How would a red velvet cake taste with cream cheese filling with chocolate ganache crumb coating on the outside?
Reason im asking is that im too scared to crumbcoat the cake with cream cheese I fear that when I put the fondant on it will not be as smooth and perfect as chocolate ganache underneath fondant!
This is a 3 tiered cake.
ARed velvet is chocolate cake so I can't see why it wouldn't go.
I haven't made the exact same combination but something quite similar and it was delicious! The cake I made was a six layer red velvet cake. Three layers were filled with stabilized (i.e. gelatine added) whipped cream filling and fresh raspberries and the other two layers with marshmallow cream cheese frosting. The entire cake was covered in chocolate buttercream frosting made with butter, powdered sugar and melted dark chocolate.
Hey thanks for the reply - would the red velvet - cream cheese and chcocolate ganache all three work together :D
Rohini do you reckon I add a little gelatin to my crème cheese??
I think it goes very nicely together. I did one exactly like this not too long ago and it was great- everyone loved it. Cream cheese filling and chocolate ganache under the fondant.
Thank you Cakefat! I'm feeling confident now :)
It's a perfect combination...do it all the time and I'm not even a fan of Red Velvet!
I didn't add any gelatine to the cream cheese frosting.....and I'm not sure you need to. Maybe cakefat can help you there as she's made the exact same cake you're making. And what I meant to say in my original post was that...yes, the flavors would work well together :) Good luck... I'm sure the cake will be delicious!!
thank you so very much dear all! :)
will let you know the reviews by friday :)
I did a red velvet cake with chocolate ganach filling and iced in cream cheese for my birthday and it was wonderful!!!
Wow! That's a lovely looking cake....you did a great job! Congrats! :)
I Love it ! ^_^ hope I can make one like that .!
You could always make a crusting cream cheese frosting to coat the cake with - I do that all the time, and the edges come out as nice and crisp as with crusting buttercream under the fondant.
Pardon my ignorance but crusting cream cheese frosting ?? crusting butter cream ?? could you elaborate :D