I just made the tastiest 3 layer red velvet cake with creme' filling and marshmallow fondant. It was my first attempt at making a cake from scratch and it was so easy. I learned a few tips along the way looking at various recipes. First of all I used a generic red velvet cake recipe and put it in 3 9-inch pans that were greased, floured and lined with parchment paper rounds. That was key to my new found success. Parchment paper ensured no sticking! Let the cakes cool completely and flip out onto saran wrap. Cover in Saran wrap and freeze.
Marshmallow fondant: http://allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx Note: I refrigerated it and it was too stiff to roll out. Might work better to use immediately. If you want to avoid making fondant or decorator frosting, Duff Goldman (Ace of Cakes) has a line at Michael's you can buy already made.
For the cream filling, I used this frosting recipe http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html.
You will need to make decorator icing after the creme' frosting to dirty ice the cake later.
Here is the recipe:
Ingredients:
3/4 cup shortening
1/2 cup water
1 egg white
1 tsp vanilla
2lbs powder sugar
mix until light and fluffy.
All the Ingredients are ready to stack and decorate. Place a layer of cake on a cake round. Pipe creme' filling from a decorator bag without a tip on. Smooth layer and add more cake. Repeat a creme layer and top with the 3rd layer of cake. Then dirty ice the cake with the decorator frosting. After the cake is covered with frosting, roll out your fondant and place on cake. Smooth fondant and trim. Then decorate as desired.
Terese Plumridge