AI got a cake order for a birthday, it's a round 3 layer red velvet cake with cream cheese frosting an white MMF . I filled it and did a generous crumb coat of the cheese frosting ...so should I go ahead an put on fondant or do a coat of SMBC, then put on fondant?? Thanks in advance :)

I would never put fondant on a caked iced in cream cheese or whipped icing.  The "decorator's cream cheese icing" on this site is more stable as it is a cream cheese flavored butter cream...but your regular cream cheese icing.......no.   I don't use SMBC, so I cannot comment on that. 

i don't know why you would need more icing

but you probably have to keep it at or below 40 degrees unless you have a cream cheese recipe that is safe at room temperature--if it's not specifically rated as such, as safe at room temperature, then you need to assume that it must be kept cold

AThanks ladies! This customer was very specific about how he wanted this cake for his gf . I told him that being it's cream cheese frosting it must be refrigerated ..due to the dairy product. I told him that fondant over cream cheese frosting isn't a real good idea but he was insisting on it!

Good luck cakelady.....if it sets me up for failure...or is just not a right cake thing to do...I do not let the customer get what they want.    I so hope you have a great cake for this guy.    Let us know!!   And show is pics!!

A

Thanks d daigle :) I will post pics when it's finished!

AFondant over cream cheese icing is asking for trouble. Any little pocket of air under that fondant is a potential space for mold to form with the cream cheese. I would definitely not take that chance no matter how insistent he is. It's not worth it.

This is the end result! Red velvet cake, GF's favorite color (purple), bite size snickers for her border, piped purple SMBC under flamingo and between an on top of the snickers. 

did the fondant hold up with the cream cheese frosting on the outside? How far in advance did you cover the cake ?