I am making a heart shaped red velvet cake 2 layer. What are some B/C or other flavor alternatives for this cake? Just trying to get suggestions. I am doing a basket weave up the sides - in dark brown for a fall theme. I thought maybe I'd fill it with something and then ice it with some other flavor. Maybe fall flowers on top in fall kinda colors. I need to practice this for a thanksgiving cake I was asked to make. Only problem is this is my first red velvet and first time basket weaving too!!!! So ANY suggetions for any of this is GREATLY APPRECIATED!

What about cream cheese or vanilla?

I've done several red velvet cakes and I use the Wilton buttercream recipe EXCEPT I put an 8 oz (or block) of cream cheese in with the crisco (2 bars) and water (usually 3-4 Tbsp). Sometimes I wait before putting the water in because sometimes it doesn't need it - something about the cream cheese? Add the sugar (2 lb bag) and m. powder (2 Tbsp) and off you go
I don't eat the icing but my husband and those that I've made this particular buttercream for ask for it now.

Go with a cream cheese icing. Buttercream just doesn't compliment a red velvet. Add a bit of Crisco to help stablize the cream cheese icing and fill 2 bags to do the basket weave since it gets soft so quickly. Alternate the bags as soon as you see the definitation decreasing. Just pop the bag in the fridge and use the other bag. Good Luck and take your time on the basket weave and it will turn out beautiful. Don't forget to mark the cake before you start.

o.k cream cheese it is. But what about marking the cake???? I haven't basket weaved before!

Check out the wilton web site. I think they have instructions on how to do it.

I wouldn't worry about marking a heart-shaped cake. Find you a starting place, probably at the point in the back. Use your tip width as a guide and lightly mark where the vertical lines will go. As you get started, keep an eye on the spacing and how much further you have to go.
Hope I helped

thanks guys! This has been helpful!!! This site and the wonderful smell of baking red velvet cake has calmed me a bit! I will deff be posting my results so watch for them!!! And say a little prayer for me!!!! Here I go!!!!

This has been a hot topic lately:

http://www.cakecentral.com/cake-decorating-ftopict-36186-red.html+velvet

http://www.cakecentral.com/cake-decorating-ftopict-36778-red.html+velvet

http://www.cakecentral.com/cake-decorating-ftopict-50293-red.html+velvet

http://www.cakecentral.com/cake-decorating-ftopict-49098-red.html+velvet

HTH

something about cooler weather and the holidays has brought out the orders and desires for the richer denser cakes. By the way....cake is cooled, crisped, leveled and filled. Now for the creamcheese icing to make and to color and a weaving away I go!!!!! CHARGE!!!!!

Got another ? I made the cake and cream cheese icing. Crumb coated it and had to go to class. So in the fridge it went. I desparately need to practice my basket weaving skills before I try to apply them to my cake! So when I take the cake out, do I need to let it come to room temp before I try to pipe this basket weave on? I put icing in airtight container in fridge because it is dairy product icing with the cream cheese. So do I need to also let it come to room temp too? I would think so but I am just thinking out loud here.

have to bump....sorry. I made my roses for this cake and they are in freezer...violet, deep buttercup yellow, and mauve-brown red. We'll see how this turns out!

Cream cheese icing tends to soften when it comes to room temperature. As you are doing the basketweave, the heat from your hands may also soften up the icing. If that happens, just pop the bag into the refrigerator to firm up again.

thanks for all the really good tips and helpful hints guys!

Definitely a traditional favorite is cream cheese icing with red velvet cake. Ok and it's probably my favorite too so I may be a bit biased