I just made a Red Velvet cake and I'm looking for hints how to keep the cake
from bleeding into the butter cream icing when I ice it.

Thanks.

Billie

Please submit your suggestions for 'Website of the Day' to:
http://artwc.org/Billie/AGCWEBSITES04.html
BLIND ITEMS:
http://artwc.org/Billie/BLINDITEMS/2...YJUNE2004.html

From: (Billie )

I just made a Red Velvet cake and I'm looking for hints how to keep the cake
from bleeding into the butter cream icing when I ice it.


1) Bake your cake and chill it over night.
2) Crumb Coat the Cake meaning lightly ice the cake smoothly. Chill it for two
hours.
3) Ice the cake with a more generous amount of icing.

Ellen

(Billie ) wrote in message ...
I just made a Red Velvet cake and I'm looking for hints how to keep the cake
from bleeding into the butter cream icing when I ice it.

Thanks.

Billie

Please submit your suggestions for 'Website of the Day' to:
http://artwc.org/Billie/AGCWEBSITES04.html
BLIND ITEMS:
http://artwc.org/Billie/BLINDITEMS/2...YJUNE2004.html




Here is my best hint for you but sometimes it still has a few leaks or
stains. I have had 2 perfect cakes out of 3 though doing this. When
the cake is cooled completely and set you do a thin layer of icing
over the whole cake. It can be full of crumbs and the cake color can
show through. By doing this you are creating a crumb coat. Really cram
the icing into every part of the cake so that there are no spaces of
pure cake. Then you let the cake sit until it is dry to the touch.
This won't make the actual cake dry because you have filled any air
pockets with icing. Its hard to do this with store-bought icing, home
made works best. It might also help if for your crumb coat you use a
shortening based decorator type butter cream for your crumb coat
because the the butter can't really sit out and just doesn't give you
that dry finish you need. You can do this more then once. the more
packed down the crumbs are the less likely it is to stain. Follow with
a thick coat of icing, pouring it on top and working it down the
sides. Red velvet is so hard even fondant can stain. Down here in the
south where we are currently stationed, they use cream cheese icing
and lay it on really thick. They coat the sides in crushed pecans and
decorate the top. I think the cream cheese is so dense it does not
stain as easily. Hope this can help, sorry if I was not clear enough.

-Bridgett-