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can u cover a red velvet cake with fondant?

post #1 of 20
Thread Starter 
I'm making a red velvet cake which is very moist. Also using cooked BC. has anyone covered a cake like this with fondant? If so, any suggestions? Or if not what would your suggestion be? I find this BC to be very soft. Is there a way to make it stiffer? thank-you xo
post #2 of 20
Yes, with a very moist cake and a ton of non-crusting cream cheese frosting. Worked perfectly.
post #3 of 20
Adding an extra egg should give it more body.
post #4 of 20
I don't change my recipes because I put taste first. I had no problem using my recipe and I tend to make my fondant a little thick.
post #5 of 20
I recently made a golf themed red velvet cake all covered in fondant and it turned out great! Make sure the support is good and u should be fine.
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post #6 of 20
Thread Starter 
thank-you for the replies ladies. Unfortunately for this cake I'm not using CCF. @handymama, where r u suggesting I add the extra egg? Because I don't put any in my icingicon_smile.gif

Normally when I make this cake I refrigerate it so that the icing can harden. I'm afraid once I place the fondant on it, it will fall. Am I making any sense?
post #7 of 20
She means the extra egg in the cake to make it more sturdy. Only you can tell if the cake will fall. But Red Velvet is usually a sturdy cake. The moisture will not affect it if the structure of the crumb is stable.
post #8 of 20
Thread Starter 
oh...I love the way my red velvet is so moist but I guess in this situation I would have to add an extra egg for it to hold right?

I'm making a two tier cake the bottom will be fake covered in fondant and the top is rdv. maybe I can get away with not using fondant. your thoughts?
thank-you scp1127
post #9 of 20
Mine is almost drippy moist and my fondant is not thin. Just make sure that the structure of the cake is good. I made a mistake and froze my RV for a few hours. The result was almost too much moisture, but the fondant with tons of CC frosting worked perfectly.
post #10 of 20
Thread Starter 
thank-youicon_smile.gif
post #11 of 20
So can we use crusting cream cheese icing under the fondant? icon_confused.gif
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Behind every success is a big mess.
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post #12 of 20
Thread Starter 
from I can gather yes. I'm just stuck because the cream I'm using is the authentic bc, which is cooked and very soft.
post #13 of 20
The extra egg won't noticeably change the cake, but it will have more body and hold up better. Also, be sure to not underbake.
post #14 of 20
I use the cooked frosting you mentioned I think. (sugar and butter, with a milk & flour mix whipped in?)

It works perfectly for piping on cupcakes etc. but when I tried to cover a cake and smooth it like normal bc, it went very very greasy. I couldn't even eat it because it just had an awful texture. It seemed the more I tried to smooth it, the thicker and greasier it got.

HTH
post #15 of 20
Yes, your frosting is softer. Cover the cake in fondant when the frosting is cold and work quickly. I can't vouch for other fondant brands, but Fondarific will take the shape of the cake. I put the fondant covered cake back in the refrigerator, or in cold weather, boxed in the garage. The cake stays perfectly. A few months ago, I made a vegan wedding cake and the frosting with Earth Balance was as soft as cc frosting. I had them keep the cake in the cooler until an hour before cutting. The cake was fine. They told me they left it out after that in the air conditioned room and the cake was fine. That fondant brand really does keep its structure. Maybe that is why this works for me and others may have a problem.
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