Red Velvet Cake

Decorating By fancy7374 Updated 12 Aug 2011 , 3:10am by scp1127

fancy7374 Cake Central Cake Decorator Profile
fancy7374 Posted 11 Aug 2011 , 10:57pm
post #1 of 4

I am making a 3 tiered red velvet cake. I have 2 questions:

1. Is red velvet cake sturdy enough to withstand the weight of a stacked cake?

2. Can I still frost the red velvet cake in cream cheese frosting AND cover it with fondant? I am worried that the frosting won't be strong enough to hold the fondant.

Thanks in advance for your input.

3 replies
TwoLittleEs Cake Central Cake Decorator Profile
TwoLittleEs Posted 11 Aug 2011 , 11:03pm
post #2 of 4

I've made red velvet as the bottom of a 4-tiered cake and it's worked fine.

Be sure to use a crusting cream cheese frosting so that it's stable and use plenty of dowels! There's a recipe for one in the "Recipes" section of this site.

Hope this helps and good luck!

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 12 Aug 2011 , 12:42am
post #3 of 4

Yes, but I fill the cake with cream cheese frosting and cover the outside with regular SMBC. I don't use a crsuting buttercream, so I'm not sure about that, but creemcheese frosting is soft, so that's why I cover the outside with SMBC when I cover it with fondant. Wow, talk about a run on sentence.

scp1127 Cake Central Cake Decorator Profile
scp1127 Posted 12 Aug 2011 , 3:10am
post #4 of 4

I use cream cheese frosting that is softer, put on a full layer, and cover with fondant. I always put plenty of frosting on the outside under fondant with no problems.

Quote by @%username% on %date%