Ok, this could have been a major disaster, but it turned out ok. I just wanted to pass along to any of you that are asked to decorate a Red Velvet cake with white BC that have never done it before (like me)...make sure that there are enough layers of BC that the red color from the cake doesn't bleed through. I had NO idea that that would happen. I had a wedding cake that I made this past Saturday (it's in my photos). Friday evening when I finished the cake, it looked fine, but when I was loading the layers in to my car, I noticed this horrible pink , and I mean pink, color bleeding through in spots on the cake. I didn't have time to re-ice and decorate because of the time frame, I was only given a certain time and amount of time that I could be at the reception hall(that's another story in itself!) and I had to go. Thank goodness that the spots were able to be covered by the roses or I would have been in trouble.
I did feel bad about the appearance of the cake and offered the bride a refund for the part of the cake that I felt wasn't up to par, but she wouldn't accept it, she said she didn't even notice, but I still knew and wouldn't have felt right if I had just let it go without saying anything.

I know this occurred because of my inexperience, I've only been doing this for about a year and a half and I know that there are ALOT of things I need to learn still, and I hope that I can help someone else avoid this problem.

Rhonda

Thanks for the heads up. I haven't made a red velvet yet, but I'll be sure to remember.

I just did my first red velvet cake last weekend with BC it didn't bleed through and I decorated it the day before. Did you use just red color I had some cocoa powder in mine to help darken the red.

That's strange that you had a problem. Just curious, how much red food colouring did you put in the cakes? I use 2 ounces, but I've never had a problem w/ the colour bleeding into my frosting...but I don't use BC icing though, I use a cooked icing. Do you think maybe it wasn't that the colour was bleeding, but that you could perhaps see the cake, like maybe there were areas that didn't have as much frosting?

I had that problem using a red velvet cake mix. Would crumb-coating with piping gel to get a good seal on the cake help this problem?