BarbDK Posted 12 Mar 2012 , 2:08pm
post #1 of

Fellow Wedding Cake bakers,
Just wanted a gut check that Red Velvet would be a solid / stable enough cake for a 3 tier, square cake (for 150)??
Also wondering if I should stick with a cream cheese filling, as the cake will ultimately be covered in fondant. Or does such a cake cry out for some fruit (strawberry/raspberry) filling?
Thought, sides, suggestions....please?

16 replies
LeeBD Posted 12 Mar 2012 , 7:10pm
post #2 of

Red Velvet is fine for a wedding cake. It's a popular wedding cake choice. As long as you have
cake boards or dividers under each teir and use support dowls you will be fine. Cream cheese filling
is also fine to use, have used it many times.

bonniekaye Posted 13 Mar 2012 , 1:20am
post #3 of

When my brides want red velvet I suggest the tier they plan on cutting for the cake they share be white. The reason I recommend this is because red velvet can stain their teeth as they share the cake with each other. Smile for the picture and your teeth are red!! Not all my brides take this advice and a couple later told me they wish they had. As far as holding up, red velvet does just fine. Usually a cream cheese or regular buttercream frosting works fine.

brenda549 Posted 13 Mar 2012 , 12:36pm
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I did a 4 tier, square, red velvet cake for a wedding (pic in my gallery). And my recipe does not stain your teeth.

scp1127 Posted 14 Mar 2012 , 4:43am
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Most recipes call for overkill on the red food coloring. A little goes a long way. My 9" four layer cake has 2 tsp.

I use cream cheese buttercream as the frosting and filling under fondant in the full amount

LKing12 Posted 14 Mar 2012 , 4:59am
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I don't like cream cheese icing. My recipe does not crust and I never accomplish a smooth final product.

sweettreat101 Posted 14 Mar 2012 , 7:38am
post #7 of

I make red velvet quite often and I have never had a problem with stained teeth. My most requested fillings are a vanilla mousse or a cheesecake mousse. I decorate my cakes with a cream cheese butter cream as it is not at sweet as a traditional cream cheese frosting and it crusts too. http://allrecipes.com/PersonalRecipe/62160452/Ultimate-Decorators-cream-cheese-frosting/Detail.aspx

mommynana Posted 14 Mar 2012 , 10:45pm
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Dose anyone care to share their recipe that dose`t call for 3 bottles of color.

Goreti Posted 14 Mar 2012 , 11:36pm
post #9 of

I've used this one. http://gracessweetlife.com/2011/05/red-velvet-cake-with-raspberry-filling-and-cream-cheese-frosting/ I don't usually make red velvet cause I don't like to use a lot of coloring myself.

mommynana Posted 15 Mar 2012 , 12:07am

Thanks, Goreti,

sweettreat101 Posted 16 Mar 2012 , 1:07am

You can use powder coloring used for making chocolates.

5Cali20 Posted 16 Mar 2012 , 4:02am
Quote:
Originally Posted by sweettreat101

You can use powder coloring used for making chocolates.


Perfect..this was just what I was looking for!
Does it change the taste in any way when you use the powder?

sweettreat101 Posted 16 Mar 2012 , 7:55am

No. They guy at the cake supply store I shop at suggested it to me because you have to use so much color to achieve red. Works great.

sweettreat101 Posted 16 Mar 2012 , 8:00am

Chefmaster Red Powdered Icing Color 3 grams
Christmas Red Powdered Food Colors 9 Grams by CK Products
Red Powdered Food Color 1/2 oz by Lorann Gourmet
Here are three different powdered colors.

5Cali20 Posted 17 Mar 2012 , 6:25am

Thank u so much! icon_smile.gif

mommynana Posted 17 Mar 2012 , 12:41pm

I don`t want to sound stupid here, But if the recipe calls for 1 bottle of red color, How much of the powder do you put it,

BarbDK Posted 19 Mar 2012 , 8:45pm

icon_biggrin.gif

Exactly the kind of advice and tips I was looking for - thank you ALL -
so very much.

As only a recent poster on this forum - I will be sure to post my cake picture now!

thank you again!!

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