Step 1

Using a stand mixer (or hand mixer + large bowl), add in cream cheese, butter, and vanilla extract. Beat on medium-high until smooth and fluffy, about 2-5 minutes.

Step 2

Drop speed to medium and slowly add in powdered sugar, about a 1/2 cup at a time, until thoroughly mixed. If desired, add a small amount of food coloring to frosting so that it's pale pink in color.

Step 3

If you'd like the brains to appear "bloody" as pictured, set up a pastry bag with your chosen piping tip, then use a paintbrush or a butter knife to draw streaks of red down the sides of the bag, going from tip to end.

Step 4

Fill a piping bag with prepared cream cheese frosting, then place icing bag in the refrigerator for 30 minutes so the icing can firm up (this will help the frosting keep its shape better). If you refrigerate icing for longer than 30 minutes, you may need to let icing soften at room temperature for 30 minutes before using.

Step 5

Food Safety Step: Preheat oven to 350 degrees F. Spread red velvet cake mix out on a baking sheet and bake for 5 minutes. Allow cake mix to cool completely before using.

Step 6

While the icing chills, prepare the cake batter dip. Using a stand mixer (or a hand mixer + medium bowl), add in cream cheese and butter then beat on medium-high until smooth and fluffy, about 2-5 minutes.

Step 7

Drop speed to medium and slowly add in the dry red velvet cake mix, powdered sugar, and brown sugar until thoroughly mixed. If you'd like the dip to be a deeper red, you can try adding a few drops of red food coloring (can use up to 1 tablespoon of red food coloring.)

Step 8

Place red velvet cake batter dip in your chosen serving bowl and smooth the top into a dome shape.

Step 9

Pipe icing on top of red velvet cake batter dip in the design of a brain. Easiest way to create this design: always piping from the front of the dip to the back, draw a line straight down the middle, then add squiggly lines along the sides.

Step 10

Serve immediately with ladyfingers cookies for dipping.