I am making a red velvet cake wedding cake. What is a good filling for this cake?
Thanks reenie for responding to my question. I never thought of that. I've always used the standard cream cheese filling, but I want to try something different. I'll experiment on coffee filling tonight.
Any other suggestions from other CCC'ers?
I have a question have you tasted red velvet cake. I haven't made it or tasted it . What does it taste like to you.
Kathy
I've been using DH Red Velvet Cake and use coffee creamer instead of water. It taste great!. I don't bother making it from scratch as i find the one made from scratch too crumby and hard to frost. A friend of mine made me try his Red Velvet Cake and it was more like a butter cake with red coloring!
Sarah's Red Velvet recipe from this site is to die for http://www.cakecentral.com/cake_recipe-2259-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html very moist, easy to make and not crumbly at all. I just used BC and got rave reviews. I can't explain the taste (it's simailar to chocolate) but it was delicious!
Red Velvet cake is supposed to be Chocolate Flavored. I think a nice "chantilly cream" filling would not only taste nice, but look nice against the red cake. BTW, MariaVictoria, what flavor coffee creamer do you use in your DH RedVelvet cake??
I use orginal flavor coffe creamer. I think the "chocolate" in red velvet cake complements well with the Original flavor coffee creamer.
I really like red velvet cake with raspberry filling and white chocolate frosting. The light chocolate flavor pairs well with those IMO.
do you have a raspberry and white chocolate frosting recipe you want to share? I am going to make a red velvet cake for my boys on valentines day.
Hi Nikki~
Could you by chance share the filling recipe with me as well.
I haven't made this cake but I think I'm goingto give it a whirl and see how it turns out.
Can someone explain where the coffee creamer comes into play?
Thanks so much
Taunti
I used DH Red Velvet Cake and instead of using water, I use coffee creamer instead. It enhances the taste of the cake. Makes it super moist too.
Sure thing Tanuti. This raspberry filling is a recipe is one that was in a post I read awhile back. I'm not sure who the poster was, but it is very good!
1 1/2 c. heavy cream
8 oz. cream cheese, softened
1 jar Polaner All Fruit Seedless Raspberry (like preserves, but better!)
Whip cream to stiff peaks. Beat the cream cheese and then add the All Fruit. Fold in the whipped cream.
Very good with the white chocolate frosting!
Thanks so much. So its just plain coffee creamer in liquid form I take it ?
What a great idea and the DH is a box mix correct?
Yes ma'am....Have Fun!
nikki:
I've recently tried the Vanilla/Caramel and Vanilla/Hazelnut coffee creamers in DH French Vanilla and Yellow cakes - YUM!!! It actually made the French Vanilla cake kinda poundcakeish - really good!
But I also use 4 eggs, 1 packet of Dream Whip and 1 cup of water in my regular cakes. I've been using half a cup of water with half a cup of the coffee creamers.
I also read where you could use the Amaretto flavor (which I also bought) in chocolate buttercream icing to give it some added flavor. YUM!!!!! Just substitute the water with the coffee creamer and still use the vanilla extract. I personally think I'm gonna try half water/half coffee creamer to start off with.
Endless possibilities............
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