Best Way Of Frosting A Red Velvet Cake??

Decorating By claireannette Updated 5 Jun 2013 , 5:49pm by Rohini

claireannette Posted 31 May 2013 , 7:03am
post #1 of 19

Hi, I am new to this site and need some advice please.


I am making a 2 tier red velvet princess castle cake for my niece's birthday next weekend. Previously I have only ever used Madeira cake to decorate with fondant. I seem to be going round in circles when it comes to what frosting to use to put my fondant on.


Can anyone help please? Would the standard cream cheese recipe work or do I need to use this crusting cream I keep reading about under the fonant?


Also this is my 1st attempt at a red velvet cake so any advice would be great!


Thanks in advance x

18 replies
Rohini Posted 31 May 2013 , 11:46am
post #2 of 19

AHi! To help you with baking the cake check out this link: About having cream cheese frosting under fondant read this post It seems best to fill the cake with cream cheese frosting and cover the cake with butter cream frosting. Hope this helps. Good luck!

Baking Me Crazy Posted 31 May 2013 , 12:11pm
post #3 of 19

I would fill my red velvet with cream cheese mousse and cover it in white ganache then fondant. I like how ganache leaves the fondant looking smoother. Ive never been able to perfect BC under fondant.

Rohini Posted 31 May 2013 , 3:23pm
post #4 of 19

AHello again! I really must try ganache under fondant. I've only used butter cream so far and lately swiss meringue butter cream or smbc. It's worked really well for me. I usually fill my cake, cover tightIy with cling wrap and put it in the fridge to firm up. This really helps when frosting it later. I then crumb coat (a very thin layer of frosting) the cake and let it sit in the fridge for about 30 min to 1 hour. Then I put a second layer of frosting on and let that sit in the fridge for an hour or two (the longer the better). When I'm ready to cover the cake with fondant, I roll out the fondant first before taking out the cake from the fridge. Then I take out the cake, cover it with the fondant and put it back in the fridge to firm up before starting to decorate it. I put the cake back in the fridge now and again while decorating to firm it up depending on how warm it is in the room. I guess with ganache one can eliminate most of these steps, but what I like about smbc is that it tastes so good without being too sweet. You may probably know all of this already :-) Anyway here are two links on how to make smbc that I found really helpful: http:// and Here is a link to make cream cheese mousse without eggs and one with eggs I haven't tried these recipes myself, but they seem quite straightforward and may give you a starting point.

Rohini Posted 31 May 2013 , 3:40pm
post #5 of 19

AAnd before I forget. Red velvet is a lot softer than madeira so you'd probably need to support the 2nd tier by having wooden cake dowels (or something similar) going though the 1st tier. Otherwise the top tier might start sinking into the bottom one. I guess you probably know this too :-)

claireannette Posted 1 Jun 2013 , 8:04am
post #6 of 19

AOk so this is probably a silly question... How long will the cake keep? I'm fretting that if I get it wrong and leave it until the day before to bake I won't have time to rebake!

claireannette Posted 1 Jun 2013 , 8:08am
post #7 of 19

AOh and will the SMBC work with a hand mixer?

Rohini Posted 2 Jun 2013 , 6:19am
post #8 of 19

AHi! I've baked red velvet cupcakes and frozen them a couple of weeks without any frosting on them. Then taken them out, defrosted them and frosted them. They tasted as good as on the day they were baked. I nearly always bake my cake layers beforehand and freeze them due to time constraints being a busy mom with two small kids :-) You can try to bake your layers earlier and freeze them. That way you don't have to worry about them not turning out the way they should. Just be sure to let them cool completely, cover each layer tightIy with cling wrap and place in freezer bags. You can also cover with aluminium foil before putting them in freezer bags. There is a lot of information on how to freeze and defrost cakes on the internet. So you can check there as well. Take out the layers the night before you need them and let them defrost in the fridge. And yes I've used a hand held whisp to make smbc as well. It turned out fine, just took longer.

Rohini Posted 2 Jun 2013 , 6:21am
post #9 of 19

AI meant hand held mixer :-)

claireannette Posted 2 Jun 2013 , 8:39am
post #10 of 19

AThat's brilliant! I will get baking! X

Rohini Posted 2 Jun 2013 , 12:12pm
post #11 of 19

AGood luck! Hope all goes well. Make sure to check info about freezing/defrosting cakes on the internet too. This is what works for me. Hope it does for you too :-)

Rohini Posted 3 Jun 2013 , 7:40am
post #12 of 19

AJust remembered. If you decide to have smbc under fondant, you need to let the cake be in room temperature around 2-3 hours before it is served. Otherwise the smbc will be hand and taste like butter without being light, fluffy and gorgeous. How long the cake needs to be in room temp depends of course on how warm the room is.

claireannette Posted 5 Jun 2013 , 8:14am
post #13 of 19

AOk. So I have frozen the cakes fine... Defrosted off cuts and they are as moist as when I baked... Yay! I'm going to use smbc but I'm stressing about time. I'm moving this week too! If I crumb coat tonight, 2nd coat tomorrow and then fondant will the cake be ok until Sunday? I will keep it in the fridge until I fondant it...

Rohini Posted 5 Jun 2013 , 11:10am
post #14 of 19

AGreat to hear the cakes turned out fine. The answer to your question is I really don't know. I usually frost and cover my cakes with fondant the day before I need them. But maybe you can make the smbc beforehand to save on time. Check the links on smbc. I think it stays fine for up to a week in the fridge and longer in the freezer. It needs to come to room temp and beaten again before being used. The links on smbc cover all of this. So you can read through them before deciding what to do. Good luck!

claireannette Posted 5 Jun 2013 , 11:31am
post #15 of 19

AI've just made it for the 1st time with a hand mixer too and I'm so impressed. It's a much better texture than regular BC. I'm doing a mini test cake to see how the fondant covers and I'm going to attempt to fondant Friday for Sunday. Thanks for all your advice x

BatterUpCake Posted 5 Jun 2013 , 12:22pm
post #16 of 19

Look upthe recipe for crusting cream cheese frosting. I like it much better than regular buttercream when I can use it. I made a cake for work, red velvet with this icing. One guy took it home and wrote me thatnight and said his family does not usually like red velvet or cream cheese frosting but they all loved this one

BatterUpCake Posted 5 Jun 2013 , 12:25pm
post #17 of 19

Clairannete, It will work with a mixer or even a hand whisk but your arm will give out lange before its done... :-(

I made a cake once with crusting buttercream that stayed moist for over a week! The frosting seals in the moisture

BatterUpCake Posted 5 Jun 2013 , 12:26pm
post #18 of 19

I made a cake once with crusting buttercream that stayed moist for over a week! The frosting seals in the moisture

Rohini Posted 5 Jun 2013 , 5:49pm
post #19 of 19

You're most welcome :) So glad to hear that the smbc turned out great. I was really nervous the first time I made it, but was just thrilled when it turned out the way it should and fell in love with the way it tasted and I'm a convert! I completely agree...the texture is way better than regular BC :)

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