I am looking for a red velvet cake recipe that I am going to stack - 3 tiers - and I need to find a recipe that will withhold fondant? Can anyone help?

Also, I can't seem to find a cream cheese icing that isn't too sweet and will also adhere to fondant well??

And finally, if I use cream cheese, how long can I keep it out of the refrig?

Thanks so much! Have to make this cake this coming week - really nervous@@@@

Lisa L
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I'm not sure if you were looking for a box mix recipe or a scratch recipe, but I love the Red Velvet Redux recipe from BlakesCakes. It's sturdy and extremely tasty. I've also used this recipe for chocolate and yellow cakes and found it to be excellent for everything.

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

As far as the cream cheese icing, there is a recipe from Rose Levy Beranbaum that is a white chocolate cream cheese icing and it's not too sweet; it's just white chocolate, cream cheese, butter, sour cream and almond extract. I'm not sure how long you can keep this out of the refrigerator but I thought it went very well with the red velvet.

Good luck!

I've made red velvet from scratch and red velvet doctored cake mix. Any will hold up fine to cover with fondant. Cream cheese icing and fondant aren't a good match. However, there is a crusting cream cheese icing receipe here on cc. I think it's Edna's receipe that is suppose to work under fondant.

why don't people seem to use bc with red velvet? Is it too sweet ? My grandson is asking for this for his birthday which will be under mmf, so I am using DH, am I going to regret this?

I've used different versions of cream cheese frosting with red velvet, and I've used my SMBC. I like both, but I don't think a red velvet has a definite flavor, so I like the tang of a cream cheese frosting. I've covered my cream cheese frosted cakes with fondant lots of times -does it depend on the brand you use?

I've used a doctored (used buttermilk and extra cocoa powder) DH red velvet with cream cheese filling and IMBC frosting covered with fondant and it turned out great(my Twilight cake)

I LUV Chef Stephs red velvet in recipes. I also use the dreamy creamy white chocolate cream cheese icing from Roses heavenly cake, though I am not as crazy about that red velvet cake. The icing is to die for! But I quadrupled the recipe, cut the choc in 1/2 (so double the original amt) and use 1/4 -1/2 cup of icing sugar. I dont know why... it just works!
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000407551

You have to scroll down to the icing recipe.

You will not be disappointed!

Thanks so much for all of your replies - that Dreamy White Choc sounds sinful - can't wait to try it!!!

I'm going to go with my "gut instinct" and cover it with the fondant.....I'll let you know and post pics when it's done!

Love this Board!!!!

Have a great day!

Lis

Chef Stefs recipe is awesome!

Sorry to high jack your thread but I was wondering if anyone knows a good white velvet recipe for a stacked wedding cake? She wants the red velvet taste but no red! LOL

Thanks!!

I made a 4 tier red velvet wedding cake a few weeks ago and used the 'Easy Red Velvet Cake' recipe posted on cake central. It is a modified box mix recipe, which I typically prefer, but I know some people prefer scratch cakes. It held up very well with the fondant and I even had a sugar topper that weight about 7 lbs.

I'm not sure about a cream cheese recipe because I used buttercream since the cake was going to be sitting out at the venue for a number of hours.