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?
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.
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
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.
You can use powder coloring used for making chocolates.
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.
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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