I used "Joy of Baking" red velvet cake recipe found on their huge website called "Joy of Baking". You will need 2 batches of red velvet cake. One batch should fit in a 9" by 13" rectangular cake pan. Cool the cake for 3 hours in room temperature, wrap it plastic wrap and freeze for 24 hours. The next day trim the dome off each layer and stack the cakes on top of each other. The bottom cake layer should be right side up and the top cake layer should be upside down. At this point we are just carving the cake so to keep it less messy fill the layers with icing after the cake is carved. Then apply a thin coat of buttercream and chill for 1 hour. Take it out of the fridge and then covered with skin coloured fondant. Made a giant bandaid and place on cake.