My customer would like red velvet cake with cream cheese filling! Im starting to hear that this cake isnt great for carving! What do you suggest is the best cake to work with? Or do you know of a red velvet recipe that would hold up to the topsy turvy! thanks!!!
It really all depends on if you are going to carve or not. Is this going to be done with styrofoam divisions or just stacked? Basically all you are really doing is cutting at an angle, so I don't see why the cake wouldn't work.
I've used the WASC version of red velvet and it holds up great, just like any of the other cakes. It's great for carving. I just substitute red velvet mixes for the white cake mixes in the recipe.