Last night I had prepared a DH red velvet cake, following directions to a T. The cakes cooled n I also refrigerated them for about an hour before I frosted it. As I began frosting, the cake was just falling apart, I was able to fix it to a degree but had I been making the cake for someone, it would have ended up in the trash.
I can't figure out what went wrong, perhaps my frosting (traditional butter cream) was too thick? This has never happened before but at the same time I've never made a red velvet cake, tiered n covered n fondant either.
Please help! Is there any way I could alter a cake mix to make it a bit denser? Possibly without adding sour cream or yogurt?
Red velvet is very delicate. Your icing was probably too thick. It can be thinned with water or milk, or even nuked for a few seconds.
I also don't think you let the cake rest long enough after baking. It should ideally sit overnight (wrapped) before icing. Or at least a few hours.
Chilling was a good idea, but in the future, place the cake in the freezer, not the refrigerator. 15-20 minutes in the freezer, the outside of the cake will get nice and firm while the inside stays at room temp.
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