Let pastry chef David Crofton show you how to decorate a red velvet cake in this Howcast food video.
Okay, so now we’ve got our crumb coat nice and chilled. It’s really
going to be perfect, nice and easy to decorate this cake. And again,
it’s going to look a little rustic. This is not a wedding cake. I like to start on the top, but you’re welcome to start on the sides. Everyone
has different methods for this. And I am going to leave it a little,
like I said, it’s going to look a little rustic.And I kind of like the red
velvet like this. I think it looks nice.
So you want to work a little bit fast. Don’t take too long doing this. Don’t rush it, but if you go too slow, everything will start to heat up and your cake will start to get a little bit messy.
So I like to, you know, just kind of focus. This is the time when you don’t want to, don’t step away. Don’t answer your emails. Just kind of focus on the task at
hand. Now since the crumb coat is there already, it makes it a lot
easier to get coverage on the whole cake. And you know those people that
love frosting, there’s going to be plenty of frosting on this. Even
without a really thick layer. Okay. I’m going to use my cake scraper to just
clean up this side a little bit. Unlike the crumb coat, you want to
leave a little bit on here just because that’s a frosting that
everyone’s going to love.
And the cake will look great. You can make this look totally flat, but
again, it’s going to look a little bit rustic, so you don’t have to
worry about it too much. Okay. And then for the top. Bring that ridge over. Okay. I’m just going to do a little flourish up here just to kind of mimic what I have going on on the top of the cake. Simple. Light. It’s really pretty quick, and it doesn’t have to look perfect. That’s another thing. When you’re trying
to make a cake look 100 percent perfect, any flaws are very obvious. Okay. I’m
going to do a couple more things with a pastry bag just to kind of clean
it up a little bit more.
So I’m just using a pastry bag with a simple tip, and I’m just doing a quick
little squeeze every inch or so, every half-inch. Again, since the cake
is not a wedding cake, it doesn’t have to look perfect. It’s a nice way
to sort of hide the border between the cake and the board. And then if
you want, I would just leave it just like this. I think it looks nice.
If you want, you can start decorating the top. You could flatten the top
if you want to write happy birthday on there, but I kind of like the way
this looks. And especially the red velvet cake is going to look really
great because you’re take a slice out of it, and you get to see that red
color which is really fun.
And that’s about it. Simple. Straightforward. It’s a red velvet cake.