Jimmyca Posted 6 Feb 2013 , 3:47pm

Hi everyone!

 

I am curious if anyone has ever covered a Red Velvet cake, frosted in cream cheese icing with fondant.  Does the cake have to be refrigerated? I have a client that wants a red velvet cake covered in fondant with cream cheese frosting for a birthday party. But wants to leave the cake out for an extending period of time for the table display. I am very cautious when it comes to dairy products being left out over long periods of time.
9 replies
melanie-1221 Posted 6 Feb 2013 , 4:21pm

You can put cream cheese under fondant, but you cannot safely let it sit out for an extended period of time. 

It should be refrigerated.

I wouldn't do it in this case. Not worth the risk.

Jimmyca Posted 6 Feb 2013 , 4:28pm

Thank you! I agree, I ratter just play it safe.

DeliciousDesserts Posted 6 Feb 2013 , 6:04pm

AThis cake: [URL]http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6[/URL] was all red velvet with cream cheese & fondant. I delivered about 45 min before rehearsal so it was out of fridge about 4-5 hours. Held beautifully.

ConnieJ Posted 6 Feb 2013 , 8:23pm

I did for my mayan temple cake.  I used the recipe on the Texas Cottage Food Law website, which does not need to be refrigerated:  http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 

It tastes great and was very stable underneath the fondant.  I thank Kelley Masters for making that possible!!

ibeeflower Posted 6 Feb 2013 , 10:47pm
Quote:
Originally Posted by ConnieJ 

I did for my mayan temple cake.  I used the recipe on the Texas Cottage Food Law website, which does not need to be refrigerated:  http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 

It tastes great and was very stable underneath the fondant.  I thank Kelley Masters for making that possible!!

How funny, that's the recipe I use for my cream cheese frosting! I am in Texas and want to be under the CFL but was worried about my cream cheese frosting. Wow. The website says it's too soft for piping but I've piped mine and it retains its shape

Jimmyca Posted 6 Feb 2013 , 10:55pm

THANK YOU SO MUCH!!! This is going to be a big help!icon_biggrin.gif

Jimmyca Posted 6 Feb 2013 , 10:55pm

THANK YOU!!!!!

ConnieJ Posted 7 Feb 2013 , 2:05am

A

Original message sent by ibeeflower

How funny, that's the recipe I use for my cream cheese frosting! I am in Texas and want to be under the CFL but was worried about my cream cheese frosting. Wow. The website says it's too soft for piping but I've piped mine and it retains its shape

I was happy to find I could use this recipe, too (also in TX)! And I agree that the consistency still allows for piping.

sarim Posted 13 Oct 2013 , 3:22pm

AI was wondering how the cake turned out? I am making a red velvet with cream cheese and fondant. Did you have to put the cake in the fridge at all?

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