Hello all... I am fairly new to the world of baking. With that said, I was asked to make a carrot cake with cream cheese frosting. I have never made this kind of cake in a tiered cake covered in fondant. I wanted to know if this would hold up like a yellow or chocolate cake (which is what I've done so far) with regular buttercream frosting??

Any knowledge shared is greatly appreciated!

Thanks

Hi and welcome,

Cream cheese frosting doesn't do well under fondant.

I've done a carrot cake with cream cheese butter cream filling covered with regular butter cream icing and the fondant worked out okay since it wasn't in contact with the cc filling.

I have never been able to use creamcheese frosting under fondant. The fondant begins to sag and droop after a little while. Both butter and cream cheese become tooooo soft at room temperature.

I do what Cakestyles does. =)

If its a crusting cream cheese buttercream there shouldnt be a problem with the fondant.

Ive never stacked my carrot cake, ive only made cupcakes and what I can tell from my recipe it is a very moist cake aka fragile i dont know if thats safe.

Thank you all! I am glad that I asked before I attempted a mess of a cake! I definitely would of had a cake to submit to the disaster album!

Another question...

When making the carrot cake cupcakes, does anyone recommend a specific cream cheese frosting? And a way to make the application of the frosting look better then spreading it on with a spatula? -I know you can use different tips and apply with a pastry bag but I'm not sure if the icing I have used in the past just wasn't made for piping on or if I am doing something wrong?

Thanks again!

Cream cheese icing is notoriously soft and difficult to pipe or to get a piped swirl to stand up nice and firm.

I suppose you could add extra powdered sugar and pipe the icing on with a 1M tip to make a nice swirl.

I recommend refrigerating the cc's until you're ready to deliver them so that the swirl stays firm enough for transport.

Good luck!

The Decorator Cream Cheese Frosting in the recipes section here is really good and firm. Tastes delicious too.

http://cakecentral.com/recipes/4183/decorator-cream-cheese

The cream cheese frosting I use is;
8oz. softened (room temp.) cream cheese
4 Tbsp. (1/2 stick) softened (room temp.) butter
Combine butter and cream cheese in a large bowl with an electric mixer until combined, approx.30 seconds.
3 cups confectioners' sugar,sifted
Add sugar, a little at a time, blending with mixer on low speed until it is combined.
2 tsp. pure vanilla
Add vanilla, then increase mixer speed to medium and blend frosting until fluffy.

It is sooooo..... good, but soft. I have used it on cupcakes, 1M tip to make swirl...Can not pile it up high though it will not stay and must be refrigerated to keep it's shape well.

This is the only cream cheese butter cream I use. It's a crusting frosting and works great under fondant. I always get rave reviews when I use this frosting. http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing

It will work if you use a crusting cream cheese icing. The main thing is to make sure that it is firm enough hold up to the weight of the fondant.