I'm making a red velvet cake with cream cheese frosting...what flavoring simple syrup would you recommend. I've never made or tasted red velvet, so I have no idea what would be best!!
Also, I've seen a few recipes on here (including mascmom) and was wondering which is best for using under fondant!?
A lot of times I don't flavor my simple syrup. That's what I would do for this cake. It will still be moist and delicious. But that way the flavors won't counteract with the red velvet.
That's what I was thinking too! - thanks!
Has anyone tried the Confetti Cakes Red Velvet Recipe? I'm assuming it would be dense enough to hold fondant since that's what she does...but how about the flavor and texture?
I haven't tried her recipe, but I would say that all of her recipes are going to hold up really well under fondant. Hopefully, someone else has the answer.