I Have A Whole Ton Of Questions! Please Help!

Decorating By feilcabinet Updated 17 Mar 2014 , 7:06am by morganchampagne

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feilcabinet Posted 17 Mar 2014 , 4:44am
post #1 of 4

Hi everyone. 

I'm very new to the cake decorating scene(I've only ever been commissioned for cupcakes and donuts and things of that nature), and have just been commissioned to do my first ever party cake. The cake is needed for a surprise 50th birthday party for a friend of mine's mother.  I have some questions that I desperately need answered, and help would greatly be appreciated. :grin:




Alright, to break down exactly what I need. I'll be making a 3 tier circle cake (10", 8", 6") that will hopefully serve 55 or more people. (Crazy, I know to try this for my first cake). I have a basic design down (green 50's cut out of gum paste or fondant or something like that) spiraled around the cakes layers as well as 3 bows on the very top. She told me that I could do whatever other color I wanted(I wanted white, to be safe and easy) but she also likes neon colors. 

I was thinking that I could do bright green 50's and maybe a pink frosting/fondant? Or possibly blue fondant? I'm so confused on what to do here. 


Anyway, here are some questions that I have:


1. Is it alright to use a cream cheese frosting under fondant? (The cake needs to be gluten-free Red Velvet, so a cream cheese frosting is a must)

2. Should I refrigerate the cake after it is covered? (I'll be baking the cake a day or two in advance) 

3. Will fondant start to sweat and look wet if I let it sit out after being refrigerated? 

4. I'm too broke to buy Duff brand fondant, and I've read that Wilton's tastes terrible. Is Michele Foster's fondant really as good as I've heard? 

5. Should I even bother with fondant or should I just stick to a colored cream cheese frosting? 


I'm sure I'll have more questions, but for now these are the only one's I can think of. 


Thanks again in advance for any help! ;-D

3 replies
mattyeatscakes Cake Central Cake Decorator Profile
mattyeatscakes Posted 17 Mar 2014 , 5:35am
post #2 of 4

AIf u use cream cheese frosting under fondant, use the crusting cream cheese recipe. U can easily search the recipe online, even here in CC. It's good and crusts so you can easily add the fondant. But yes, you have to refrigerate it.

I don't buy fondant, i make my own using a simple and pretty standard Marshmallow fondant (MMF) recipe. U can also search the recipe online. It's cheap, easy to make and tastes pretty good. You have to make and tint it at least 24 hrs prior to using to let it rest/settle.

People are 50/50 regarding putting fondant cakes in the fridge. I do it all the time. Yes it sweats but just take it out about an hour prior to the party and let it dry. Minimize handling it to avoid fingerprints. Also it'd help if you have a fan blow directly on it. I'd rather be safe than risk food poisoning.. Hehehe

Good luck on your cake :)

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bubs1stbirthday Posted 17 Mar 2014 , 6:47am
post #3 of 4

I don't really have much to add except to say that as a beginner I personally had ALOT of trouble with marshmallow fondant until I discovered a recipe with corn syrup and glycerine in it, I then adapted my mm fondant recipe to the one with the extras in it and played around with it until I got it to a texture and pliability that I was happy with so if you are going to make your own (which is super easy once you figure it out) I would find a recipe with those ingredients as well as the marshmallows and icing sugar of course. Good Luck.

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morganchampagne Posted 17 Mar 2014 , 7:06am
post #4 of 4

AI would not fumble around with fondant at this stage! You haven't had time to practice, and since its your first party cake you want to stay in your comfort zone,id just color the icing.

Cream cheese icing should be a crusting one if you decide to do fondant, which I would stay away from for this project.

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