or will it melt/ruin the fondant?

Thanks!

When I look at pictures in the galleries and read the descriptions, I have read that some people have used cream cheese icing and covered it with various types of fondant. So I guess it can be done, but maybe it depends on the recipe? I've never done it. HTH.

Yes you can... I do it all the time.

I had the same question yesterday about a cake I'm making as a "thank you" this weekend. But I'm confused! If you're not supposed to put fondant in the fridge, but cream cheese must be refrigerated, how does this work to cover cream cheese with fondant? Do you refrigerate afterward?

I refrigerate all of my cakes, without exception. I use Satin Ice fondant and refrigeration has never been a problem

I used Michelle Foster's, and it will be my first experience with any fondant...do you think I'm okay to refrigerate it?

i made a cake with creamcheese frosting and one layer was covered with fondant (my twilight cake) i used wiltons fondant and had no problems what so ever. i've refridgerated my other fondant cakes before and haven't had any issues.

You should be golden!

I have been told that you can leave cream cheese icing out as the sugar preserves it. I imagine the fondant on top will help even more. I have left cream cheese iced cakes out before and they have been fine, I'm still alive to tell about it.

I have been told that you can leave cream cheese icing out as the sugar preserves it. I imagine the fondant on top will help even more. I have left cream cheese iced cakes out before and they have been fine, I'm still alive to tell about it.

I made a 2 tier birthday cake last week which had a crusting ream cheese frosting covered (in part) by fondant.
I made sure the cake was kept cool until I added the fondant - i also had no problems with refridgeration.

Check out the crusting recipe from Edna's site. I'm pretty sure that works well under fondant.

I don't refrigerate my cakes at all.

The ONE time I put a cake in the 'frig, the icing was a mess and I don't even have a photo posted of this awful looking cake. The reason I put it in the 'frig is because of all the CC threads talking about "oh my gosh you HAVE to refrigerate cream cheese icing!" Well I did .... it melted and ran all over the place when I took it out ... and I have never and WILL never do it again. I'll just keep it on the counter, like I've done for years, with no problems.

what is satin ice fondant and can you made it?

Satin Ice is a brand of fondant that you can buy that is pre-made, kind of like Wilton's, only way better (in my opinion).
I always make my own MMF and have refrigerated it many times with no problems, I just let it sit out for a little while before cutting so it softens up.
I have never used it over a cream cheese frosting though so can't answer that question, but do know you can refrigerate fondant.

I have a wedding cake that I'll be doing and the bride wants a cream cheese filling for her red velvet cake, but wants the cakes covered in fondant. I am very leery about refrigerating fondant, I have had cakes look sweaty and melty when I do, but I've always heard that you have to refrigerate cream cheese icing. Does anyone think I'll be ok with no refrigeration as it would just be the filling?

I've refrigerated all my fondant cakes without any issues.