Bloody Brain Cake

Directions

1. Spray an 8-inch stainless steel bowl with nonstick cooking spray. Cut six strips of parchment paper and line the bowl with them. Pour the prepared red velvet cake batter into the bowl. Set the bowl on a baking sheet and bake at 350°F for about one hour, or until a wooden skewer inserted comes out clean.
2. In a mixing bowl, beat room-temperature salted butter and cream cheese until light and fluffy. Gradually add confectioners' sugar and vanilla extract. Start mixing on low speed, then increase speed once the sugar is incorporated, and beat for an additional minute.
3. After the cake has cooled completely, remove it from the bowl and peel away the parchment. Trim a small amount from both the right and left sides, then cut a line down the center. Continue trimming as necessary to achieve a brain-like shape.
4. Apply a thin layer of frosting over the entire cake to create a crumb coat. Place the cake in the refrigerator for 30 minutes to set.
5. Spread a second layer of frosting over the cake, being careful to maintain a clear line down the center. Return the cake to the refrigerator.
6. While the cake chills, add one drop of red food coloring to two pounds of vanilla fondant. Knead the fondant until the color is evenly distributed.
7. Roll the colored fondant into logs and arrange them on the cake in squiggly lines, keeping the two brain halves distinct. Brush the surface with seedless raspberry jam. Chill the cake until serving time. Enjoy!