Hi Everyone
I am doing my first wedding cake in Sept and I am doing a trial run first. I have a couple questions
The cake is red velvet. can you use cream cheese icing with fondant over it? Does it work ok or should I do buttercream?
How long can this cake be left out at room temp without spoiling?
Any info will be appreciated

Personally I find that regular cream cheese icings are too soft and will melt in warm weather. I have a modified IndyDebi crusting american buttercream that I use with my red velvet that is a white chocolate cream cheese buttercream . I would have no problem using it under fondant. You can easily omit the white chocolate.

http://cakecentral.com/cake-decorating-ftopic-685989-30.html

It's about half way down this page.

I'm sure others will have other cream cheese icing recipes that they will recommend as well. I can only say that when I used one that had equal parts cream cheese and butter that it was so soft it slid off the cake.

Thanks for the info. I will try this recipe