Decorating a Red Velvet Cake

by Gretchen Price on May 21, 2013

Post image for Decorating a Red Velvet Cake


You can feel free to fill and ice your cake as you wish, but here at Woodland Bakery we sure do sell alot of them in this style!
Cream Cheese Icing Filled, and Buttercream Iced!

For an 8″ Red Velvet Cake
You Will Need:
1 recipe Red Velvet Cake
1/2 recipe Cream Cheese Icing
1/2 recipe Swiss Buttercream


{ 9 comments… read them below or add one }

Hope January 12, 2014 at 9:16 pm

I’m sorry for asking another question but how much cake do you think I would need to grind up in the food processor for the garnish. It’s ok if you don’t answer you have already helped me a lot and thank you for that. Your amazing! Thanks


Gretchen Price January 13, 2014 at 12:26 am

Just a very thin slice will do


Hope January 7, 2014 at 6:51 pm

Hi again Gretchen. I’m going to be making your Red Velvet Cake for my friends birthday. I was wondering if the cream cheese icing and red velvet cake taste good with the butter cream. I don’t know because I’ve never tried red velvet cake or cream cheese icing. So I’d appreciate it if you could tell me. Thank you for all your time.


Gretchen Price January 8, 2014 at 3:53 am

In my store, the Red Velvet Cake is my signature cake with Cream Cheese filling and Buttercream Icing. And If it didn’t taste good, I wouldn’t sell out of them everyday! So I think you should try it!


Hope January 9, 2014 at 1:34 am

Ok I will thank you so much


Hope January 9, 2014 at 1:41 am

Also what size tip did you use for the border


Gretchen Price January 9, 2014 at 2:51 am

CLICK HERE to see the tips I use on a daily basis


lu torres June 1, 2013 at 1:00 am

I did this cake and it was a hit thank you…but here is the thing i use cake flour and i think it was too heavy.( just me). i know this is a dumb question but is regular flour better than cake flour?? will it make it lighter?? is just that is was on sale..lolol for my first time it was awesome but heavy.



Gretchen Price June 1, 2013 at 1:58 am

AP flour absorbs more liquid than cake flour, that is why it was heavy. This is a very liquidy batter so its best to stick to the recipe (or you get negative results)


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