(Closed) Cake Issues… baker bee help would be appreciated

posted 8 years ago in Food
Post # 3
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

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.

Post # 4
Member
7587 posts
Bumble Beekeeper
  • Wedding: December 2010

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.

Post # 4
Member
7587 posts
Bumble Beekeeper
  • Wedding: December 2010

dbl post

Post # 5
Member
2408 posts
Buzzing bee

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?

[attachment=1499410,189639]

Post # 6
Member
4137 posts
Honey bee
  • Wedding: May 2011

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?

Post # 9
Member
2408 posts
Buzzing bee

@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.

Post # 10
Member
4137 posts
Honey bee
  • Wedding: May 2011

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?

Post # 11
Member
398 posts
Helper bee

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.

 

Post # 12
Member
875 posts
Busy bee

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!

Post # 13
Member
3 posts
Wannabee
  • Wedding: October 2010

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!

Post # 14
Member
174 posts
Blushing bee
  • Wedding: July 2012

@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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