I have a cake request for red velvet. I have shied away from red velvet due to the cream cheese frosting needing to be refrigerated. It will be a fondant covered cake, so I know you don't want to put it in the fridge. Any ideas? I appreciate any help.
Thanks in advance!
I refrigerate my fondant covered cakes all the time. Is there any reason why you can't refrigerate the cake?
I have just read that it can make the fondant get sticky or wet from the condensation.
I've never tried it before.
As I mentioned, I refrigerate fondant cakes all the time. Having said that, at different times of the year if it is very humid, there will be condensation appear on the cake when it comes out of the fridge. But left alone and not touched, the condensation will evaporate while the cake sits at room temperature. As has been discussed in other threads in the forums, if you put your cake in a box and wrap it with saran, when you bring the cake out of the fridge, the condensation doesn't hit the cake...the box will absorb it.
If you read the following thread Blakescakes explains it a lot better than I can.
As a matter of fact there have been discussions in the forums about freezing a completely fondanted and decorated cake and it being perfect when it is brought back to room temperature properly. The following thread is very informative and interesting! Again, look at Blakescakes post in this thread...
Good luck with your cake...
How about using some non dairy cream cheese.
Or using cream cheese frosting that you buy already made like Pillsbury.
but I found this online: Cream cheese frosting does NOT need to be refrigerated and this is from the USDA food inspectors that come to the bakery I work.We make from scratch cream cheese frosting using Philadelphia cream cheese. The inspectors say the sugar is a preservative and creates an unfriendly environment for bacteria.
and it's true you will find at some bakeries things frosted with cream cheese frosting that are in a non refrigerated display case, especially carrot cake items.
I use this frosting as my basic buttercream and it has cream cheese in it. It crusts nicely--unlike a lot of cream cheese frostings-- and it tastes wonderful.
1 8-ounce box of cream cheese
2 sticks of salted butter (8-ounces)
One 2lb package of powdered sugar
(can add a sprinkle of salt if it's too sweet...not much though!)
Cream together softened cream cheese and butter until very well combined. Slowly add the powdered sugar and beat until smooth.
You don't even need vanilla or anything else though you can add different things like zests and extracts to make different flavors of frosting. You can thin it with water or milk if you need to, but you probably won't have to. This frosting is amazing with red velvet cake.
This recipe doesn't require refrigeration and it's wonderful to decorate with too. The amount of sugar preserves the butter and cream cheese.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt
Thanks to all of you for your help. I really appreciate it.