I have a cake that the customer wants cream cheese frosting, can I then cover it in fondant? I have never used fondant over cream cheese frosting and want to make sure that it will be stable enough to keep the fondant from sliding off. Any info would be greatly appreciated.
Thanks--Pam
I wouldn't do it, just because cream cheese requires refigeration, and if I'm not mistaken, fondant shouldn't be refrigerated, so it would not be a very workable combo...
Maybe someone else will know more--seems like I've seen some bakery experienced folks here who've said they refrigerate fondant cakes without problems.
I wouldn't leave it out unchilled with cream cheese involved, though.
If the customer is dead set on the look of fondant, choco-pan would be a good alternative. I have a bride who wants fondant but the cake combo she wants requires refrigeration. I contacted the makers of choco-pan and they said that it can be refrigerated. They suggest that you allow the cake to SLOWLY come to room temp tho. Im thinking of placing a fan near it to keep condensation from forming. HTH.
I've found I can get IMBC frostings smooth enough to resemble the look of fondant, but it might be a bit late in the day to try learning it for a cake for this afternoon...
There is also a wonderful white chocolate cream cheese frosting that I've used that smooths well with just a hot spatula--check my floating tiers cheesecake to see it...
I did it anyway. Put a little shortening in my cream cheese frosting to give it stability but it didn't alter the taste. The cake is not going to be out that long that the cream cheese frosting would ruin. I have made red velvet and Italian cream that I have not refrigerated (our own personal cakes) and they have sat out several days--have sone this way for YEARS--we are still here.
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