velvet cakes.

3. Trim off the uneven sides, edges, top, and bottom.

4. Apply a thin layer of frosting to cover all the cake. (This is to avoid the red crumbs go outside the thicker frosting.

5. Place into the refrigerator for 30 minutes for setting the frosting.

6. Then, apply a thicker frosting and cover the whole cake.

7. Also, you may save some of the frosting to decorate the cake. (eg. putting into a piping bag and make decorations).

8. Keep this cake refrigerated.