Red Velvet cake from bleeding

[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.

Thanks.

Billie

Please submit your suggestions for 'Website of the Day' to:
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[Sportkite1]

>From: pusssykatt@aol.com (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

[Armywife23]

pusssykatt@aol.com (Billie ) wrote in message news:<20040703110536.04727.00000922@mb-m10.aol.com>...
> 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: pusssykatt@aol.com
> http://artwc.org/Billie/AGCWEBSITES04.html BLIND ITEMS:
> http://artwc.org/Billie/BLINDITEMS/2004/MAYJUNE2004.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-