my nephew is getting married on July 25th. i need a wonderful recipe for red velvet cake for 50 guests. i would like to cover the cake in rolled fondant, what kind of frosting should i use for this cake that won't spoil
if left out of fridge?

I use Wilton's recipe for Red Velvet. It's found on wilton.com. I also use the no-taste red gel color when I make it. I think it just makes enough for a 9x13 so you will have to use a couple batches of the recipe. I would suggest using a crusting BC recipe. Those usually hold up pretty well. I'm sure there are some on here in the recipe section.

I too am looking for a wonderful red velvet cake recipe....after searching the internet for a coupls days, reading up on the recipe, I think I'm going to go with this recipe
http://www.cakemanraven.com/recipe.htm
as the creator seems to have become quite famous for the recipe.....I might make a few tiny tweaks to it though

I tried the Sarah's Red Velvet cake here on CC and I loved it...But it seemed a bit dry. Then I tried the Cake Man Raven recipe. The main tweak I made was reduce a bit the oil and added more cocoa. Just my personal taste. And it was so delicious! GOOD LUCK!

thank you ladies for all your help, i'll let you know how it turns out.

This is the same receipe I received from my MIL a few years ago. Everytime I make it I get great ravs, people always comment on how moist it is. Good luck!!

I'VE BEEN PRACTICING AND CAME UP WITH THIS VERSION. I WAS VERY HAPPY WITH THIS RECIPE FOR
THE PERFECT DENSE RED VELVET CAKE MIX
1 BOX DH RED VELVET MIX
1 C A.P. FLOUR
3/4 C SUGAR
1 TSP BAKING POWDER
1 STICK UNSALTED MELTED BUTTER
2/3 C BUTTERMILK
1 TSP VINEGAR
3 LARGE EGGS
PREHEAT OVEN AT 350. WITH THE WHISK ATTACHMENT I MIXED ALL DRY INGREDIENTS.THEN ADDED ALL THE REST. SPRAYED AND LINED MY PAN WITH PARCHMENT PAPER. BAKE THE CAKE FOR 50 MINUTES. TURNED OUT GREAT. ** WHEN MAKING BIGGER CAKES BAKE AT 325.** USE ONE THE OVEN'S EXTRA RACKS TO COOL CAKES.