Monday, February 22, 2010

Red Velvet Cake

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After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.

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And delicious. And moist. And one of my favorites.

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It’s covered in cream cheese frosting that’s to die for. Help me.

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There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.

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Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.

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Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

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Please enjoy your heart out.

301
Pedro said...

Hi there! Just wanted to say that I used your “Red Velvet” cake recipe this past weekend and got RAAAAAVE reviews at my church. It’s a winner!!!!! Thanx sooooo much. You are awesome =)

April 5, 2010 11:53 AM
302
supermunchee said...

This one looks really yummy! :)

April 5, 2010 10:52 PM
303
Mrs. Kolca said...

Hi there! I finally tried your recipe, but I made it with a tiny twist.

Click HERE and be my judge :D

April 6, 2010 10:02 AM
304
Ola said...

I’ve made it! It’s gorgeous! Delicious! And beautiful :-) Thanks for the recipe!

April 6, 2010 01:50 PM
305
Julie said...

I wanted to pass on a compliment to you :) I made this cake for my family’s Easter dinner. Being that there were only 4 of us, I had lots left over, so I took it to work. One of the doctors had a piece and this morning he told me that is was “excellent”, that a lot of local restaurants claim to make Red Velvet cake, but they don’t, that what I made is RED. VELVET. CAKE. As if that isn’t a good enough compliment, it comes from someone who has an extensive family line of bakers. Like professional, know the real stuff when they taste it bakers. So that is high praise indeed (at least, I think so). So I pass that on to you, that your recipe is held in high regard. :)

April 6, 2010 10:07 PM
306
Amy Henderson said...

Oh wow its beautiful!

April 12, 2010 09:05 PM
307
Elena Brefo said...

Hardly any of us Brits have heard of Red Velvet cake but since visiting Los Angeles earlier this year I was able to taste it. I must say Bakerella’s recipe produced a nicer cake then the one that was bought in the store over there. The only problem was that I found that one sandwich half of the cake dropped quite a bit. The reason maybe because we don’t have baking soda, so I used baking powder and bircarbonate of soda…

I think I’ve persuaded a few Brits to try out this cake as it was a favourite when I made it for a party. Check out the pics to see how it came out…

http://thebrefos.wordpress.com/2010/04/12/red-velvet-cake/

Elena Brefo

April 14, 2010 05:46 AM
308
Erin said...

I was looking so forward to making these. Sadly, I found that the cake tasted extremely too oily for me and I tried the ‘cooked icing’ and was very dissapointed, it tasted like cookie/cake batter,ick.
I think that I will try some cake pops next, they seem foolproof.

April 16, 2010 11:18 PM
309
Deniseeyy said...

is this the same cream cheese frosting that you use for the cake balls? if not, what recipe do u use?

April 21, 2010 11:52 PM
310
Sameha said...

Dear,
Want to try the red velvet cake but can u advise wht is butter milk can I substitute it wiz milk or condensed milk ?

April 22, 2010 01:13 PM
311
Fern said...

I must say I couldnt resist trying this cake…It was absolutely delicious and the cream cheese frosting complimented it to perfection

April 23, 2010 04:12 PM
312
Wife'sCeliac said...

So my wife can’t eat anything with gluten in it, and so I come on here from time to time to drool over all that I’m missing out on. It’s not like I’m cheating on my wife or anything, but just checking out what I miss the most. See here’s my dilemma- if I make your recipes (which I’m perfectly capable of doing myself) then my wife and daughter can’t eat them and I have to eat the whole thing myself. Kind of lonely. and cruel to my family. So for now, beautiful pictures of what I can’t have will have to do. Maybe some weekend I can send my wife on a retreat somewhere and make this cake recipe. and eat the whole thing. mmmmm.

April 30, 2010 11:14 AM
313
Andie said...

I just made this for my co-workers and they LOVED it.
This is everyones new fave version!

May 6, 2010 11:49 AM
314
Judy said...

