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Can I leave a cake that has cream cheese icing out?

post #1 of 13
Thread Starter 
If I ice it then decorate it, it's not due til 6:30 that evening. I can't put it back in the refrigerator because it has fondant strips and top layer... can I?

TIA!
Angie
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Angie
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post #2 of 13
You can leave it out.. buy why cant you put it back in.... the fondant is ok to refridgerate...

Kim Boo mommy of 3 wonderful little boys and 1 Beautiful Baby girl!

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Kim Boo mommy of 3 wonderful little boys and 1 Beautiful Baby girl!

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post #3 of 13
Thread Starter 
I've always been told that you cannot refrigerate fondant. I use the MM fondant. Honestly, I've never tried.
Angie
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Angie
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post #4 of 13
didn't someone on here say that cream cheese icing causes fondant to disintegrate? Since I absolutely refuse to use cream cheese icing, I can't remember because I knew it would never affect me. Anyone?
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 13
Quote:
Originally Posted by drowninginfondant

I've always been told that you cannot refrigerate fondant. I use the MM fondant. Honestly, I've never tried.



I think that must be an old wives' (or bakers') tale cause I've refrigerated a fondant cake with no issues whatsoever.

But I think I had also heard what Leah mentioned - that cream cheese icing breaks down fondant. Don't have first hand knowledge of that so I'd like to know if you have any trouble in that arena.
"Mmmmmmmmm donuts." - Homer Simpson
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post #6 of 13
No expert here but this is my experience. I refrigerate fondant covered cakes all the time and have had no problems. I do not cover or wrap them. Some people say that they get condensation which can ruin the fondant. Is it the humidity in their fridge or how they store it?? I don't know what kind of cream cheese buttercream you use. I don't use cream cheese SMBC under fondant. I've never tried but it is too soft to me. However, I have used the Cake Bible's white chocolate cream cheese recipe under fondant with no problems. There is a crusting BC recipe at http://designmeacake.com/cccbc.html that Edna says can be left out for up to 24 hours.
Jody
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Jody
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post #7 of 13
my cream cheese icing recipe made a ewwwy goooooy mess under fondant. Now I have had luck with using a standard buttercream recipe adding a little cream cheese.
post #8 of 13
Depends on the cream cheese frosting recipe and the type of fondant used.

For more info, please see this thread:

http://cakecentral.com/cake-decorating-ftopict-660514-.html

HTH
post #9 of 13
When i was asked to make a carrot cake with cream cheese frosting and fondant for a wedding cake i researched if it was ok to fridge, i got so many varied replies from the internet and cake decorating shops about putting fondant in the fridge, some said yes, some said no... one even told me to use something else instead of cream cheese frosting so i wouldnt have to worry about leaving it out ...

I ended up using the cream cheese frosting and fondant and put it in a box in the fridge (it was a very hot week of 35+ degrees C every day) there was no way i was risking leaving it out.

Just make sure you take it out of the fridge about 10-15mins before serving to make sure the 'sweat' has had time to dry. If you do not touch the cake when it is sweaty it will dry with no problems and you wont even be able to tell.

If the reception is air conned then you might? be able to leave it out once set up, but definitely overnight i would be putting it in the fridge.

I just made sure to remove the gumpaste flowers before putting the cake in the fridge as i wasnt sure how they would be after it was taken out.

The cake i put in the fridge was the cherry blossom cake in my photos and turned out fine, the frosting didnt turn the fondant to mush or goo or anything like that, it was just the same if i had put buttercream underneath the fondant
icon_biggrin.gif

good luck
post #10 of 13
I have happily left my cakes out except on the hottest of days.

If you do refrigerate it, you won't have sweating problems if you place a gently blowing fan in front of it to dry the cake as it warms to room temp.
post #11 of 13
Thread Starter 
Thanks to all of you for your very helpful replys. I did refrigerate it before I decorated it and it did sweat and took forever to crust, but it did finally. I, also, decorated it with fondant pieces which it has held and its very humitd and and raining. I do think next time, I will take another girls advice and just use BC and add cream cheese.
Angie
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Angie
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post #12 of 13
Yeah, a crusting cream cheese icing works much better than a totally butter based cream cheese icing. I've used that once or twice and it worked just fine under fondant and refrigerated. The white wedding cake w/ green ribbon in my pictures was cream cheese icing.
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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post #13 of 13
The problem I have encountered refrigerating fondant is when the fondant has been airbrushed or painted on. The sweating causes the airbrushing and/or painting to bleed. The cream cheese frosting that is buttercream made with a little cream cheese is fine to leave out. It has never broken down the MMF I have used.

Good luck All!
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