Red Velvet And Fondant Question... Eeeek!
Decorating By bmarlow001 Updated 22 Nov 2009 , 7:40pm by chouxchoux
I have to make a red velvet cake for a customer this week but I'm having a little trouble deciding what to do about the icing, I would think that the normal cream cheese icing would be a bad idea considering I am using fondant to cover my cake... Does anyone have any ideas on how to do this? recipes? TIA!
That's what I was originally thinking... good to know there is one in here
I will def. try it out and see how it tastes. Thank you!
I recently did a groom's cake that was red velvet and had a similar debate, just because of the refrigeration issue. Mine was not covered in fondant but I ended up using my regualr buttercream recipe (Sugarshack's) and added one package of instant cheesecake flavored pudding mix. I tried just adding it in and it seemed a bit grainy so the next time, I mixed the pudding in 1/2 cup of boiling water and then mixed it in. I did add some meringue powder to make sure it crusted, but Sharon Zambito (Sugarshack) does not use any in her recipe. It turned out great; easy to work with and delicious. I see no reason why that wouldn't work under your fondant.
I use regular creamcheese icing on my red velvet cake. It's fine without refrigeration for up to 24 hours. I use it as a filling but use white chocolate ganache under the fondant. Yum. Yum.
I love the white chocolate ganache Idea! is there a good recipe on here you would recommend?
white choco ganache has to be a ratio of 3 parts white chocolate to 1 part cream. So, 8oz of cream would be 24 oz of chocolate. Let it sit for a few hours to harden up then smooth like you would a crumb coat.
P.S. nobody says you HAVE to use cream cheese icing with red velvet cake 
i used white chocolate ganache, made with gharedelli white chocolate under fondart....i was wonderful
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