I’m looking forward to trying this out tonight! Would this recipe work for cupcakes too?

May 6, 2010 05:33 PM
315
mcbaker said...

can you make this recipe with any food colouring, like for example a blue velvet cake??

May 7, 2010 11:19 PM
316
Amy said...

Delicious!!!!! I made mini cupcakes and got over 50 out of the cake mix and they are fantastic. I cooked them for 10 mins and they were perfectly moist. Thanks for a fabulous recipe!

May 9, 2010 11:59 PM
317
miranda said...

i must say.. after seeing pics of this cake and drooling all over my laptop i had to make it, and it’s cooling as i type :) can’t wait to taste it!!! love your website btw, everything looks delicious!

May 10, 2010 01:59 PM
318
Tiffa said...

Hi bakerella….

what a nice photo of red velvet cake and i cant stop starring at it…hahaha….im a beginner here and i cant stand to make one of it….Just wondering,if i want to make the red velvet cake pops with cream cheese frosting,should i follow the recipe above?or is there something that i should change??
Thanks for ur help…

May 13, 2010 03:39 AM
319
Amy said...

How do you get your cream cheese frosting so white? I did it exactly the way you said and my turned out yellowish??

May 16, 2010 05:30 PM
320
Amy said...

Just tasted the red velvet cake I made tonight from your recipe. Hmmmm not sure if I like the taste… Maybe I did something wrong?? Kind of tastes like flour to me?? Anyone else??

May 16, 2010 09:15 PM
321
gery said...

I’ve been having problems with the frosting as in, i can’t put the icing on properly without getting a lot of crumbs in it and thus i can’t get it properly and nicely done. =( what should i do?

May 24, 2010 03:11 PM
322
Abby said...

I finally made this cake the other day for my brother and sister- in-laws anniversary. Whenever we buy a cake, not many people eat it so i made a 2 layer 6 inch cake, iced with cream cheese frosting. Let me tell you, i didn’t even get to enjoy a piece, my brother-in-law who absolutely doesn’t do cake did cake this time! Thanks for the great recipe. I’ve tried others, but this beats them all!

May 25, 2010 10:34 AM
323
sasa said...

Wow, looking at the pictures,i want to eat it very much.Dessert is my favorite,especially cake.

May 26, 2010 05:00 AM
324
anna said...

OMG I finally tried baking this cake last weekend for a graduation party….it was good but the icing was sort of sweet…i guess next time would lessen the confectioner sugar…but it so moist!!! thanks

May 28, 2010 05:28 PM
325
Sara M said...

I made this cake this evening for my daughters birthday and it’s not looking as red as I expected from the pics!

I used 2 fluid oz of red colouring (liquid not paste), should it be oz in weight? I always asume liquids are measured in fluid ounces…

I’m sure it will taste as good :)

Sara

June 11, 2010 06:23 PM
326
Chloe said...

Does anyone have any tips for the icing? I made mine according to the recipe but it was too runny and made the cake look bad. I think it needs to be lighter or somehow cool more solidly. The cake tastes GREAT, but it would be better if I could make it look nice too :)
Thanks,
Chloe

June 17, 2010 09:46 AM
327
Slinki said...

Bakerella, I finally tried this recipe – although I adapted it a teeny bit. I halved the quantity and made it into cupcakes instead – but it is just beautiful. Easy and yummy, and hubby loved it! This one is a keeper in my house now. I also blogged about it, and you can find the post at:
http://10here10there.blogspot.com/2010/06/red-velvet.html.
Thank you for introducing me to Red Velvet! Cheers, Slinki xx :)

June 22, 2010 12:49 AM
328
Karina said...

This looks so good! Can i use this recipe with 13X9 pan?

June 30, 2010 02:06 PM
329
Calli Makes Do said...

