Red Velvet Cake Bleeding Through White Buttercream

Decorating By jennyshultz11 Updated 17 Aug 2014 , 11:38am by Apti

jennyshultz11 Posted 4 Jun 2009 , 8:10pm
post #1 of 8

I have to make a red velvet cake this weekend that will be iced in white buttercream. My mother did this for a cake she made last year and the red food coloring that red velvet cakes are saturated in, bled through her buttercream icing. Any suggestions for keeping this from happening. Customer wants buttercream instead of fondant or I would just try that. Thanks.

7 replies
__Jamie__ Posted 5 Jun 2009 , 11:42pm
post #2 of 8

That's just wrong....there is no way a properly baked and constructed cake should do that. So, assuming you have a decent recipe, and know how to construct a cake, you should be just fine!

I make red velvet all the time, with white icing, not always cream cheese, and I make sure to put it a little thicker so the dark color of the cake doesn't show thru. But this has nothing to do with cake oozing or seeping into the icing.

saberger Posted 5 Jun 2009 , 11:53pm
post #3 of 8

how can that possibly be?! I never heard of a cake bleeding. Filling, yes, but the cake? I agree that a thicker coating may be necessary, but that just doesn't make sense to me.

blondeez Posted 6 Jun 2009 , 12:03am
post #4 of 8

Sounds like the cake was not crumb coated first. I think if you do that and then ice you will do just fine.

indydebi Posted 6 Jun 2009 , 12:19am
post #5 of 8

Do you crumb coat and then let the crumb coat air dry (slightly crust)? If you do that, the crumb coat seals the cake, so the final coat of icing technically never touches the actual cake.

I agree with Jamie ..... it sounds to me like the icing is too thin. And that's happened to me .... in the days before I knew about crumb coating, the icing seemed to soak into the cake, ergo the icing "became thin" and you could see the cake thru the icing. It's not that the cake bled thru ... there wasn't enough icing to cover it.

sadsmile Posted 6 Jun 2009 , 12:53am
post #6 of 8

The 4th of July cake in my pics is a red velvet and no sign of it at all. that buttercream is snow white with the exceptions of the colored decorations. No bleeding there. And I don't crumb coat just one nice thick coat of icing.

sweetthang1 Posted 17 Aug 2014 , 8:27am
post #7 of 8

AYes that has happened to me too. My cake are put together quite well and my recipe gets rave reviews, but the red wants to bleed through buttercream.

Apti Posted 17 Aug 2014 , 11:38am
post #8 of 8

Quote:

Originally Posted by sweetthang1 

Yes that has happened to me too. My cake are put together quite well and my recipe gets rave reviews, but the red wants to bleed through buttercream.


Sweethang1~~Welcome to the forum.  You may have brought up this thread via a search (isn't cakecentral.com search a wonderful thing!), but the thread is from 2009.  Obviously, this problem has been around a while!   I'm surprised you are having a problem, since a search of your profile and pics of your cakes indicate a very accomplished cake artist.

 

I agree with Indydebi's answer above.  "it sounds to me like the icing is too thin. And that's happened to me .... in the days before I knew about crumb coating, the icing seemed to soak into the cake, ergo the icing "became thin" and you could see the cake thru the icing. It's not that the cake bled thru ... there wasn't enough icing to cover it."

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