• Sautee the onions on the side burner on MEDIUM-LOW for 20 minutes, no rush, until they soft but not sweet texture and taste. Remove and let stand. Mix in 2 tablespoons of Voluptuous Red Velvet Volcano Glaze.
• Mix all of the burger ingredients including the sauced onions in the biggest restaurant mixing bowl you own.
• Line 3 different sizes of cake pan with parchment on the sides and bottom. This needs to be repeated once for a total of 6 layers. Sizes are 6-inch, 8-inch, 10-inch.
• Fill each cake pan halfway and compress the beef mixture as much as possible.
• Preheat your Broil King pellet grill to 177°C (350°F) by pressing the Roast button.
• Bake the cakes to an internal temperature of 63°C (145°F) and remove and let cool completely.
• Once cooled remove from the pans.
• Boil the potatoes until soft, drain and mash with mashed potato ingredients, mash until silky smooth.
• Start assembling the cake by placing one meat layer onto a tray and top it with a thin layer of mashed potatoes, place the second layer on top.
• Next move to the middle size and repeat.
• Then move to the smallest and repeat again.
• Fill in the gaps with mashed potatoes or meatloaf offcuts as applicable.
• Return to the smoker then bake until 72°C (160°F) internal temperature.
• While the 3 tier cake bakes mix the sauce ingredients together in a pot and simmer until desired consistency.
• Remove the cake and let stand before saucing.
• Sauce the living daylights out of it, a steady drizzle just looks awesome.
• Set the cake back on the grill to set the sauce.
• Remove the cake and begin piping the flowers onto it with the mashed potatoes.
• Start at the bottom when piping.
• Garnish with a plastic motorcycle jumping over a tombstone because I would do anything for love!

Enjoy my cake, I definitely enjoyed making it.

Clint – @cookinwithclint