Crunch Time. Help With Applying Fondant To Cream Cheese
Decorating By lovechocolate Updated 16 Oct 2012 , 8:11pm by BakingIrene
Hi all Thanks for past advice I am waiting to apply decorations to cream cheese frosting. But worried. How should I apply. Thinking of making fondant glue little water and melted fondant worried they will fall off sides after delivery. Any and all help would be gratly appreciated Thanks Maria
I don't apply fondant to a cream cheese frosting as a rule. If the cake is best served with cream cheese frosting, I will use it as the filling with a SMBC, all-butter american buttercream, or with a ganache outer 'crumb coat'. I like fondant on a hard, cold surface and IMO cream cheese just doesn't deliver.
You can still chill cream cheese icing for a pretty firm surface. Then all you need to do is mist it with some water before applying the fondant, just like you would any other crusting buttercream. If you want a really, really firm surface you can add a thin layer of SMBC over the top of the cream cheese icing - but still make sure to chill it before covering.
I don't apply fondant to a cream cheese frosting as a rule. If the cake is best served with cream cheese frosting, I will use it as the filling with a SMBC, all-butter american buttercream, or with a ganache outer 'crumb coat'. I like fondant on a hard, cold surface and IMO cream cheese just doesn't deliver.
I agree with this advice... Once I put fondant flower decorations on cream cheese iced red velvet cupcakes and after a little while the backs of the flowers turned to goo... the cream cheese icing will melt the fondant. Luckily the flowers were just laying on the cupcakes but I fear that covering a cream cheese iced cake with fondant, or even just applying fondant decorations to the side of the cake is risking a cake disaster. I would fill the cake with cream cheese and then ice with vanilla (or other complimentary flavor) SMBC, then you can apply your decorations without a problem.
Has anybody tried rolled buttercream on top of cream cheese icing? Like a 1/8" thick layer? Because that would cover without getting mushy. You could then add fondant.
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