Heyy everyone need help. I made red velvet cake, 2 levels and covered in frosting (creamcheese,vanilla essence, icing sugar and butter) and left it to rest in fridge for about 30 mins then covered in fondant straight away. Cake totally a mess and fondant cracking and frosting coming out of cracks. Any advice? didnt put a very thick layer of frosting
I always completely ice and chill my cakes before covering in fondant with no issues. I do not, however, cover a cake iced in cream cheese or whipped icing. Not stable enough. I think your icing choice may have been your problem.
Thanks ddaigle hello Louisiana this is my first time using it, think I should have only used it in betweeen layers right? what a shame as cake tasted so good
I would search cream cheese icing and fondant. I want to say the two do not get along, but I haven't put them togeter myself.
Using as a filling is ok. Just not as an icing under fondant. There is a "decorator's cream cheese icing" recipe here on CC that is very stable, but that is due to the large amount of powdered sugar. I used it once and didn't like it because due to the large amount of PS, it didn't taste like the traditional cream cheese icing ---to me.
Thanks Ladies, I have made a second attempt at trying to decorate the red velvet and I managed even though it aint the neatest cake buy hey im still practicing and my sister got the cake. will post a pic. What do you reccomend as an icing?
From what I hear, the cheese has lactic acid which breaks down the fondant. try a vanilla frosting.
Umm makes sense Bakencake will do xx