I am making cupcakes with a swirl of cream cheese icing. I want to put fondant monograms on the top, but I've heard that fondant doesn't hold up well against cream cheese?
Has anyone tried this before? Or do I need to use a buttercream swirl instead?
Fondant holds up the same on top of buttercream and cream cheese icing. The only thing I would suggest is not to refregerate anything with fondant on it, because once you take it out of the fridge, condensation forms on it and, if you live in a hot, sticky climate, it will melt the fondant. An alternative is to box the cupcakes and wrap the box tightly in plastic wrap. Bring the cupcakes to room temp before unwrapping them, so that the condensation forms - and dries - on the wrapping, not on the cupcakes.