Help With Red Velvet Cake - For Wedding!
Decorating By MissRobin Updated 3 Oct 2007 , 1:04pm by aswartzw
I am doing a wedding cake this weekend and the bride wants the 16" square bottom tier to be red velvet, any idea how to quad druple my recipe, I am just not sure about amount of ingredients. Trying to save time and not have to make several batches. Hope this makes sense!
Are you making the cake from scratch? The last one I made for a wedding I just used the recipe for WASC and added about 3 T cocoa powder per cake mix, along with the red coloring to get the color right. I got the idea from the Cake Doctor book, but used the WASC recipe instead. That's what the bride's fiance wanted. The other way I know is to use a chocolate cake with red color, but they didn't want a rich chocolate flavor.
Hope that helps at all!
Stephanie
i made a red velvet wedding cake and used the extender recipe on it as well as adding a pudding....do not recommend!! it tasted good...but not like red velvet. just double whatever recipe you normally use, thats my advice 
Actually red velvet is a chocolate cake.
Just look here....
http://en.wikipedia.org/wiki/Red_velvet_cake
I've never had a red velvet cake that wasn't chocolate. Even on the Food Network some big-name cupcake decorator even went into the spill about how red velvet cake is a chocolate cake.
Sorry, it just aggravates me. So please make it chocolate. I really believe that's what most people expect from a red velvet cake and I would be sorely disappointed to find out a red velvet cake had no chocolate.
I also think slpbjones' idea sounds great! I might try it. 
I am making from scratch and it does have cocoa in it, I have made this a million times and it is a great recipe. I was just trying to figure out the best way to double, triple etc. the recipe. The largest tier (16") is the red velvet, and my recipe serves 12. Wilton says it will take 151/2 cups of batter and I just don't remember how many cups in on recipe I get.
Okay, then, let's see. I would figure out what size pans you usually use and use wilton's chart to determine how much batter you probably use in a pan. I think a 9" is normally 5 1/3 c. so if you normally fill 2 pans then it probably makes 10 cups. This will give you a rough estimate.
Hope this helps.
That does help, thank you, your awsome! This whole wedding cake has got me in a tizzy!! It is for my very very close friends daughter. I used to make her bday cakes when she was a little girl, and she always loved my red velvet. The thing that has got me so stumped is the color of the fondant, she wants champagne, and I am really nervous about trying to get the color right.. I just ordered 30 lbs. of fondx and I don't want to ruin it. I dreamed last night that I kept trying to color it and everytime it would come out a different color, like green, orange or red, it was crazy! HA!
Does Red velvet cake come in different flavors? I ask this because its not popular in Canada- i made it from scratch, and i did another one using DH german chocolate cake mix and they sure didn't taste the same. When I went to the US i went to a bakery famous for it, and I have to agree, it had a unique taste. I closed my eyes when tasting it, and I couldn't put my finger on what it tasted like. But it was good
If you're interested, the wiki link I posted earlier has the history of red velvet. Basically, it was a chocolate cake with vinegar which turned the chocolate a reddish color. Over the years people started adding the food coloring. Personally, I think the different taste comes more from the food coloring because you add so much because in all recipes I've ever seen it is just a plain chocolate cake with (usually) a whole bottle of red food coloring! 
I'm sure people have invented alternatives but it's really supposed to be chocolate flavored.
Where I'm from it's always red velvet and cream cheese icing! Yum Yum....
Here's a recipe from Food Network's Bobby Flay's Throwdown
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36737,00.html
I would just use a premade ivory fondant with just the smallest hint of brown (I mean really small) to get the champage color.
Here in New England red velvet does not get requested much but I am seeing an upsurge in orders for it. I had to learn the hard way to put an extra extra thick crumb coat on it before placing a light colored fondant over the top 
Nothing like a weddign cake with pink splocthes bleeding through the nice white fondant...what a night mare.
The other "hard way" thing I learned was to dowl red velvet well, as it seems to be a softer cake and does not hold the weight as well as others, but that could have just been the recip[ie I was using.
Let us know how it turns out 
Whether or not it's a form of chocolate cake, a scratch red velvet cake definitely does not taste like a chocolate cake to me. Now the DH red velvet box mix is definitely nothing but a red chocolate cake, it's gross if you know what red velvet should really taste like!
Here we always have red velvet with a really really buttery flavored icing and it's wonderful!
Spongemomsweatpants: Thanks for your input, unfortunately I ordered white fondant, I guess I can color it ivory and then add the brown, I do think it needs a little brown, the ivory is not quite "brown" enough. I am going to dowell it well because it is the biggest tier of the cake that I am Making Red Velvet, and I will definitely take your advice on the crumb coat. So many things to remember, hope I have enough brain cells left! Ha!
I know the discussion has been about chocolate in Red Velvet, but I have to ask if anyone has a recipe for Red Velvet with coffee included in the ingredients. I was in High School when I first saw a friends mother make her cake this way and it was so decadant. That was over 30 years ago and I am trying to find the recipe with this ingredient. I think it called for 2 TBL coffee.
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