Covering Carrot Cake With Fondant

Decorating By Charmed Updated 30 Apr 2010 , 4:33pm by dchockeyguy

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Charmed Posted 30 Apr 2010 , 1:59am
post #1 of 8

I was planning to make a carrot cake and iced it in traditional cream cheese icing and cover it in fondant and then I read that people had problems with oil oozing beneath the fondant and some other stuff. now I don't know what to do...Help!!

7 replies
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jjaj Posted 30 Apr 2010 , 2:04am
post #2 of 8

I recently covered a carrot cake in fondant, but i used buttercream. I didn't have any problems with it, but i don't know anything about using cream cheese icing. sorry =(

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all4cake Posted 30 Apr 2010 , 2:22am
post #3 of 8

I have used cream cheese buttercream (added cream cheese to basic butter/shortening icing) on carrot cake and covered it in fondant without oozing stuffs. I'll be doing another tomorrow night for a Saturday wedding as well. I wonder why the oil oozing issue with a carrot cake but not with other cakes that call for oil (some chocolate cakes...)...

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lorieleann Posted 30 Apr 2010 , 5:39am
post #4 of 8

I would do it with a white chocolate ganache and chill it well. I'm in love with ganache under fondant and don't want to go back to buttercream, ever!

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Charmed Posted 30 Apr 2010 , 2:47pm
post #5 of 8

what I read was that there is an enzyme in cream cheese that reacts with fondant and causes the oozing. I will have to do more search about it.

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Rylan Posted 30 Apr 2010 , 3:13pm
post #6 of 8

I've used cream cheese icing under fondant a few times with no problems. I have used the recipe from designmeacake. I used the cream cheese buttercream.

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rebew10 Posted 30 Apr 2010 , 3:35pm
post #7 of 8

I have only made one carrot cake an covered it in fondant. I iced it with a cream cheese buttercream and had no problems.

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dchockeyguy Posted 30 Apr 2010 , 4:33pm
post #8 of 8

I LOVE carrot cake and often make it for myself (I dont' ever seem to get requests for it). I've never had a problem using cream cheese icing and fondant. I've never heard about the emzyne thing.

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