Sarah's Red Velvet Cake - Questions

Decorating By riveritaly Updated 19 Oct 2007 , 6:44pm by MissPrettyInPink

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riveritaly Posted 22 Jun 2007 , 8:23pm
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I have a customer asking for a red velvet cake, covered in fondant. I do not have extensive experience with either red velvet cakes or fondant, so I am asking for your advice! First off, how is the Sarah's Red Velvet cake recipe? I've made other recipes in the past and they have turned out too dry or too oily. Also, I know she suggests the Mary Kay icing, however, I am almost positive the customer will request cream cheese. Can I refrigerate a fondant covered cake if I use the cream cheese icing? I didn't think so, but I wasn't for sure. Also, if I can convince the customer to use Mary Kay icing under the fondant, can that sit out from Thursday through Saturday not being refrigerated?


Thanks so much!

12 replies
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riveritaly Posted 23 Jun 2007 , 5:08am
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sugarshane Posted 23 Jun 2007 , 11:18am
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I make Sarah's recipe all the time. In fact I have a customer who buys one every week. I found that by mixing the milk, eggs, cocoa, coloring and the mix first, then I melt the butter to mix it in it works better. Then I add the vinagar and soda. I always use cc frosting (I live in the south). I don't know how it will work with fondant though.

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Cakepro Posted 23 Jun 2007 , 1:55pm
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I just did an 8-tier bridal cake all in Sarah's Red Velvet with Earlene Moore's Cream Cheese Buttercream and covered in Satin Ice fondant (20 pounds!).

The recipe is excellent. It rises uniformly, it doesn't create a big crown, it's moist and it bakes very evenly. There is very little waste to trim off. I cut the amount of food color in half and it was still a vibrant red. That's really the only tweak I made to the recipe. It is very important to cream the butter and sugar together for 8 minutes or so.

The cream cheese buttercream does not need to be refrigerated because the sugar acts as a preservative. It is safe for 3 days or so at room temp.

Sugarshane, Sarah's Red Velvet recipe does not call for vinegar because the acidity required for this cake is found in the buttermilk.

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miriel Posted 23 Jun 2007 , 11:07pm
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I love the taste of that Mary Kay icing. I use a similar recipe (called Waldorf Astoria icing), and it goes really well with red velvet cakes. It is buttery but not sweet.

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lilthorner Posted 24 Jun 2007 , 8:07am
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i like sarahs rv recipe, I thingk it bakes evenly and can stan up to fondant well.

I just wanted to point out that the acidity is in buttermilk but most rv cake recipes have soda, vinegar and buttermilk

I even saw one that had baking powder, soda, vinegar and buttermilk

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Cakepro Posted 24 Jun 2007 , 3:56pm
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Originally Posted by lilthorner

I just wanted to point out that the acidity is in buttermilk but most rv cake recipes have soda, vinegar and buttermilk.

True, but not Sarah's recipe. icon_smile.gif I'm not sure why hers omits the vinegar, but it creates a great product nonetheless.

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Joanie4464 Posted 24 Jun 2007 , 5:17pm
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Recently I did a wedding cake with the Sarah's RV recipe and had very good results. Before hand I did a taste test......used a DH RV mix and doctored it up as I usually do and then gave samples of the Sarah's (number 1) and the doctored DH as (number 2) All of the samplers chose the Sarah's recipe and raved about it's moistness and texture. I used a raspberry mousse filling with a buttercream frosting! mmmmmm Joanie

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CherryBomb Posted 24 Jun 2007 , 10:33pm
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I just had a request for red velvet cake too. I was thinking that it might be good with white chocolate butter cream. Anyone tried it?

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cambo Posted 25 Jun 2007 , 12:28am
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I've tried SEVERAL RV recipes and Sarah's is by far the BEST! It's delicious, bakes so nice and even (no dome) and customers have raved about it! I just had a bride tell me she wanted a white wedding cake, but once she tried the RV, changed her ENTIRE order to RV! It's truly wonderful!

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newlywedws Posted 25 Jun 2007 , 12:58am
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Just by chance I was in the forum today, and you all do not know how much the compliments about my RVC have made my day icon_lol.gif icon_biggrin.gif pardon while I cry icon_cry.gif don't worry it's just b/c I was having a not so good day (you can read all about it in my vent in the general forum) but you all made it so much better w/ the feedback thumbs_up.gif Thank you!

I'm glad you all (and the customers) have enjoyed it as much as I do - even though I no longer eat cakes b/c I've lost my sweet tooth...I can manage a piece of RVC any day!

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korid Posted 25 Jun 2007 , 1:15am
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I have to say that Sarah's Red Velvet Cake is the absolute BEST Red velvet cake. I too have made lots of red velvet cakes and this is by far the best! I have used cream cheese frosting, buttercream and fondant with this cake and it has always been delicious and always held up for me. Thank you newlywedws for sharing this recipe. I bet the white chocolate buttercream would be delicious also.

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MissPrettyInPink Posted 19 Oct 2007 , 6:44pm
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i'm doing a wedding cake and already had one tasting with a red velvet cake. both the customer and i thought it was a lot like corn bread. i've been searching for a good recipie and it sounds like this one is pretty good! i'm just gonna have to try it

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