I made your Red Velvet cake yesterday for the 4th of July. I had wonderful red and blue stars and flags to decorate the cake with… and it was very festive. The cake had a wonderful flavor. It did fall slightly in the center, making it a little dense. I wondered if my altitude (about 5000 feet) played a role. Do you have any ideas on dealing with altitude… increasing the soda or reducing the flour? I’d love to get it right the next time I make it.

July 4, 2010 11:52 AM
330
ally said...

Hey Ladies,

Don’t know where i went wrong, but used this recipe in one of the Giant Cupcake silicon sets and have had it in the hour for over an hour and a half and it’s still not done!

Any tips for next time would be fab (I think this one might have to go in the bin :( very upseting)

July 8, 2010 08:08 AM
331
Jocelyn said...

I tried this recipe for July 4 and it was a hit! Thank you so much! The cake was perfectly moist, and the frosting was excellent – not too sweet, not too cream-cheesy. I will have to make more of this very soon!

July 9, 2010 09:19 PM
332
Jocelyn said...

However, I had to bake the cake for an hour instead of 30 minutes. Also I found that when the leftover cake was fridgerated, it tasted a lot better. Especially the frosting.

July 9, 2010 09:23 PM
333
Vivienne said...

I just made this cake, followed your exact recipe to the last detail and it failed? Maybe this says more about my baking than your recipe, since it’s my first time, but the excessive oil just made mine completely fell apart and I had to glue it together with the icing. Still tasted AMAZING, but how on earth do you make yours look so perfect?

July 24, 2010 09:15 AM
334
Noora said...

hiii i love the red velvet cake and i want to make it but in Gulf we dont have a buttermilk or maybe we have it but i dont know what it called
can i know what can i change it with something else like Yogurt??

August 5, 2010 06:07 PM
335
sara said...

hi bakerella. thanks for the recipe. i find it a bit too sweet and i also reduced the oil to suit my taste. but i had a problem with the frosting. it seemed to separate – the butter nd the cream cheese. do you know how i can fix this? and my cake doesn’t seem as light and fluffy as yours too. seems more dense. is that from the lack of oil? hope you can help because i really want to try it again :)

August 7, 2010 02:40 PM
336
sara said...

oh, and i used sunflower oil! is that also the reason?

August 7, 2010 02:41 PM
337
rayana said...

i tried this recipe, but it has to much oil and to sweet,
If I want to make the amount of the oil and sugar less do I have to make other ingredients less also ?
if yes please give me how much should i make the amount

August 11, 2010 02:24 AM
338
Kelsey said...

Your red velvet cake is amazing =D and i love ur site thanks alot =D

August 14, 2010 04:39 PM
339
Judy said...

you are amazing ! i love all ur delicious creations ! keep up the FABULOUS work :)

August 14, 2010 10:18 PM
340
Andrea R. said...

I just made this in cupcake form. So good! I’ve never had red velvet cake before, so now I’m happy I tried it!

August 20, 2010 06:33 PM
341
Marieke said...

I never had red velvet cake before (I’m from holland, end we don’t know it here) but it looks so delicious, it looks like a must-make-cake to me… it’s in the oven now :)

August 21, 2010 09:39 AM
342
Stacy said...

Have you tried using yogart instead of oil in any of your recipes?

August 23, 2010 06:09 AM
343
Melanie Miguel said...

I would just like to confirm that this recipe is absolutely flawless. Power to you, Bakerella; this is bar none, thee best Red Velvet I have ever had.

September 2, 2010 01:51 AM
344
Becky said...

I’ve never done a cake from scratch so i decided to use this recipe for my first try and it was delicious. It was a little oily but sooooo good. Thanks for the recipe. Everyone loved it!

September 8, 2010 04:09 PM
345
Sol Plante from Cake it easy said...

OMG! I love white cakes with Dulce de Leche fillings….but this one is my favorite here in america!
I will try this recipe for sure…… But I am still thinking about that blue glass cake plate that I lost :-(

September 11, 2010 01:06 AM
346
Karen said...

