Decorating a Red Velvet Cake

Decorating-a-Red-Velvet-Cake

 

5 from 1 reviews
Decorating a Red Velvet Cake
 
Yield: 8 " Cake
Ingredients
Instructions
  1. Follow along in the video
Notes
Finished Iced cake must stay refrigerated. Up to 1 week

Bring to room temperature for about an hour before serving

 

 

  • Hope

    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

      Just a very thin slice will do

  • Hope

    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

      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

        Ok I will thank you so much

      • Hope

        Also what size tip did you use for the border

        • Gretchen Price

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

  • lu torres

    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.

    thanks
    lu

    • Gretchen Price

      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)