Red Velveteen Cake
1/2 cup Salted Butter
2 whole Apkallu Eggs
2 tbsp (heaping) Kukuru Powder
2 1/4 cup Sunset What Flour
1 1/2 cup Maple Sugar
1/2 tsp Table Salt
1 TBSP Cider Vinegar
2 ounces All-purpose Red Dye
1 cup Buffalo Milk
1 tsp minced Vanilla Beans
1 tsp Natron

Cream the butter and sugar, then add the Apkallu Eggs. Make a paste of the Red Dye and Kukuru Powder, and add it to the mixture. Mix salt into the Sunset Wheat Flour, and add the flour and Buffalo Milk in thirds, alternating. The next part's tricky - Add the natron to the vinegar and HOLD IT OVER THE BOWL, it'll foam up! Then, dump it in.

Bake in two 8-inch round pans at 350° for 20-25 minutes (or 6-8 Standard Synths, your choice)

While the cakes bake, whip together 16 oz. of Cream Cheese, a cup of Maple Sugar, and a teaspoon of minced vanilla bean.

Allow the cakes to cool, then frost! Serve at special occasions!