Your cake looks SO beautiful & delicious. I love your photos; they are gorgeous! Next time you make this recipe, try adding a tablespoon of white vinegar into the liquid ingredients. It reacts with the buttermilk & baking soda to create a fine, tender crumb to the cake. (a old trick from grandma.) I also use 1-1/2 cups of sugar instead of 2, and 1-1/2 sticks of softened butter creamed with the sugar (instead of oil) to give the cake a buttery flavor. I even sub melted butter for the oil when making box cake mixes; makes ‘em taste more like homemade IMO.

September 14, 2010 11:29 PM
347
Katrina M said...

Im making this for my moms birthday today. Im hoping it will turn out ok! shes upset with me and she LOVES red velvet, so hopefully she’ll love this and be happy again

September 18, 2010 11:58 AM
348
charins said...

hi bakerella, im actually making this cake right now. well my first cake fell. im wondering what i did wrong? any tips? :)
xx charins

September 18, 2010 07:29 PM
349
TheKidThatCooks said...

WOW! this cake looks amazing! I have got to make this for my sister’s birthday! she is just a toddler and she loves cake!!!!

September 20, 2010 08:04 PM
350
sara said...

Wow. I made this and it was delicious!!! It was really rich to me, and made me full enough that I wouldn’t even think about a second slice. So moist! Loved it!

September 21, 2010 11:57 PM
351
Jen said...

I usually use box mixes but wanted to do something on my own. Tried this recipe and it turned out great!!! Will definitely be my go-to red velvet recipe. I did use this for cupcakes rather than a cake. Thank you!!!!

September 26, 2010 11:14 AM
352
jthebaker said...

bakerella, please share tips on how do you cut the cake clean like that? its a perfection for foto blogging… many thanks…

September 27, 2010 04:33 PM
353
Nenita said...

What I can say, thank you, thank you, thank you.. for your fabulous red velvet cake. I can’t wait to try it. This is one of my favorite cake.

October 1, 2010 08:19 AM
354
Laura Milner said...

I was wondering if this recipe would work for cupcakes?

October 5, 2010 06:45 PM
355
Maegan said...

It is my dream to become a pastry chef and HELLO this is my new favorite site! You are awesome! Everything is so cute! If only I could be your apprentice!!!!

October 5, 2010 11:37 PM
356
Danielle Peterman said...

As an aussie I had never heard of or tasted a red velvet cake but it looked so good I had to try it. 1st time not too bad! I had a nice rounded top so I sliced that off and have enough cake and frosting left over to make red velvet cake balls. :)

October 7, 2010 05:41 AM
357
salma said...

hi! I tried this recipe with half quantity of each ingredient……….it wa just muuuuuuuuuaaaaaah. .(((superb)))

October 8, 2010 11:54 AM
358
Katy said...

So if you were to make cake balls out of this recipe, would you say 1 cup of oil would be about right?

October 14, 2010 08:18 PM
359
Samantha said...

I just made this recipe into 30 cupcakes that are just drop-dead gorgeous and so perfect!

I love this recipe and will be using it again and again!

October 27, 2010 10:26 AM
360
Mimi said...

I just made your Red Velvet cake!!! Two words..IN LOVE..The best red velvet I have ever head. And the cream cheese frosting is to die for. I did notice though that the frosting was way to creamy for properly frosting my first cake. By chance I didn’t get to frost the second one till this morning so the frosting was chilled in the fridge overnight..After mixing it again with the mixer it was a way better consistency then the night before..Any suggestions? Do you normally put in fridge first?

October 29, 2010 06:23 PM
361
Ashley said...

It looks like there is a tad bit of tunneling in your cake. Is there anyway to fix this for this recipe??

October 31, 2010 03:47 AM
362
Jasmin said...

hey there, i want to make a wedding cake with two tiers in the next few days, would you recomend this recipe a good one for such a project?

October 31, 2010 04:01 PM
363
Lisa said...

Hi,
can you replace soy milk for the buttermilk?

November 2, 2010 08:53 AM
364
Michelle Horton said...

