Red Velvet Wedding Cake: Decorating Tips For Beginners

Red velvet cake is a red-coloured, buttermilk-based chocolate cake that is sandwiched and coated in a cream cheese icing. The cake is dense and soft with a moist and velvety crumb. The cream cheese frosting is silky smooth and undeniably creamy.

Decorating a red velvet wedding cake requires a crumb coat to seal in any stray crumbs, followed by a thick layer of icing. The cake can be adorned with fresh red fruits like strawberries, raspberries, cherries, and grapes, or topped with vanilla meringue buttercream, red chocolate disks, and mini red velvet cake truffles.

For a simple ribbed frosting effect, a cake comb or angled spatula and turntable can be used to create a ribbon pattern. The cake can also be covered in red velvet cake crumbs for a unique visual element.

Using a crumb coat to seal in crumbs

A crumb coat is a thin layer of frosting spread across the entire surface of the cake, locking in any loose crumbs and keeping the outer shell of frosting perfectly smooth. It is a foundational step that will make your cake look professional.

To start, separate your icing, putting ⅔ aside until after the crumb coat is finished. This will prevent any stray crumbs from getting into the rest of your icing. Next, use a bench scraper or a large offset spatula to smooth a thin layer of icing over the whole cake. You are only aiming to use a small amount of frosting here—enough to seal in the crumbs and create a smooth surface for frosting. Once you have covered the sides and top of your cake with frosting, hold your bench scraper flat against the cake, applying slight pressure and peeling away any excess frosting. Deposit the excess frosting that builds up on your tool into a separate bowl (it will be laden with crumbs, so you don't want to mix it with your pure buttercream).

Once you finish your crumb coat, you should be able to see the cake through the frosting, but leave no dry cake completely exposed. The exterior will be a smooth, flat surface, primed for a final layer of frosting. Before adding another layer of frosting, let your crumb-coated cake set in the fridge for 15 minutes to 2 hours. This will ensure that your crumb coat sets up before applying your final layer of frosting.

Adding a fondant ribbon trim

Firstly, it is important to note that the cake should be kept cold, especially if it is a buttercream cake, as this will make it easier to handle and apply the ribbon without messing up the frosting.

There are several ways to attach a fondant ribbon to a cake. One method is to use a non-toxic glue stick to adhere the ribbon to itself, wrapping it around the cake. Another option is to use piping gel or dabs of buttercream to secure the ribbon. If you are concerned about the ribbon slipping, you can use pins to secure it in place, although this may not be comfortable for everyone. Alternatively, you can dip the ribbon in water, squeeze out the excess, and attach it to the cake. As the ribbon dries, it will stick to the cake.

If you are using a real ribbon, you can prevent buttercream or oil from the frosting staining or seeping into the ribbon by lining the cake with parchment paper or wax paper.

Using a cake comb for a ribbed frosting effect

Using a cake comb is a fast and easy way to decorate a wedding cake and create a ribbed frosting effect. You can use almost any good-consistency buttercream to create a ribbed effect with a cake comb. Here is a step-by-step guide:

First, use a piping tip to add a generous layer of soft buttercream frosting to the top and sides of the cake. Use a smooth spatula to scrape down the buttercream and make it even. You want the layer of frosting on the sides of the cake to be thick and deep enough for your cake comb to pass through and create ridges—about 1/4 inch or more.

Next, hold the cake comb at a 45-degree angle towards you and gently turn your turntable. Only apply a tiny amount of pressure at first, gradually creating the ridges. Each time you go around the cake, clean your cake comb completely by holding it under running water and drying it. You want it to be free of any buttercream to create perfect ridges.

If you find that there are holes or gaps in some of the ridges, fill them in with buttercream and go over them again with the cake comb. If your ridges are tearing, your buttercream may be too stiff. You can easily fix this by adding a little room-temperature milk to your buttercream and mixing it with your mixer to achieve a thinner consistency. Then, add the buttercream wherever your ridges have ripped and smooth them over with the cake comb.

