I am making a 3 tiered red velvet cake. I have 2 questions:
1. Is red velvet cake sturdy enough to withstand the weight of a stacked cake?
2. Can I still frost the red velvet cake in cream cheese frosting AND cover it with fondant? I am worried that the frosting won't be strong enough to hold the fondant.
Thanks in advance for your input.
I've made red velvet as the bottom of a 4-tiered cake and it's worked fine.
Be sure to use a crusting cream cheese frosting so that it's stable and use plenty of dowels! There's a recipe for one in the "Recipes" section of this site.
Hope this helps and good luck!
Yes, but I fill the cake with cream cheese frosting and cover the outside with regular SMBC. I don't use a crsuting buttercream, so I'm not sure about that, but creemcheese frosting is soft, so that's why I cover the outside with SMBC when I cover it with fondant. Wow, talk about a run on sentence.
I use cream cheese frosting that is softer, put on a full layer, and cover with fondant. I always put plenty of frosting on the outside under fondant with no problems.