AHi everyone! Im new to cake central and Im so excited to finally be ale to talk to someone about my cake mistakes lol... Im making a red velvet cake with cream cheese icing and covering it with fondant. Every time I have tried to cover this kind of cake with fondant turns to a disaster as the cake always looks very lumpy and sometimes even the icing comes out from the bottom. How can I avoid this as red velvet is one of my favorite cakes to make?
P.s. I do ways refrigerate cake until it sets but even with that it still looks lumpy
AHi sabrinask! I have read on other threads on CC that its not a good idea to cover cream cheese with fondant,maybe you could try regular old buttercream? I know somebody here will definitely be able to help you xx
I would never, ever cover a cake in "traditional" cream cheese icing. It's just not stable enough.
AI have tried buttercream icing and thats the one i use for most of my other recipes, but for red velvet I dont really like buttercream much. I was thinking of putting a thin layer of creamcheese icing and then ganache before covering with fondant. What do you think?
What you do is make multiple layers of red cake filled with your cream cheese frosting.
Then frost the exterior of your cake with regular butter cream, it doesn't have to be thick enough to taste, just to support the fondant. Then you get your desired taste and looks.
AThank you, I think I will try the buttercream for exterior I dont want the dents on my cake... I hope I still get all the great feedback ;)
AOooh that sounds like a good idea xx
I agree with other posters - Fill cake with cream cheese frosting.
However, what using white chocolate ganache under the fondant? I did this for a family wedding cake (bottom tier Red Velvet) The result was - no seepage from the cream cheese filling - as moisture was locked in. The ganache flavour blended well with the red velvet. Using ganache as an undercoat also provided a good stable base for the fondant.
Hope this helps!
Ganache is almost always the best taste available. BUT white chocolate ganache is way more expensive then butter cream frosting.
A@ margaret393 thank you so much for your advice... I really like like the idea of using ganache. I only have 6 months making cakes and is something I love love to do, so any advice is greatly appreciated it.