I am doing my first wedding cake in Sept and I am doing a trial run first. I have a couple questions
The cake is red velvet. can you use cream cheese icing with fondant over it? Does it work ok or should I do buttercream?
How long can this cake be left out at room temp without spoiling?
Any info will be appreciated
Personally I find that regular cream cheese icings are too soft and will melt in warm weather. I have a modified IndyDebi crusting american buttercream that I use with my red velvet that is a white chocolate cream cheese buttercream . I would have no problem using it under fondant. You can easily omit the white chocolate.
It's about half way down this page.
I'm sure others will have other cream cheese icing recipes that they will recommend as well. I can only say that when I used one that had equal parts cream cheese and butter that it was so soft it slid off the cake.
Thanks for the info. I will try this recipe