Red Velvet Cake Okay With Bc Icing?
Decorating By sweet1122 Updated 4 Jun 2009 , 2:00am by sugarcheryl
Nope, you can put whaaaaatever you want. Before I knew about the oh so amazing SMBC, I had someone who wanted red velvet, but didn't like how sweet regular cream cheese frosting was. Duh. Didn't know I could do cream cheese SMBC then. I'm sure she'd have loved it, cause she loved the plain SMBC. But yeah, regular BC is ok....just kind of not the same red velvet experience in my book.
My first question to stuff like this is "why WOULDN'T it?"
My 2nd question is "who makes the Food Rules anyway and why are THEY the only ones that get a say in what is "suppose" to be done?"
I do most of my red velvets in cream cheese filling with BC icing. Brides want the cream cheese flavor but they want the entire cake iced in BC. It's worked for years.
So if there is a Food Rule Police running around Indy, someone give me a heads up, ok? 
My first question to stuff like this is "why WOULDN'T it?"
My 2nd question is "who makes the Food Rules anyway and why are THEY the only ones that get a say in what is "suppose" to be done?"
I do most of my red velvets in cream cheese filling with BC icing. Brides want the cream cheese flavor but they want the entire cake iced in BC. It's worked for years.
So if there is a Food Rule Police running around Indy, someone give me a heads up, ok?
Ditto
I did a red velvet cake with Indideby BC and I add coconut extract and flakes and every body looooooove it, it is depend what the client wants, the client is who make the rules 
question: what is red velvet cake? what does it taste like? i have heard lots of people talking about how great it is....
Taken right off of Wikipedia: Red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder, and often either beets, or red food coloring. It is most popular in the Southern United States, though known in other regions. The most typical frosting for a red velvet cake is a butter roux icing also known as a cooked flour frosting. Cream cheese buttercream frostings are also popular.
Traditionalists believe that red velvet cakes must contain cocoa, although recipes are available that do not contain any chocolate flavoring
Many people in the Southern United States refer to red velvet cake as "The Chocolate Cake of the South."
Very delish, moist cake. I made one from recipe here on CC and it was huge hit with Senior Adults from the Deep, Deep south. Made wtih BC icing as too many allergies with creamcheese icing. not one little bite was left over.
I did a wedding cake that was red velvet cake and I used the Whipped Cream Buttercream icing (recipe I posted here on CC) It is in my pics. (dark red cascading roses). It was absoltuely delicious.
Since on the topic of red velvet and cream cheese filling... maybe someone can help because I really dont' know where to ask the question (newbie so excuse me)
I make 2 red velvet cakes in the past week, first one went well but second one I'm not sure if I filled it way too much because after hours of completion i could see the cc filing seeping out no thru the fondant but bludging so my cake wasn't smooth.
My question: how long can I have a red velvet cake filled with CC out before it's cut and eaten? 5-6 hours or longer? My issue is time... I have a red velvet with CC due for Saturday.. but I want to be done by Friday... what do i do... I know I can't refrigerate it... will it be ok? CC won't spoil?
Yeah, I think that's too long for cream cheese icing... It'll spoil as far as I'm aware. You might get some better responses if you open up a new topic though. It's a tough one. I hate the perishable fillings because I too like to be done the night before. Good luck!
Well I have a wedding cake to do in 2 weeks and they are getting a red velvet cake and good old buttercream. It's what the client likes.
Quote by @%username% on %date%
%body%