Keep going around the cake until your ridges are more than 1/8 inch deep. Once you've reached the ideal depth, use your angled spatula to create sharp edges on the top of your cake. Swipe the buttercream from the outer edges toward the centre of the cake until those edges look sharp and the top looks smooth and even.

After creating the ribbed effect, it is critical to chill your cake for at least 30 minutes so that the buttercream is firm to the touch. This will ensure that your stripes are even when you fill the ridges with colour.

Finally, add your chosen food colour gel to the remaining buttercream and mix it well. Pipe the coloured buttercream into the ridges, making sure to overfill rather than underfill to ensure that the colour reaches every space within the ridge. Use a clean icing smoother to go around the cake and remove the excess coloured buttercream, cleaning the icing smoother each time to ensure that you're removing as much of the coloured buttercream as possible.

Topping with fresh fruit

You can place the fruit in strict patterns or sprinkle them sporadically across the top of the cake, whichever you prefer. If you want to create a more dramatic effect, you can even cover the entire cake in a thick layer of fruit.

Another idea is to use fresh fruit to create a decorative border on top of the cake. For example, you could pipe a border of cream cheese frosting onto the cake and then carefully place fresh raspberries or strawberries along the border.

If you want to incorporate fresh fruit into the cake itself, rather than just as a topping, you can add a layer of fruit between the layers of cake. For example, you could make a simple raspberry jam or spread to add a pop of colour and flavour to the cake. Just be careful not to add too much fruit, as you don't want to overpower the delicate flavour of the red velvet cake.

Finally, remember to choose fruits that are in season and at their peak of freshness, as this will ensure that your cake not only looks beautiful but also tastes delicious.

Covering with cake crumbs

Covering a cake with crumbs is a great way to give it a unique, textured look. Here is a step-by-step guide to achieving this effect on a red velvet wedding cake:

Preparing the Cake

Before you begin decorating, it is important to ensure your cake layers are completely cooled. If you frost a warm cake, the icing will melt off and create a mess. If you are short on time, you can place the layers in the freezer to speed up the cooling process.

For a professional finish, it is recommended to level your cake layers. This means trimming the tops of the layers with a sharp bread knife to create a flat surface. This step will make it easier to create a neat and stable layered cake.

Creating the Crumb Coat

The crumb coat is a thin layer of frosting that locks in crumbs and creates a smooth surface for the final layer of frosting. It is a crucial step in achieving a polished look for your wedding cake.

First, prepare your frosting. For the crumb coat, it is best to use a slightly thicker buttercream that will adhere well to the cake and reduce the chances of sliding or melting. You will also need a bench scraper or a large offset spatula for spreading and smoothing the frosting. A rotating cake stand is optional but can be extremely helpful.

To begin the crumb coat, spread a small amount of frosting on the sides and top of your cake, using your chosen tool to cover the cake evenly. Remember, the crumb coat should be a thin layer, so use just enough frosting to seal in the crumbs and create a smooth surface.

Once the cake is covered, hold your bench scraper flat against the cake and apply slight pressure, peeling away any excess frosting. The excess frosting will contain crumbs, so be sure to deposit it into a separate bowl to avoid contaminating your pure buttercream.

Final Steps

After completing the crumb coat, your cake should have a smooth, flat surface, and you should be able to see the cake through the thin layer of frosting. At this point, it is important to let the crumb coat set. Place your cake in the fridge for 15 minutes to 2 hours to ensure the crumb coat sets up before applying the final decorations.

Now your red velvet wedding cake is ready for its final layer of frosting and any additional decorations you choose! This could include fondant, fresh flowers, or personalised cake toppers.

By following these steps, you will achieve a beautiful and stable crumb-coated red velvet wedding cake, ready to take centre stage at the reception!

Frequently asked questions