Knife Frost
Red velvet cake recipe that can stand up to sculpting and stacking?
Most red velvet cakes are so moist that I’m afraid if I try to sculpt it with a knife, stack, frost and cover in fondant, the layers are going to crumble. Anyone have a recipe that will produce a more firm result for carving? thanks!
I do always freeze my layers before splitting or carving and you’re right, it does help, but I have had some bad experiences with certain cakes being too soft even with freezing. I’ve never made red velvet before so just want to be sure I’m starting with a good recipe. Someone on another site mentioned that the cakeman raven’s and paula deen’s were terrible for sculpting…
that “other site” that mentioned bad results with certain recipes was cakecentral.com. ha! there are a lot of red velvet recipes on their site, how do I know which is good for sculpting and covering in fondant?
Bake the cake ahead of time and when its cool, wrap & freeze it. It will be lot easier to slice the cake when its partly frozen.
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