Ktron3030: So not only does this thing exist, but now you have deprived everyone of cake.
talidrow: This looks like something from one of my grandmother’s terrifying 1960’s cookbooks.
WhyYouLikeCats: This must be a joke.
Synth-Pro: This looks like the worst birthday party I’ve ever been invited to…
Sun_Beams: Member’ when GifRecipes had recipes in the gif?
cinnaprism: Just…. eww
macsyme: I threw up in my mouth watching this. That is absolutely disgusting.
samuelalake: Found this vegan recipe with cucumbers on tastemade’s instagram
Veggie Layer “Cake”
By @tastemade
Ingredients:
– 4 cups cream cheese, softened and whipped until smooth
– ½ cup beet juice
– 12 thin slices pumpernickel bread
– 2 cups hummus
– 12 cucumber rounds, thinly sliced
– 2 cups guacamole
– 3 cups shredded carrots, divided
– 2 golden beets, thinly sliced (approximately 10 slices)
– 2 watermelon radishes, thinly sliced (approximately 12 slices)
– 1 cup English peas
STEPS:
In a large bowl, combine cream cheese and beet juice. Mix until desired pink is reached. Set aside at room temperature.
Place a cake round on a sheet tray or large plate. Press 4 pieces of pumpernickel bread to fill the circle of the cake. Spread hummus over the bread, and then evenly spread the sliced cucumbers over the hummus. Place another layer of pumpernickel over the cucumbers, completely covering them and fitting the circle perfectly. Layer the guacamole over the bread, and top with two cups of carrots. Top with a final bread layer, and cover with cream cheese to create an even top cake layer.
Place cake in fridge for up to 3 hours to set. Once set, remove the cake form, and cover the cake completely with the remaining cream cheese. Decorate with beets, watermelon radish slices, remaining carrots and peas.
Cake will keep up to 4 days refrigerated.
Posted on [justanotherrecipeblog](https://justanotherrecipeblog.tumblr.com/post/171812011728/veggie-layer-cake-by-tastemade)
