I'm making my first "decorated" red velvet cake tomorrow for my hubby. I have several questions.

1. Do you use a mix or make from scratch. If scratch, recipes PLEASE.

2. I need an icing recipe (cream cheese?) that will smooth well so that I can use an edible image.

3. This is my first edible image. Any hints? Tips? Tricks?

Thank you all in advance!!

The last time I made a red velvet cake, I used the duncan hines mix and was much less work than making it from scratch. I thought it tasted about the same as a scratch cake that I'd made before too.

Thank you!

Anyone else???

Bumpity Bump....