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I am not a professional baker; however, I have used cream cheese icing on red velvet cake, and it did bleed through a bit. I am sure she probable makes the cakes ahead of time, so that is why the risk of bleeding through. She has probably had complaints in the past, so she is just covering herself. If you really want the cream cheese icing, you might be able to convince her if you sign a waiver in regard to the red velvet bleeding through. If she bakes the cake from a box, you will have less chance for the cake to bleed through; however, if she bakes from scratch, you will run the risk. Red velvet cake has red food coloring in it.
I worked at a wedding cake bakery during summers/breaks for 4 years.
Most people when they make red velvet cakes with fantastically yummy cream cheese frosting eat them right away. When a baker does it it's usually a couple days in advance. In order to get the correct red velvet color as well most bakers will use a much stronger red dye. I have actually seen it bleed through myself. We had a bride insist on this. The owner of the bakery made her sign a document stating that she understood the risk of her request and that if something went wrong she could not do a negative review.
The brides cake was a lovely shade of light pink on the wedding day.
nope. i've only ever had cream cheese frosting with red velvet cake. that's the first time i've heard of the red bleeding through the icing.
here's a red velvet cake my sister made recently for my bestie's baby shower. no sign of red through the cream cheese frosting!
but that miscommunication makes me a bit nervous though. maybe you can try speaking with the baker again?
Picture1.jpg (50.5 KB, 39 downloads) 1 year old 
i've never heard of bleed through. i make red velvet with cream cheese icing frequently, and even after sitting out for a few days i never have bleed through.
i thought bakers made the cakes in advance but ice them the day of...baker bees?
Eeek. Well I definitely don't want a pink wedding cake. As far as the miscommunication about the whipped icing, I am pretty sure that's an easy fix. It was an insanely busy day and she was probably overwhelmed with all of the crazy brides asking her a ton of questions.
We did choose a second cake flavor- banana walnut with fresh banana filling (SO delicious!!). I guess we could use that as our display cake.
The only reason I made any fuss is because I am slowly but surely developing pretty terrible nut allergies and my father is HIGHLY allergic to nuts. I don't want my mouth to hive up on my wedding day while the groom feeds me cake and I certainly don't want my dad to die because he accidentally eats the wrong cake (he seriously has to inject himself with 2 epi pens everytime he is exposed). I didn't have a reaction at the cake tasting, but my doctor says the more I am exposed the worse it will get.
@kitzy- I have made it both ways, boxed and from scratch, and also haven't run into the problem of bleed through. But I guess mwitter60 said that they use a stronger red dye when baking from scratch (which the house baker at my venue does).
@vanilla frosting: my sister bakes from scratch and she doesn't have bleed through. maybe i'll ask her about it.
but more importantly, if you run the risk of getting a nut allergy with more exposure, by all means don't risk it for the wedding! i'm sure there's a way to make this work so everyone's happy with the end results. there's still plenty of time to make it happen.
i bake from scratch too and mine is always VERY red. i guess i'm just not sure why bakers have to use a stronger red dye?
We are doing red velvet cake as the main cakes.
We are having 3 seperate cakes that will be different flavors. She never said anything about the red bleeding through.
I would think a good crumb coat would help with it but I've never heard of anyone having that issue.
I'm not a professional baker, but I'm an experienced home baker. To make red velvet cake you are going to end up using quite a bit of food coloring to get the correct shade no matter what kind of dye you use... and a food paste dye is more effective than the liquid grocery store version. I would be more concerned about the fact that she was stating that she was still planning to use whipped icing... I don't like the taste of it either, and know that it isn't the best choice for a tiered cake. Cream cheese frosting or icing is more costly to make, so you want to be sure that she isn't trying to short change you... I think the heavier icing would be less likely to bleed, but I would be a little worried about it being a possibility!
I have worked in a professional bakery for 7 years and I am going to agree with your baker! It will bleed through! I'm not going to say 100% it will but I have seen it myself! We also at our bakery have them sign a waiver bc of the chance that it would turn a pinkish color. I guess the question you need to ask yourself is having red velvet cake that important to me that I want to risk the possibility of ending up with a pink cake!? NOw if your colors are pink.....this might work out nicely :)
Now the other issue with the frosting like everyone else said I would just make sure they knew excatly what you want and get EVERYTHING in writing so there is no chance that anything will be wrong!
@vanilla frosting: this was posted awhile ago... but I make wedding cakes, and I have never had this problem. They may be using a cheap edible coloring.... the basic coloring in the grocery stores bleeds... but still it hasn't happend to me. I'm not sure why they would suggest it bleeds, honestly.
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So FI and I met with our cake baker at the food tasting event held at our venue. Our food tasting was quite unique in that our venue (which actually has 6 different sites to hold weddings) only has 3 tastings per year and makes an event of it.
Well... when we went to the cake tasting part of the event, we talked with the cake baker. We expressed that we want red velvet cake as our main cake (the cake that is displayed during the reception) with cream cheese icing, not whipped cream icing, which is the standard.
Our baker informed us that she could not do red velvet as our main cake because the red bleeds through the icing? Isn't cream cheese icing thick enough that it won't let the cake color bleed through? I've honestly never heard this before. I also feel like she didn't get what we were talking about because she kept saying that the cream cheese icing will fill the cake and the whipped icing will be on the outside, which I don't want because I don't like whipped icing.
Any baker bees have any idea what this lady was talking about?