This may be a dumb question but since we are using cream cheese does the cake need to be refrigerated after icing?

November 2, 2010 03:46 PM
365
Rebekah said...

freeze ur cakes b4 u frost to avoid crazy amounts of crumbs & to get it perfect u may need to ice 2x

November 8, 2010 12:10 PM
366
Helen said...

Should it be baking soda or baking powder? I don’t want to make a mistake!!

November 12, 2010 12:44 PM
367
Clem said...

Thank you for the recipe! I made it for my boyfriend’s birthday and he said it was better than the one his aunt makes

November 13, 2010 10:29 AM
368
Bonnie said...

I don’t know how old you are!.But there was a commercial for Dairy Queen with “Dennis the Menace”…..All i can say is “SCRUPDELISHIOUS”….

November 15, 2010 12:00 PM
369
Brandi said...

i just love all your creations. you are so talented. seeing all your pics makes me so happy. you are my inspiration! happy holidays and happy baking! can’t wait to try out the recipe.

p.s.
i’ve noticed some people substitute apple cider vinegar for regular vinegar. apparently it gives it a better flavor? worth trying i suppose!

:-D

November 16, 2010 08:20 AM
370
Nikki said...

Hi Bakerella! I’ve been using your red velvet cake recipe for months and it’s been a huuuuuge hit! Since I recently adopted a vegan lifestyle I adapted your recipe and just wanted to share:

http://thetolerantvegan.com/2010/11/red-velvet-cake/

November 16, 2010 06:41 PM
371
Rachel said...

i have 6″ round cake pans that i want to use for this cake.how should i adjust the bake time for a smaller pan??

November 17, 2010 02:14 PM
372
Lucie said...

I’ve tried this cake because it looks lovely but I am really disapointed… It is not moist but disgustingly oily and it has no taste just very sugary – especially frosting (even if I used only half amount of sugar). I have to throw it away because it tastes just like I am eating sugar and drinking oil together. What a pity because it looks so good just as yours.

November 18, 2010 04:40 AM
373
Hannah P said...

I made this for my roommates and a few of our friends and it was a hit! Thank you!!

November 22, 2010 11:34 PM
374
Katy said...

How much frosting does that recipe make ? Because I want to make your red velvet cake balls with this recipe for red velvet :)

November 30, 2010 09:57 PM
375
Krystal said...

Your website is amazing!! Just have a couple of questions about the velvet cake.. What type of sugar did you use? Where I’m from there is your normal white sugar or ‘caster’ sugar – really fine white sugar.. the finer sugar will fill up the 2 cups more than the normal white..

December 8, 2010 09:48 PM
376
Brynne Hopeau-Lampitoc said...

ge out of here! that cake is fobules i dare not 2 touch it cause you are falabes @ the hey@ the discoooooo, discooooooo,discooooooo,so thets da,ncea czuse i got the chizaysa so get that thang moven!!!!!!!!!!!!!!!!!!!!heyyyyyyy

December 9, 2010 02:40 AM
377
Lindsay said...

I made the red velvet cake for a work snack and everyone loved it! Thank you so much for the recipe!

I’d like to make it for Christmas. I used two bottles of Wilton red food colour to get the quantity that you required but I thought I could taste some of the colour. Do you think one bottle or half would be enough?

Thanks again!

December 11, 2010 04:12 PM
378
Mia said...

I just made your red velvet cake and it was devoured by my roommates.

I have always enjoyed your site and look forward to your book when I finally get it in the mail!

December 12, 2010 08:24 PM
379
Haleigh said...

For a christmas-y feel, you can add peppermint candy pieces into the icing. :)

December 14, 2010 05:47 PM
380
Jordana said...

I made it….it was AMAZING.
thank you!!:)

December 18, 2010 01:40 PM
381
monica said...

Hi Bakerella! I wanted to make these into cake balls and ship them to my boyfriend’s family. I’m concerned about the frosting spoiling though. Do you think it will be okay without refrigeration for a few days?

