Joined: Nov 15, 2006
Posts: 174
Location: Bloomingdale, NJ
Posted:
Mon Jun 16, 2008 2:30 pm
I have never made a red velvet cake before and I need to make one that will need to be sculpted for this weekend. I plan on using Sarah's recipe that was posted here in the recipe section and I was wondering if some of you could give me your opinion on this?
It won't need to be super high or be that intricately sculpted but I will need it to keep it's shape.
Anyone? Tips? Suggestions?
k8memphis Forum Fanatic
Joined: Mar 21, 2005
Posts: 1571
Location: Memphis 10 C
Posted:
Mon Jun 16, 2008 3:07 pm
Sculpt it frozen. Red velvet can sometimes be crumby crumbly.
Chen Frequent Member
Joined: Jan 06, 2007
Posts: 364
Location: Oslo, Norway
Birthday: Mar 07
Posted:
Mon Jun 16, 2008 7:04 pm
The ducky cake in my photos was a red velvet cake... I just froze it the night before and then carved it while frozen.... then I let it defrost a bit before I covered it with the fondant so that the fondant wouldn't get sticky when the cake defrosted. Hope that helps.
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