Cream Cheese Frosting And Fondant

by Gwen
(Hayward, CA, USA)

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?

Answer

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.

I 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?

Answer

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.

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.