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I just learned the creamcheese/fondant or gumpaste lesson - Page 2

post #16 of 27
I'm betting the bigger issue is that you made a sweetened whipped cream with cream cheese added rather than a traditional buttercream or cream cheese icing (understandable since you were doing a special diet).

Whipped cream and fondant do NOT get along.
post #17 of 27
I've had no problem with Cream Cheese Icing with Fondant over it.
You just can't make it extra Creamy. When you think you have enough Powdered
Sugar for the frosting add another 2 cups. Then you really have enough
post #18 of 27
Quote:
Originally Posted by Rachie204

in my experiance yeah it ruined it...then again it was a diabetic based cream cheese icing made with creamcheese heavy whipping cream sugar free pudding and splenda




The problem is not the cream cheese, its the whipping cream. It causes too much moisture.
post #19 of 27
I have read on here before of people having issues with cream cheese under fondant, so I have never tried it. But I thought it had something to do with the cream cheese itself reacting in some way to melt the fondant. Don't quote me on it, because I didn't write it down, but I think it had something to do with the acidity of the cream cheese that melts marshmallow fondant (not sure about regular fondant).
post #20 of 27
I use store bought fondant, with the crusting cream cheese recipe and never have a problem. It tastes fantastic too!
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post #21 of 27
Just this last week I used cream cheese frosting and made my marshmallow fondant...there was no issues at all. It worked fine!
post #22 of 27
I've never tried using fondant with my cream cheese but don't know that I'll ever try, now! Thanks for sharing this &, potentially, saving me a headache!
Legal, licensed, and insured since May 2011!
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Legal, licensed, and insured since May 2011!
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post #23 of 27
I had the same thing happen to my DH's cake. He is diabetic and I made a vanilla pudding/whipped cream filling and covered it in fondant (thinking he could just scrap that off before eating). An hour after the fondant went on, it started to weep at the bottom. Four hours later, the fondant was sliding off the sides and turning into a wet gooey mess. So disappointed but learnt my lesson. Next time, I'll have to dirty ice it in ganache first to seal in the pudding filling so it won't affect the fondant.
post #24 of 27

Soooo glad I'm not alone!  Unfortunately, I did not have enough time to redo anything.  It was a garden themed red velvet cake for my niece's birthday.  I showed up to the party wishing I could accidentally drop the cake in the driveway, lol.  I had spent days prepping so many of the fondant accents (intricate lady bugs, bumble bees, birds and flowers galore) for the cake and cupcakes but saved the fence/posts for last.  I cleverly thought I was doing myself a favor because I wasn't sure how tall the 4 layer cake would come out.  And why make the fence border before I knew how tall it should be - duh, not thinking I could just shoot for big and size them down. 

 

I've only recently started experimenting with fondant decorations on my cakes.  I've always made the same marshmallow fondant recipe way in advance so it can be colored and set a week prior.  I even bought tylose powder this time to create more of a gum paste for some of the delicate flower work.  Last time I let my cake sit in the carrier overnight and learned my first big lesson.  This time I thought I was ready to move forward.  Until the fence just melted before my eyes and ended up a brown pool around the cake.  I should have just scrapped it off and refrosted the sides - then just added the sunflowers.  But I was still in shock when it happened and couldn't look past the problem.  Then I read post after post of "I never have trouble with fondant melting on buttercream" and think something is seriously wrong with me.  Finally, I recall reading that cream cheese is like 50% water.  So I can see why this all went horribly wrong. 

 

I want to test this out again to see if it can be done...or should I say if I can properly do it!  I don't know if I would attempt it on cream cheese frosting again.  I would add plenty of tylose to the fondant and roll it out thick (mine was probably too thin looking back) and see if it would dry days in advance.  When I first make the marshmallow fondant I get it pretty stiff but then rub it with shortening and wrap it up in plastic wrap and put it in a zip lock bag.  Everyone seems to warn more about it drying out and cracking.  But me - I notice that it can get very soft by the time it comes to use it.  I always think I've added enough powdered sugar because it's firm at first.  But after days or a week of resting it gets real soft.  I might need to work in some more powdered sugar before molding/rolling..especially in the pieces I colored.  The red is notoriously gooey from the ton of color paste I have to add...and I do realize that the color deepens with time so I try not to overdo it. 

 

Anyways - I think I need firmer and thicker fondant cut-outs.  I swear I will figure this out!!  I am a notorious copy-cat when it comes to cake decorating designs and themes.  So I know exactly how I want the finished cake to look.  I spend all this money on ingredients and supplies and then hours upon hours of my time.  Then when it turns out nothing like that picture I get really really discouraged.  I know I have to dust myself off but it's really hard to in the moment.  I was happy to read today that I'm not alone. 

 

 

 

IMG_20130506_155016.jpg 18k .jpg file
post #25 of 27
I have no experience truly I'm very interested in learning, got very excited this month but then I get scared of all that can go wrong.
As I read and see the pics I remember things can happen to anyone and we keep learning as we go.
Na I'm still scared.
post #26 of 27

The problem here is the whipping cream. I think a good crusting cream cheese frosting will be ok covered with fondant.

 

I frost ALL my cakes with Pastry Pride. It's a non dairy whipped topping that comes in a frozen liquid which once thawed has to be whipped to the firmness you want.

If you look at my pictures you will see that I use fondant and gumpaste accents on my cakes.

 

I also learned the hard way. I did a polka dotted cake and used gumpaste dots in all colors. After a few hours they slid off the sides of the cake leaving a colored slimy trail.

 

BUT I have the remedy for that! Under all my cut outs, plaques and decorations made with fondant or gumpaste, I smear a thin layer of melted white chocolate. This acts as a barrier from the moisture of the whipped cream. Believe me it works wonders. I have even used it under fondant draping and they do not slide off. Trust me friends, this works!

 

And even if you try cutting your fondant/gumpaste thicker, add tylose or dry them for a month, once they touch the moisture from the whipped cream they will start to dissolve. By using a bit of melted chococlate under them, they will stay put! Here are a few cakes where I used this technique. Everything on the sides of these cakes are gumpaste or fondant with a thin smear of melted chocolate underneath.

7" and 11" rounds all frosted in Pastry Pride. Red tier was airbrused to achieve that shade of red. All decorations are gumpaste glued on with a little melted chocolate. 6" matching smash cake for baby!

 

8" and 11" rounds all frosted in Pastry Pride. All decorations are gumpaste and tip tier was airbrushed in red. The hat is RKT covered in fondant, ears and bow are gumpaste/

 

this cake was all frosted in Pastry Pride All decorations are modeling chocolate. I do not know who originally made this cake, I worked off of a pic the customer gave me.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #27 of 27
Using white chocolate to "glue" on accents is a really good idea.  Thanks for the tip Dora!  I've heard others reference Pastry Pride and it interests me.  I think I'd like to give it a try.
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