Fondant With Cream Cheese And Smbc Frosting

Decorating By joanneeland81 Updated 13 Mar 2012 , 12:10am by KoryAK

joanneeland81 Posted 8 Mar 2012 , 12:59pm
post #1 of 6

Hi CC bakers. Hoping you can help.

If I want to frost my cakes with either SMBC or cream cheese frosting and then cover in fondant - how do I store it? I know that I have to refrigerate SMBC and cream cheese, but I also know I can't refrigerate my fondant without it melting.

I'm confused as to how to store it? I would like to make it a few days in advance.

Thanks in advance

5 replies
scp1127 Posted 8 Mar 2012 , 1:28pm
post #2 of 6

Why would your fondant melt? If it is homemade, you may want to ask members that use your recipe.

Fondant will be ok in the refrigerator. Cream cheese must be refrigerated, but SMBC, cooked to above 160 degrees, can stay out for awhile.

joanneeland81 Posted 8 Mar 2012 , 1:40pm
post #3 of 6

Thanks for the reply. I am in the UK and we don't tend to make our own fondant - well, at least I don't so I use a good shop-bought one. It melts in the fridge when it's in there too long........

KoryAK Posted 8 Mar 2012 , 6:38pm
post #4 of 6

If you are in a humid place, there are steps you can take to keep you fondant from getting glossy, but it shouldn't melt at all.

joanneeland81 Posted 12 Mar 2012 , 4:59pm
post #5 of 6

Sorry, maybe I'm not clear - it doesn't melt, it goes sticky and shiny....not sure what to do with it when it goes like that??

KoryAK Posted 13 Mar 2012 , 12:10am
post #6 of 6

You just wait and don't touch it - it will dry up on it's own icon_smile.gif

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