Hi, I'm making a wedding cake and have been asked to make red velvet with a cream cheese frosting, covered in fondant, i have some concerns with the cream cheese frosting, how far in advance can I make this cake? To make it on the day would be impossible due to time constraints. I wont be able to refrigerate it due to the fondant as I don't want it to go slimy would it be ok to make it a couple of days before so I've time to ice it with all the details?
I'm in the UK and its really chilly here at the moment, so no risk of melting!
Cream cheese frosting under fondant can cause a few issues as the fondant can start to dissolve when it comes into contact with the cream cheese. I'd suggest using the cream cheese frosting as a filling and then use SMBC or some other frosting to cover the cake where it's going to come directly into contact with the frosting.
I've flavoured SMBC with LorAnn's cheesecake flavouring before and had really nice comments about the flavor combination of the SMBC with the normal cream cheese frosting.
Hope that helps!