Practicing for my sister's wedding cake this fall and she wants one tier red velvet (thinking of trying the one in the WASC thread, never tried any of the ones in that thread!). She is wanting it covered in fondant (marshmallow I suppose I will use - never tried anything else!!). What frosting do I use with it? Just plain buttercream? To me red velvet does not seem right without cream cheese frosting..but it is going to be an outside wedding.......any suggestions???Thanks!!

Cream Cheese! Its a fall wedding so it should be ok outside dont you think?

I'm with you--red velvet just doesn't seem the same without a cream cheese icing. I had an issue like this. I made a wedding cake and they wanted red velvet for two of the cakes. I needed the outside of all the cakes to look the same (basket weave) so I wanted to use the same buttercream on all cakes. And of course I needed it to be a nice sturdy buttercream (for a summer wedding) that wouldn't slide off the cake! What I did was use a cream cheese filling with pecans (red velvet just isn't red velvet without pecans around here !).

Hope that helps a little...

Try the crusting cream cheese buttercream recipe from designmeacake.com.

I would think that Tennessee could still get a bit warm in the fall. Lorann makes a cheesecake flavoring that you can add to buttercream. I haven't used their cheesecake flavor yet, but the flavors I have used were excellent.

Honestly...I just can't picture red velvet without the cream cheese frosting. They complement each other so well. Plus, cream cheese frosting is usually very popular. It always gets rave reviews. Follow Rylan's advice...a good crusting cream cheese buttercream should hold up just fine.

Crusting cream cheese icing under the fondant. I also use it for the filling as well.