Hi everyone!

I am curious if anyone has ever covered a Red Velvet cake, frosted in cream cheese icing with fondant.  Does the cake have to be refrigerated? I have a client that wants a red velvet cake covered in fondant with cream cheese frosting for a birthday party. But wants to leave the cake out for an extending period of time for the table display. I am very cautious when it comes to dairy products being left out over long periods of time.

You can put cream cheese under fondant, but you cannot safely let it sit out for an extended period of time. 

It should be refrigerated.

I wouldn't do it in this case. Not worth the risk.

Thank you! I agree, I ratter just play it safe.

AThis cake: [URL]http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6[/URL] was all red velvet with cream cheese & fondant. I delivered about 45 min before rehearsal so it was out of fridge about 4-5 hours. Held beautifully.

I did for my mayan temple cake.  I used the recipe on the Texas Cottage Food Law website, which does not need to be refrigerated:  http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

It tastes great and was very stable underneath the fondant.  I thank Kelley Masters for making that possible!!

THANK YOU SO MUCH!!! This is going to be a big help!

THANK YOU!!!!!

A

I was happy to find I could use this recipe, too (also in TX)! And I agree that the consistency still allows for piping.

AI was wondering how the cake turned out? I am making a red velvet with cream cheese and fondant. Did you have to put the cake in the fridge at all?