Last night I had prepared a DH red velvet cake, following directions to a T. The cakes cooled n I also refrigerated them for about an hour before I frosted it. As I began frosting, the cake was just falling apart, I was able to fix it to a degree but had I been making the cake for someone, it would have ended up in the trash.
I can't figure out what went wrong, perhaps my frosting (traditional butter cream) was too thick? This has never happened before but at the same time I've never made a red velvet cake, tiered n covered n fondant either.
Please help! Is there any way I could alter a cake mix to make it a bit denser? Possibly without adding sour cream or yogurt?
go to "most saved recipes" and look for "durable cake for 3d/stacking"...it's delicious!
Red velvet is very delicate. Your icing was probably too thick. It can be thinned with water or milk, or even nuked for a few seconds.
I also don't think you let the cake rest long enough after baking. It should ideally sit overnight (wrapped) before icing. Or at least a few hours.
Chilling was a good idea, but in the future, place the cake in the freezer, not the refrigerator. 15-20 minutes in the freezer, the outside of the cake will get nice and firm while the inside stays at room temp.
Adding applesauce will give you a denser cake (don't put too much though or your cake will be too moist... a few heaping tablespoons will do it). Also, add an extra egg. Good luck.