Made the cake yesterday afternoon because customer wanted to pick it up this morning. Then she called and said they were coming this evening and she wanted it made fresh today. I told her it was already baked but that it should be fine. Turned out great and looked wonderful until I noticed the bleed-through an hour ago. I patched it, but it's on the sides where a brick pattern is imprinted so don't know how long it will last. Today was a warm day--mid-80's. Was that the cause? I've had red velvet bleed before, but only after it was several days old. Anyway, I made room in the 'frig and shoved it in there in hopes of stopping the process. Anyone know if that will work? This is my very first paid cake for someone other than a friend, and everything had gone pretty smoothly until this. Worse part is they won't be using it for another 24 hours! Yikes!

anyone?

I'm not sure what is going on exactly. Is the frosting thinning, or is the red from the cake staining the icing? At any rate, I also just made my first red velvet cake, and used simple cream cheese frosting. It didn't bleed through, but you can't decorate with it either. The fridge sounds like a good idea. Sorry I don't have any more helpful info for you. Good luck!

You pushed my buttons. I HATE red velvet cakes and will never do another one. I had red dye everywhere. I did the crumb coat and refrigerated it uncovered for a day until the icing was really crusted and then iced it and popped in back in the frig uncovered until that crusted. I finally boxed it and put it back in the frig until I delivered it. It was h**8 getting that first coat on and then making the second coat thick enough that it wasn't bleeding through.

I hate red velvet too! A friend wanted a sheet cake, red velvet with cream cheese frosting and "pretty flowers". In the end my goal wasn't pretty just not embarrassing.

Did you use vinegar in the cake batter?? That has helped me before! helps to stop the "bleeding" HTH

Did you mean vinegar in the cake batter or the BC? I've never heard of using it in the cake, and wouldn't you know it I forgot to put it in the BC. However, I haven't noticed that it does a lot to reduce stress cracks anyway.

Red velvet is one of my favorites and I get lots of requests for it. What kind of red dye did you use? I always use the liquid red dye you get in the spice section at the grocery store. Also, I put the tablspoon of vinegra in toward the end of the mixing process. You cannot taste it in the finished cake. It really does help with the bleeding process and keeps the color even. I have never had a cake bleed though. Sorry I can't help.

As far as decorating with the cream cheese icing. I do that all of the time to. Just add extra powdered sugar to make it stiff enough to hold shape.

To me there is nothing better than a good cream cheese icing. YUM!!

I used a DC cake mix with the cake extender recipe from CC.

I agree the vinegar really works, and I have never had a bleed through.

I use about 4 drops per pound of PS. Also, I do not use the new Crisco. I've gone to store brands with transfat--not as good as the old Crisco, but far better than the new.

I use the DH Red Velvet mix....no red dye....and yes, vinegar in the cake mix....
I do the extender recipe using real sour cream PLUS one cup buttermilk and about 3/4 cup cocoa.

I use the DH one too...LOVE it ...and use it all the time. I just add an extra egg.
I have noticed that once....(in my pictures...of the twins..you can tell..the red)
I haven't heard of the vinegar...great to know.

I just find..i use more icing.

It is such a pretty cake...dont give up.