Hi all, I’ve been asked to make a red velvet cake with cream cheese frosting covered with fondant. My past experience is that fondant and cream cheese don’t go well together. How do I go about doing this? Should I use cream cheese frosting as filling and SMBC to cover the cake? What about SMBC with cream cheese to cover the cake?

AI only offer cream cheese frosting as a filling and cover the outside with SMBC. I think if the buttercream is made with cream cheese it will still be too soft.

I use a thick cream cheese icing (by weight - 1 part butter, 2 parts cream cheese, 3 parts powdered sugar) to fill the cakes, dam and cover with IMBC, then fondant.