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cream cheese icing and fondant

post #1 of 15
Thread Starter 
Does anyone have any pictures of cream cheese icing "eating" the fondant? Does it really melt it? How long does it take this to happen? Does it also happen to fondant decorations? How do I get aroundthis and still use cream cheese fflavor
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post #2 of 15

I believe there's a cream cheese flavouring at you can buy to add to regular buttercream. Others who have used it will be able to tell you exactly what that is.

 

I don't have pictures, no.

 

Even if you don't believe all the people who told you that in the last thread and decide to go ahead and use it under your fondant, (which, by the way, will mean that you need to fridge your cake, which causes a lot of issues with condensation for many people. Not others, but if you've never done it, I wouldn't try it on a wedding cake) please don't use it to attach all those flowers.

 

Use royal icing, or sugar glue, or CMC glue, or melted white chocolate.

 

And I would really have to suggest buying a small amoutn of fondant and getting started on those flowers. There are hundreds of them on the cake you're trying to copy, and you'll be surprised how long they take to make. And they really need to be dry before you dust them, if you're doing that, or sticking them on the cake, if you're not.

post #3 of 15
Thread Starter 
Its not that I don't believe everyone, I just wanted to see how bad it is, and how long it takes. I guess it really doesn't natter now, because they decided they didn't want fondant now anyways.I would love to buy fondant now and get started on the flowers, but I can only order it online and by time it ships I will be in ohio. So the best I can do is buy it now and shop to ohio.
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post #4 of 15
Thread Starter 
They still want cream cheese icing though and the flowers. :/. Can I use royal icing to attach flowers to cream cheese icing?
My mom keeps asking me if there is a way I can make the flowers out of cream cheese icing too? I told her I don't know if it can be done, but i myself probably cannot do that.
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post #5 of 15
Thread Starter 
I think I am just going to tell them that I can only fill with cream cheese icing And frost with buttercream. Sorry for posting so mamy times in a row.
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post #6 of 15

If you're frosting with buttercream, you can just use a little dab of it to attach the flowers, they'll be fine.

 

Just remember though, if you use cream cheese in the middle, you'll have to keep the cake in the fridge until a couple of hours before it's eaten. Do you have a lot of fridge space where you'll be working?

post #7 of 15
Maybe you can use lorann oil to flavor your buttercream to taste like cream cheese instead of using cream cheese at all. ...only thing is I've read that it really strong flavoring so you only use a little bit to flavor the whole batch here's a thread about it.

cakecentral.com/t/727485/using-lorann-oils-to-flavor-buttercream-and-ganache/15
post #8 of 15
Thread Starter 
Thankyou forbthe info. And ill be assembling it at the wedding hall. I hope they have a big enough fridge.
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post #9 of 15
Thread Starter 
I have at least one more question lol. You ladies are so helpful. My mom has this crazy idea that ill be piping all of the flowers into the cake? That's crazy right? Or am I being silly? Which seems easier? To pipe? Or to cut out of fondant?
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post #10 of 15
I don't think the flowers on that cake can be piped they need to be made out of fondant.
post #11 of 15
Thread Starter 
That's what I thought as well. Thankyou
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post #12 of 15

If you've never piped flowers, cutting them out of fondant is certainly easier. Plus, you can do them a couple of days before, depending how far ahead you're at the location.

 

Can I suggest calling the venue and asking about refrigeration? If you have actual cream cheese in the middle of the cake, it will need to be in the fridge until a couple of hours before it's eaten. Not a couple of hours before the wedding starts, or before you set up. Before it's eaten.

 

Really, look into getting the flavouring. IT will make your life so much easier. Tell the B&G that if they want the cake out for display during the reception, they can't have a perishable filling in it.

post #13 of 15
Thread Starter 
Good to know thank you. And I've piped flowers before, just no hydrangeas or cherry blosdom shapes.
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post #14 of 15
Thread Starter 
The oil is reasonably priced. 4oz bottle should definitely be enough right? And I want the bakery emulsions not the candy oils? At work I've used candy oils to flavor butter cream, but u think that's only because I work at a candy shop?
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post #15 of 15

I believe the one that's recommended a lot here is Lorann brand.

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