I cant seem to get the thigh highs to go orange sadly.Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for Red Velvet Cake ~IngredientsFor the Red Velvet Cake:2 1/2 cups all-purpose flour (recommended: White Lily)1 teaspoon baking soda1 teaspoon cocoa1 1/2 cups granulated sugar2 eggs1 1/2 cups canola oil1 teaspoon vinegar1 (1-ounce) bottle red food coloring1 teaspoon vanilla1 cup buttermilkFor the cream cheese frosting:1/2 cup margarine1 (8-ounce) package cream cheese1 box confectioners' sugar, sifted1/2 teaspoon vanilla1 cup chopped lightly toasted pecansInstructionsPreheat 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.

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