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Red Velvet for Wedding cake?

post #1 of 17
3/12/12 at 7:08am
Thread Starter 
Fellow Wedding Cake bakers,
Just wanted a gut check that Red Velvet would be a solid / stable enough cake for a 3 tier, square cake (for 150)??
Also wondering if I should stick with a cream cheese filling, as the cake will ultimately be covered in fondant. Or does such a cake cry out for some fruit (strawberry/raspberry) filling?
Thought, sides, suggestions....please?
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post #2 of 17
3/12/12 at 12:10pm
Red Velvet is fine for a wedding cake. It's a popular wedding cake choice. As long as you have
cake boards or dividers under each teir and use support dowls you will be fine. Cream cheese filling
is also fine to use, have used it many times.
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post #3 of 17
3/12/12 at 6:20pm
When my brides want red velvet I suggest the tier they plan on cutting for the cake they share be white. The reason I recommend this is because red velvet can stain their teeth as they share the cake with each other. Smile for the picture and your teeth are red!! Not all my brides take this advice and a couple later told me they wish they had. As far as holding up, red velvet does just fine. Usually a cream cheese or regular buttercream frosting works fine.
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post #4 of 17
3/13/12 at 5:36am
I did a 4 tier, square, red velvet cake for a wedding (pic in my gallery). And my recipe does not stain your teeth.
There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...
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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...
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post #5 of 17
3/13/12 at 9:43pm
Most recipes call for overkill on the red food coloring. A little goes a long way. My 9" four layer cake has 2 tsp.

I use cream cheese buttercream as the frosting and filling under fondant in the full amount
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post #6 of 17
3/13/12 at 9:59pm
I don't like cream cheese icing. My recipe does not crust and I never accomplish a smooth final product.
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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post #7 of 17
3/14/12 at 12:38am
I make red velvet quite often and I have never had a problem with stained teeth. My most requested fillings are a vanilla mousse or a cheesecake mousse. I decorate my cakes with a cream cheese butter cream as it is not at sweet as a traditional cream cheese frosting and it crusts too. http://allrecipes.com/PersonalRecipe/62160452/Ultimate-Decorators-cream-cheese-frosting/Detail.aspx
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post #8 of 17
3/14/12 at 3:45pm
Dose anyone care to share their recipe that dose`t call for 3 bottles of color.
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post #9 of 17
3/14/12 at 4:36pm
I've used this one. http://gracessweetlife.com/2011/05/red-velvet-cake-with-raspberry-filling-and-cream-cheese-frosting/ I don't usually make red velvet cause I don't like to use a lot of coloring myself.
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post #10 of 17
3/14/12 at 5:07pm
Thanks, Goreti,
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post #11 of 17
3/15/12 at 6:07pm
You can use powder coloring used for making chocolates.
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post #12 of 17
3/15/12 at 9:02pm
Quote:
Originally Posted by sweettreat101

You can use powder coloring used for making chocolates.

Perfect..this was just what I was looking for!
Does it change the taste in any way when you use the powder?
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post #13 of 17
3/16/12 at 12:55am
No. They guy at the cake supply store I shop at suggested it to me because you have to use so much color to achieve red. Works great.
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post #14 of 17
3/16/12 at 1:00am
Chefmaster Red Powdered Icing Color 3 grams
Christmas Red Powdered Food Colors 9 Grams by CK Products
Red Powdered Food Color 1/2 oz by Lorann Gourmet
Here are three different powdered colors.
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post #15 of 17
3/16/12 at 11:25pm
Thank u so much! icon_smile.gif
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