December 20, 2010 11:56 PM
382
Stephanie said...

I was going to try this for your lovely cake balls. How much less oil do you think I should use?

December 22, 2010 09:30 AM
383
barby said...

This cake is awesome. Verrry Moist. It was suppose to be for xmas. I could not wait. I enjoyed my sliver on xmas eve w/o any regrets.

December 24, 2010 09:26 PM
384
The Italian Dish said...

I’m making this cake this morning and wondering if 2 ounces of red food coloring is correct? Can that be? Am I reading it wrong? My bottle of food coloring is one ounce – can it be that you add two hole bottles?

December 27, 2010 09:59 AM
385
Amber LeBlanc said...

I just wanted to thank you for posting this ABSOLUTELY DELICIOUS recipe!! I made them for Christmas and they were gone before I could even get a whole one! I did get to share one with my mom though :) I also received your cake pops book for Christmas, and cannot wait to try some! Thank you for being such an inspiration and putting a smile on my face with all your creativity!!! Hope you and your family have a Happy New Year!!!

December 28, 2010 03:33 PM
386
helda said...

YUMMY :9

January 5, 2011 01:05 AM
387
Shirley said...

I made this last night and it was both delicious and beautiful. Thanks, Bakerella!

January 5, 2011 10:48 AM
388
Natalie said...

Hi Ladies,

This cake is DEVINE!!! I made it last week for a family lunch and every body said it was like heaven. It was moist, had heaps of flavour and the colour red was beautiful.

I am keeping this recipe for a very very long time.
I am going to be doing the Cake Pops next weekend but I am going to be adjusting the recipe abit cause it is way to moist to roll in balls.

If anyone has any suggestions please post a comment.

January 6, 2011 08:21 AM
389
Brittany said...

I have a simple problem with mine. I’ve made this twice, once as a cake and once as cupcakes. Both times I’ve had the same problem, they won’t kick. Is that typical? Is it not supposed to kick? Any help would be greatly appreciated. Thanks.

January 10, 2011 02:59 PM
390
Nani said...

Greetings from Singapore!
I love all your baking ideas although I have doubt to try all of them because my children are my critics. :\ But they love cookies and cakes as much as I do. :) Hope you don’t stop giving brilliant ideas and keep baking those minis!!

January 18, 2011 04:34 AM
391
Ayesha said...

Hey .. Is there any substitute for buttermilk .. It’s not easily available here. Thanks .

January 25, 2011 01:16 PM
392
Katie said...

I have very recently taken up baking and just love your website. Can someone tell me…If I use cream cheese frosting in my cake pops, do I need to keep them refrigerated?

January 26, 2011 12:42 AM
393
Aimee said...

This is totally not working for me :( It is in the oven right now and it’s taken way more than 30 minutes and is just not cooking through… it looks very very oily, and I only put in less than a cup when the recipe says a cup and a half!! :( HELP!

January 27, 2011 08:23 PM
394
Lisa R said...

I’m really looking forward to making this for Valentines Day. What kind of oil did you use? I want to make sure this cake comes out absolutely delish!

January 31, 2011 06:26 PM
395
Sarah said...

Awesome cake recipe… have you ever done cupcakes with thiis reciipe?

February 2, 2011 10:50 PM
396
a said...

is the cake moist or not???

February 5, 2011 04:25 AM
397
Tania said...

Your red velvet cake always look so amazing. It’s my Mum’s birthday 3 days after Valentines Day so I’m making this for her for something different. Can’t wait. :)

February 9, 2011 05:56 PM
398
jomamma said...

My Mom ALWAYS made a red velvet cake, but she’d make hers with a French Frosting.

February 9, 2011 06:26 PM
399
natasha said...

espero te guste te amoooooo

February 10, 2011 12:06 AM
400
Kathryn said...

Made this. Loved it. Lots of oil=a moist cake.

February 10, 2011 06:35 AM
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