Hi, I am attempting to make 3 cakes next weekend for my nephews and one of them has requested a red velvet cake with cream cheese frosting. I know you are not supposed to put cakes covered in fondant in the fridge, but then how do I keep it without the frosting going bad?
I am thinking that maybe I leave his till last to decorate on the day, and then take it straight over, but then how do they keep the cake? Sorry if this sounds silly, I'm very new to cake making and feeling a little overwhelmed...
Any advice would be greatly appreciated, thanks

cream cheese typically = refrigeration.

Of course you could have a pretty cake sitting out that would send everybody to the hospital...#just saying.

Fondant cakes can be refrigerated. There are many threads on the topic. Do a search.

OP here's a link to a cream cheese BC that is shelf stable:
http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

Thank you so much for your reply!
I just want to clarify by 'shelf stable' you mean it can be left out on the bench? The recipe I have for cream cheese frosting is pretty much the same as the one from your link.
Thanks again!

It means based on the information provided (pH and aW) it does not require refrigeration. Just as the original site says, you are fully liable for however it turns out.



http://en.wikipedia.org/wiki/Shelf_stable_food

I would do a test run on this. I have read here on CC in the Cake disaster forum, that cream cheese under fondant will cause the fondant to melt. I read that the cream cheese must be a crusting cream cheese or it will not work. Personally, I have never done this but if I had a customer who wanted this, I would try it before commiting. I hope this helps!

The recipe I have for cream cheese frosting is pretty much the same as the one from your link.