Can I cover a cheesecake with fondant? If yes, do I need a layer of buttercream? And will this work as the lower layer of a stacked cake?

Thanks for your thoughts.

Christy

Sorry no answers but I was wondering what cheesecake could be covered with. The ones on elegantcheesecakes.com are incredible!! I would love to know how to create some like that! Maybe someone else will jump in and help us.

Short answer ... no. Cheesecake needs to be refrigerated, most fondants don't like the fridge.

Longer answer... elegant cheesecakes covers their cakes in some sort of molded chocolate... I suspect some variation of the modelling chocolate paste (mixture of chocolate and corn syrup.)

You can work this paste similar to fondant and I'm sure there's a recipe around here somewhere!

Fondant is hygroscopic, which is just a fancy word to say that it attracts and absorbs moisture! The fridge is a humid place so your fondant will pick up a lot of moisture there... it ends up kind of shiny and rather sticky if left in the fridge for more than a short amount of time.

Note... you do need either BC or jam or something to make fondant stick to your cakes... Brits often use apricot jam under marzipan which is then covered with fondant, but jus the jam under fondant will work if you don't want to use BC (note ... I always use a meringue BC under my fondant)

Ok, bummer, but ok.

Thanks for the response! My hubby is a chemical engineer and he talks like that a lot, so I'm used to it!

Cranberry - I'm a chemical engineer and I never talk like that in normal conversation.

MelC - I am confused because I thought that Meringue BC would need to be refridgerated because of the egg whites.

Mel -

He's a professor of ChemE and so when I read over his stuff or look over his shoulder he tries to explain it. Ha ha ha ha ha! I just respond back to him in French and then we're even. He doesn't understand me and I don't understand him. It all works out!

Look at this site - they are covering cheesecakes in chocolate and what looks like fondant. Lots of pretty things there.

http://www.elegantcheesecakes.com/index.html

let me jump in......i made my daughters wedding cake out of cheesecakes.....(the pic is in my photo's)....for months i agonized over what to do since she wanted it covered in fondant......i finally decided to cover it in rolled buttercream.....so i first put a lite frosting of regular buttercream on.....and then went on to to rolled buttercream....without going into the whole story (see my thread under cake disaster ) the rolled butttercream split once i put it on the cake.......so i ended up mixing half wilton fondant and half rolled buttercream and it worked fine........
it was refrigerated for two days.....and put out at 5 and the reception started at 7 and the cake was cut at 8:30.......it was fine....if it hadn't been my daughter's wedding i would have put it out closer to the beginning of the reception......people went crazy over it!!!
it did get a little shiny.....but i was probably the only one that even noticed.....all people cared about was they were getting cheesecake!!!
so although i know people say not to use fondant because of the refrigeration.....it did fine for me.....and like i said people love cheesecake so that's all they were interested in........let me know if i can help you with any more info..... Donna

Hi Donna -

The cake is beautiful. Is that *all* cheesecake? That's a whole lotta cheesecake!

I think I'm going to try it with a small cheesecake that isn't very important (ie. not going anywhere but my very own tummy), but I won't have time for awhile.

Really nice job on the cake!

Christy

I have never heard of covering Cheesecake in fondant/buttercream or anything. I don't even put fruit on my cheesecake. Doesn't that kind of ruin the taste of it?

Melxcloud... Meringue BC can be out for a few hours, no problem. When I make a cake, I frost then refrigerate 'till the cake is really solid ( min 4-5 hours)

I fondant & decorate it (usually) the day it's required ... you can put it in the fridge for 10-15 minutes at a time to firm things back up (which I do periodically through the decorating process to keep it cool), and I've been told if you plastic-wrap it thoroughly, you can leave it longer.

All my cakes are meant to be served at room temp, so by the time the cake has been out for a couple of hours, the temp is just right!

P.S. I'm not an engineer or anything, just a fiend for words LOL

Thanks CranberryClo for the nice compliment......and yes it is all cheesecake!!!!!!!!!!!!!! It was much more than i needed for 200 people....but for the "effect" that i wanted...(i mean my daughter wanted......hehehe) i had to make that many.......i put the extra in the freezer.....will be taking one out for thanksgiving.........but i was so happy with how it turned out it was worth all the frustration.....if you need more specifics just pm me with your email and i'll try to help all i can....that's how i actually found this site.....i was trying to figure out how to do her wedding cake......and people were soooooo helpful to me i'm more than happy to return the favor!!

erinlynn22.....in the last three years i have only had one cheesecake order that they wanted just a plain cheesecake.......all my customers love toppings (whats a few more calories!! ).....the only one i have ever done in fondant/buttercream was the wedding cake.....and people really loved the taste........it was surprisingly good....and the fondant gave it a different texture.....i get a lot of oders that i put whipped cream and a topping like strawberry (i use comstock pie filling..the small can not the commercial big can) so at least here people do tend to like it with something on it...... Donna

Erin,

I'd never really wanted to do it before I started decorating cakes, but I'm not really a big fan of cake and so I was looking to do something different that I'd be tempted to eat. Cheesecake definitely fits the bill!

Christy