An Easter Basket made from Red Velvet Cake with Buttercream Basket Weave and Roses is a decidedly Southern treat. According to The New York Times it originated in Texas in the 1940s, but red velvet cake spread to the rest of the south and then found its way north. I first heard about it from my stepmother, who is from Alabama. Her mom made it for her when she was young and now I make red velvet cake for her at her birthday. I always pair red velvet with cream cheese icing (which is one of the classics), and used it to fill the layers and do a crumb coat on the cake (way more about that in the book), but if you are going to attempt this basket weave finish (see my reel on instagram to watch how I did it) I would suggest going with a buttercream icing, which is much easier to pipe and less temperamental than cream cheese icing in a warm kitchen. You can use any of the buttercreams (there are many) from Zoë Bakes Cakes, but for this cake, I went with the simple American Buttercream.
