Cream Cheese Frosting And Fondant

by Gwen
(Hayward, CA, USA)

A Square Fondant Wedding Cake

A Square Fondant Wedding Cake

Question 1.


I am new at making cakes and I have been asked to make a 3 tiered wedding cake, flavor red velvet cake, with cream cheese frosting, and covered in fondant.

Because the wedding will be taking place outside, I am wondering if the cream cheese will hold up underneath the fondant?

Lorelie's Response

Hi Gwen

As you probably know, fondant cakes should not be refrigerated or they will become sticky and lose their porcelain finish. The cream cheese icing will be fine under the fondant for a couple of days outside the refrigerator as long as you keep the cake in a cool dry place.

Generally when making a fondant wedding cake you frost and fill it at the last possible moment before delivering it.

NEW: According to some posters here at Wedding Cakes For You Satin Ice Fondant can be refrigerated without issue.

Enrobe the cake the day before the wedding if possible, this leaves some time to resolve any issues and to do any elaborate decorating.

Question 2.

I have a recipe for a basic 3 layer round cake but for me to make a 16", 12", and 8" square wedding cake do I just make small batches and fill the cake pans as I go or is there an easier way for me to make one large batch?

Lorelie's Response

It depends on the size of your mixer. Assuming you have a Kitchen Aid mixer you can multiply your recipe by 2 or 3 at once. This will save you some time.

Here is a link to a 6 quart Kitchen Aid Professional size mixer.
KitchenAid KP26M1XOB Professional 600 Series Mixer With Pouring Shield, 6 Qt, Onyx Black

It will open in a new window for you.

If you go here you will see my white wedding cake recipe. The original recipe at the top and then one that I use for 14 10 and a 6 inch round wedding cake below that. I multiply it by 6 and use the large mixer pictured on that page. If I was using my Kitchen Aid I would multiply it by 2 and make 3 batches.

You will need even more batter for your larger square wedding cake.

Good Luck :)

Please send us a picture with a post on your finished cake. I am sure my readers would love to see it.Feel free to ask me more questions and I will do my best to answer them for you.

Some of the links on this page are affiliates. This means that I will receive a small commission if you purchase a product through them. There are no extra charges for doing so. This helps me keep the information on this website free of charge. Because my name is attached and your satisfaction is very important to me, I only recommend products I have purchased or would purchase myself and which I believe you would benefit from.

Comments for Cream Cheese Frosting And Fondant

Average Rating starstarstarstarstar

Click here to add your own comments

May 04, 2010
Rating
starstarstarstarstar
Thank you
by: Gwen

Thank you so much. That helps me out a lot. I will post a pic as soon as its complete.

May 04, 2010
Rating
starstarstarstarstar
Your Welcome!
by: Lorelie

You realize this could mean a future career for you don't you :)LOL
Can't wait to see the picture, and find out how it went.

Jul 31, 2015
Rating
starstarstarstarstar
First Big Cake
by: Lisa

So i am making a cake for my sons first birthday and i have watched so many videos but have questions…i want to do a two tier cake…12 inches topped with 9 inches. i want to do red velvet with cream cheese frosting…i then want to cover it with fondant…will these 3 components work together? can i make this 3 weeks in advance and then cover and freeze?

Aug 05, 2015
Rating
starstarstarstarstar
Freezing the cakes
by: Lorelie

Hi Lisa, Yes you can do all of that. You could freeze it, but it is a bit risky to freeze the cake covered in fondant. I have done this in the past and it can cause condensation issues when you de- frost the cake. You are better off freezing the cakes after you fill, and crumb coat (and frost if you like) then thaw it a bit before putting the fondant on, say the day prior to the wedding if possible. If not possible than freeze it very well covered and boxed and let it come to temperature inside the box away from the open air. The condensation will eventually dry but it may leave the fondant shiny (some people like it shiny) Good luck :-)

Mar 19, 2016
Rating
starstarstarstarstar
Many questions
by: Erla

Hi, I'm kind of new at this, what size round cake do I need for 40 people?, if doing a 2" based on a 2 layer or 4" high cake, if is a 12" or 14", do I just double a recipe that is for two 8" round cake?, hope you understand what I'm trying to say!, the baptism is on a Saturday, should I bake, btw will be using, cream cheese w marscapone for the inside and coating. Could I do these on Thursday put in fridge and do the fondant and decoration on Friday and leave it out,room temp till Saturday?,when writing on fondant I use royal icing?, thanks, would really appreciate your input, thanks again.

Sorry Erla. I was sick with the flu for a couple of weeks. Right when you asked your question,. I j hope you were able to figure it out.

Click here to add your own comments

Return to Fondant Questions.

Clickable link to return to the home page
Back to Top
Page copy protected against web site content infringement by Copyscape