sugarcha Posted 2 Apr 2012 , 1:56pm
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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

7 replies
ddaigle Posted 2 Apr 2012 , 2:13pm
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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.

sugarcha Posted 2 Apr 2012 , 2:17pm
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Thanks ddaigle hello Louisiana icon_smile.gif 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 icon_sad.gif

TexasSugar Posted 2 Apr 2012 , 2:48pm
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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.

ddaigle Posted 2 Apr 2012 , 4:27pm
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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.

sugarcha Posted 2 Apr 2012 , 7:21pm
post #6 of

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?

bakencake Posted 2 Apr 2012 , 7:35pm
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From what I hear, the cheese has lactic acid which breaks down the fondant. try a vanilla frosting. thumbs_up.gif

sugarcha Posted 2 Apr 2012 , 10:26pm
post #8 of

Umm makes sense Bakencake will do xx

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