I can't really hope to re-create this in a vegan form. Four layers?! I'm just not that gifted. I will, however, attempt a bastardized, two-layer version of it. It's going to be so decadent I'll want to die. Or eat the entire thing. I really think this is the dessert to end all desserts. I can't think of a better combination of things I love more. I've made the red velvet cake. It's chilling in the fridge along with the cream cheese frosting. The cheesecake is baking slowly at 225 degrees. I can't wait to get home from work tomorrow to assemble. It's going to be outrageous. Even if it doesn't look quite as pretty as this one, it is still going to taste delicious...
Thursday, August 20, 2009
Graduate level baking
I can't really hope to re-create this in a vegan form. Four layers?! I'm just not that gifted. I will, however, attempt a bastardized, two-layer version of it. It's going to be so decadent I'll want to die. Or eat the entire thing. I really think this is the dessert to end all desserts. I can't think of a better combination of things I love more. I've made the red velvet cake. It's chilling in the fridge along with the cream cheese frosting. The cheesecake is baking slowly at 225 degrees. I can't wait to get home from work tomorrow to assemble. It's going to be outrageous. Even if it doesn't look quite as pretty as this one, it is still going to taste delicious...
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HOLY MOLY the Cheesecake Factory strikes again. I can't wait to sample this tonight. I gotta make sure it's not poisonous, you know?
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