Hello.......
I'm new to the cake making world and I wanted to start off making a red velvet cream cheese filling cake. I had planned to use the recipe I got from cake boss web site unless any can suggest another recipe. Also does the icing go as the filling and top icing? Could it be cream cheese filling with a different frosting outside? And should I use fondant? Thank for your help

I've used the red velvet recipe on this site at http://cakecentral.com/recipes/15519/1920s-waldorf-astoria-red-velvet-cake
It uses pureed beets to help with the red colour and keeps the cake very moist. It has the added bonus of not needing as much red food colouring as some of the other recipes.
I've only ever made red velvet with cream cheese filling and frosting...haven't covered it with fondant, but I don't see why you couldn't.

Hope this helps!

I like cakeman raven's red velvet...I will have to look for the link tho. I love the cream cheese frosting with it but I know there is a cooked one that lots of people like too.

My best advice to making it is to make sure you don't over cook it. It turns out way too dry even if slightly over cooked. Also, I prefer eating it the next day after it has been chilled. For me, that seems to bring out the best flavor and enhance the moistness of the cake.

http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

Sarah's re velvet tweeked, on this site is excelent. Very easy to make and moist. I get rave reviews every time I make it.

I use Cakeman Ravens recipe too( have one in the oven as I type ) I use his cream cheese recipe that is with it . I use it as the filling and the frosting.

I like Chef Steph's the best (in recipes) with dreamy creamy white chocolate cream cheese frosting (I posted it in recipes too)...

I also use Cakeman Raven's recipe. It's by far the best I've tried.
The best advice I can give is to follow the recipe exactly! One time I just added all the dry ingredients and then just threw all the wet ingredients in and mixed and my cake missed an important chemical reaction it needed and it didn't rise at all. It was like a thin pancake, and very dense. It tasted good, but it was still a disaster.

http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html[url]

I do also use cream cheese frosting and just because we love it so much, I always use it as the filling too. It's definitely a preference thing though, so ultimately that's your decision.

The only thing I have heard is that you cannot use cream cheese frosting under fondant. It doesn't work. I haven't tried it myself, so that's hear-say, but the advice came from here on CC, so I trust that it's true.

HTH!