Ok, I made my wedding cake tiers yesterday.. all went well, until this morning .. Two layers of the cake is red velvet.. it bled through the icing!! I started to add another layer of icing this morning and thought, if I do that, it may bleed again tonight and I'd have to do it again tomorrow before I deliver the cake... I thought I'd wait till in the morning and add another layer of icing and then smooth it again .. what do you guys think?? I've never done a red velvet wedding cake before .. only in a smaller version of birthday cakes .. the 14" tier and the 10" tier of this cake is red velvet .. the 12" and the 8" are yellow (bride's request)...
Any advice is greatly appreciated!!
P.S. I almost had a disaster w/the 14" tier... I forgot to put the cream cheese filling between the layers .. had to slide a cookie sheet between the layers and lift w/a spatula to get it off .. then I filled and replaced... thank God it didn't crack...
I have never had my icing bleed before. Did you crumb coat and then ice? Did your icing color that frosting? If not maybe you could just add another layer of icing over the dexisting icing.
ooops, not the icing.
I have never had the cake show through the icing, sorry for the misprint.
OH NO!! it will be ok... has the icing crusted already? what if you put it in the fridge for a bit to harden??
Im sure that will be ok if you put anohter coat... is it a big area in which it bled?
I know about putting the top on before filling! hahaha. I did that to my sisters cake,, and it frosted and all.. then had to take the darn thing off cause i fogot to put the filling in!!!
Let us know what happens!!
OK this is getting me worried.I have never done a wedding cake in Red Velvet either.The BIG one I am doing is Los Angeles in July is Red Velvet. I am covering it in RBC after a coat of reg bc or other icing.It is going to have cream cheese filling. Does anyone have any experience with this kind of set up? I am now wondering if I am going to have color bleeding thru the rbc! HELP!
Don't worry. I don't think that it will bleed through. I think that you just need another coat of icing. That should help, and then put on your RBC. Try it and make sure. Can you post the picture? So that we can see exactly the problem?
Yes, I crumb coated first, then did another coat over it .. it's bleeding through right at the top edge of the cake .. the red from it is showing .. I used RBC icing ... it has crust already .. I think the only solution is to add another coat of icing a bit thicker ... I was going to wait until in the morning before I deliver the cake .. what do you all think?? think that would be ok to do?
If it's only the top edge that is showing through, there may not be enough frosting there. Add a little more to the edge. I think that it will be okay.