graciesj Posted 3 Sep 2011 , 2:57am
post #1 of

I'm making a red velvet cake which is very moist. Also using cooked BC. has anyone covered a cake like this with fondant? If so, any suggestions? Or if not what would your suggestion be? I find this BC to be very soft. Is there a way to make it stiffer? thank-you xo

19 replies
scp1127 Posted 3 Sep 2011 , 3:01am
post #2 of

Yes, with a very moist cake and a ton of non-crusting cream cheese frosting. Worked perfectly.

handymama Posted 3 Sep 2011 , 3:10am
post #3 of

Adding an extra egg should give it more body.

scp1127 Posted 3 Sep 2011 , 3:13am
post #4 of

I don't change my recipes because I put taste first. I had no problem using my recipe and I tend to make my fondant a little thick.

Ashleyssweetdesigns Posted 3 Sep 2011 , 3:47am
post #5 of

I recently made a golf themed red velvet cake all covered in fondant and it turned out great! Make sure the support is good and u should be fine.

graciesj Posted 4 Sep 2011 , 3:33am
post #6 of

thank-you for the replies ladies. Unfortunately for this cake I'm not using CCF. @handymama, where r u suggesting I add the extra egg? Because I don't put any in my icingicon_smile.gif

Normally when I make this cake I refrigerate it so that the icing can harden. I'm afraid once I place the fondant on it, it will fall. Am I making any sense?

scp1127 Posted 4 Sep 2011 , 3:43am
post #7 of

She means the extra egg in the cake to make it more sturdy. Only you can tell if the cake will fall. But Red Velvet is usually a sturdy cake. The moisture will not affect it if the structure of the crumb is stable.

graciesj Posted 4 Sep 2011 , 3:55am
post #8 of

oh...I love the way my red velvet is so moist but I guess in this situation I would have to add an extra egg for it to hold right?

I'm making a two tier cake the bottom will be fake covered in fondant and the top is rdv. maybe I can get away with not using fondant. your thoughts?
thank-you scp1127

scp1127 Posted 4 Sep 2011 , 4:04am
post #9 of

Mine is almost drippy moist and my fondant is not thin. Just make sure that the structure of the cake is good. I made a mistake and froze my RV for a few hours. The result was almost too much moisture, but the fondant with tons of CC frosting worked perfectly.

graciesj Posted 4 Sep 2011 , 12:45pm

thank-youicon_smile.gif

cakeastic Posted 4 Sep 2011 , 1:17pm

So can we use crusting cream cheese icing under the fondant? icon_confused.gif

graciesj Posted 4 Sep 2011 , 1:22pm

from I can gather yes. I'm just stuck because the cream I'm using is the authentic bc, which is cooked and very soft.

handymama Posted 4 Sep 2011 , 9:22pm

The extra egg won't noticeably change the cake, but it will have more body and hold up better. Also, be sure to not underbake.

Valkstar Posted 5 Sep 2011 , 12:35am

I use the cooked frosting you mentioned I think. (sugar and butter, with a milk & flour mix whipped in?)

It works perfectly for piping on cupcakes etc. but when I tried to cover a cake and smooth it like normal bc, it went very very greasy. I couldn't even eat it because it just had an awful texture. It seemed the more I tried to smooth it, the thicker and greasier it got.

HTH

scp1127 Posted 5 Sep 2011 , 3:43am

Yes, your frosting is softer. Cover the cake in fondant when the frosting is cold and work quickly. I can't vouch for other fondant brands, but Fondarific will take the shape of the cake. I put the fondant covered cake back in the refrigerator, or in cold weather, boxed in the garage. The cake stays perfectly. A few months ago, I made a vegan wedding cake and the frosting with Earth Balance was as soft as cc frosting. I had them keep the cake in the cooler until an hour before cutting. The cake was fine. They told me they left it out after that in the air conditioned room and the cake was fine. That fondant brand really does keep its structure. Maybe that is why this works for me and others may have a problem.

graciesj Posted 5 Sep 2011 , 1:21pm

Thank-you I will def' try the extra egg in the mix. I only use MMF and I can only pray it works. I might just have to do a trial run with this combo. thanks again ladiesicon_smile.gif

pamalbake Posted 16 Mar 2013 , 10:23pm

Please post your results.  I will be making a fondant covered red velvet cake in 2 wks.  I have never made a red velvet cake before, so this will be my 1st- newbie here. I also make my own MMF.  I have done white chocolate cream cheese frostings on cakes and their layers, then covered with fondant- commercial and MMF. I do find my frosting doesn't crust well and is a bit soft, so my fondant isn't perfectly smooth on the sides, showing seams of layers. Frustrating. It seems like the frosting was just too soft and the fondant kind of slides and doesn't adhere perfectly. I'm sure I am the only one who noticed, but I love a smooth cake and work it over and over to get smooth.  

Looking forward to hearing your results, before I make my cake. It has to taste outrageous too!

hennahk Posted 18 Dec 2013 , 6:31am

which frosting u used?

hennahk Posted 18 Dec 2013 , 6:40am
Ashleyssweetdesigns which frosting u use for red velvet cake before you cover with fondant
hbquikcomjamesl Posted 18 Dec 2013 , 6:55am

AI couldn't resist the thread title (even though I don't find red velvet cake appetizing at all):

<good-natured sarcasm>Yes, of course you CAN cover a red velvet cake with fondant, just as you CAN cover a loaf of gingerbread with strawberry jam BC, or a strawberry marble cake with turkey gravy. And presumably, the fondant-covered red velvet cake will turn out better than my somewhat outlandish examples.</good-natured sarcasm>

Maybe a better question (and one that I think has been answered here) would have been "Does fondant play well with red velvet cake," or even, "what happens if you cover a red velvet cake with fondant."

Quote by @%username% on %date%

%body%