I'm not to keen on using recipes that I haven't tried in the past for a paying customer, it makes me super nervous because I don't know how said recipe is going to react to being stack or sliced into shapes that are often times unusual for cake (ie. not round/square).
In the case of the Guitar cake, I had two Red Velvet recipes in mind, and I had planned on trying them both out the week before. But alas my PD (procrastination disease) kicked in and before I knew it, it was time to bake the cake.
I thought the best course of action was to use the recipe straight from a fellow caker and true southerner (and lets not forget the 40 years of family testing to boot). Knox says "Upon first taste in the mouth, the true red velvet should have somewhat of a "bite" to it, almost imperceptible." Although I couldn't use the traditional Marykay Icing the cake was fricken fantasic. I had to throw away the heaps of scraps last night so that I wouldn't nibble on them as I finished the cake.