Red Velvet Wedding Cake

[cindy29036]

I am new to the site and need your help! I have to bake a red velvet wedding cake - stacked - four tiers and have to transport the cake about 150 miles. Should I change the recipe for the cake; should I wait to stack after arriving at my hotel;any other suggestions? I want to do 3" layers with no frosting in the center - I noticed on one of the blogs that you do not recommend 3 inch layers.

[W.V.Wildflower]

I am not the one to ask about this but we have some pro and experienced wedding cake bakers.This may help though.Have you checked out the section called FAQ?It is at the top of the page.I will do a search and see what I can find.

[W.V.Wildflower]

I found this info from a member prettycake51 who does this sort of thing and knows what she is talking about.If you want you can even check the quality of her work by going to our albums section and see pics of her beautiful work.

Red Velvet, even the mix is typically a little bit on the dry side. That is one characteristic of a Red Velvet Cake. Do not compare it with the regular Chocolate Cake. It is not the same. Even if you add extra egg, it won't change. My suggestion to you is, when it is baked, put some simple syrup over it, but not to the point where it is suggy. Use Torani, flavored Italian syrups. They are so good. After you remove the cake from the pan, while hot or warm, put the syrup on the cake and let it soak. But be careful not to put too much. Maybe start with about 1/4 cup.. That really depends on the size of your cake. Use a pastry brush and brush it on the entire top. Then, wrap tightly. Unwrap when you are ready to ice and decorate. The syrup will also add more good flavor to your cake besides moisture..good luck.