This LoRA weaves images in the delicate, dreamlike essence of the artist’s soul. Each stroke is kissed by stardust, echoing the quiet magic of forgotten forests and twilight skies. It doesn't simply mimic a style—it channels a whisper from another world, where colors bloom like moonlit flowers and forms drift in a haze of wonder. Let it guide your vision, as though painting with the artist's own enchanted breath.

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Red Velvet Cake ~

Ingredients

For the Red Velvet Cake:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cocoa

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups canola oil

1 teaspoon vinegar

1 (1-ounce) bottle red food coloring

1 teaspoon vanilla

1 cup buttermilk

For the cream cheese frosting:

1/2 cup margarine

1 (8-ounce) package cream cheese

1 box confectioners' sugar, sifted

1/2 teaspoon vanilla

1 cup chopped lightly toasted pecans

Instructions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Start with flour and end with flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting - cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes loose. Add vanilla and nuts. Spread between layers and on top and sides of cake.

.

.

.

.

.

.

.

.

.

.

DO NOT REUPLOAD