Hi- I am a from-scratch baker and I have to make a cake iced with whipped icing and decorated for a child's birthday. I stabilize with vanilla pudding but use real whipping cream. Does anyone have any experience with decorating on whipped icing with buttercream and/or fondant? I obviously have to keep the cake refrigerated, so do you know how long until the fondant would begin to melt or bleed? Any suggestions on a barrier between the fondant and whipped icing?

Please, only recommendations for "from-scratch" as I will not use Bettercreme or other pre-made products and please only if you've had an actual experience with this situation- good or bad :)

I'm not really sure, as I won't do whipped cream on cakes, but maybe do a trial run? Make the whipped cream and put some fondant on it and experiment..I'd be interested in knowing! :)

Unfortunately I just got the cake order last minute and no time for a trial run! BUT, I'm just going for it and praying for the best. I'll let you know how it turns out. I stabilized with gelatin this time, letting the fondant dry first, and putting details on last minute, so I've got my fingers crossed!

Brush the underside of the fondant with unflavored oil! :) A thin layer will do. 

Thank you! I have to apply the fondant this afternoon so this is just in time! Thanks!