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Has anyone ever covered a Red Velvet Cake with Cream Cheese icing with Fondant?

post #1 of 10
Thread Starter 

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.
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post #2 of 10

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.

post #3 of 10
Thread Starter 

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

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Jimmy's Cakes
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post #4 of 10
This cake: http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 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.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #5 of 10

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!!

post #6 of 10
Quote:
Originally Posted by ConnieJ View Post

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!!

How funny, that's the recipe I use for my cream cheese frosting! I am in Texas and want to be under the CFL but was worried about my cream cheese frosting. Wow. The website says it's too soft for piping but I've piped mine and it retains its shape

post #7 of 10
Thread Starter 

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

Jimmy's Cakes
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Jimmy's Cakes
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post #8 of 10
Thread Starter 

THANK YOU!!!!!

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Jimmy's Cakes
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post #9 of 10
Quote:
Originally Posted by ibeeflower View Post

How funny, that's the recipe I use for my cream cheese frosting! I am in Texas and want to be under the CFL but was worried about my cream cheese frosting. Wow. The website says it's too soft for piping but I've piped mine and it retains its shape

I was happy to find I could use this recipe, too (also in TX)! And I agree that the consistency still allows for piping.
post #10 of 10
I 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?
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