Anyone who has tried covering cream cheese icing with fondant can you share your do's and don'ts.
I am not expert, but I just covered a red velvet cake w/the crusting cream cheese icing found in the recipe section. It's the steak cake in my photos The problem I had was that I am in southern Louisiana and it's HOT! The CCC got soft quickly and I had to return it to the fridge often to keep it firm and keep it from leaking out from under the fondant.
I also put too much icing on and had to scrape some off.
I have never tried it but was talking with a friend and she told me that it does NOT work together. she had even asked an experienced decorator and she told her the same thing..
Why wouldn't ot work together? The cc ici won't melt the fondant... so it should be fine.