Cake Decorating Community - Cakes We Bake

Fondant decor on cream cheese frosting- Melting?!

Although I TRIED to talk the client our of it, she wants the cake covered in cream cheese frosting. I never do, even when it has a cream cheese filling. I always finish my cakes with IMBC or fondant.

HOWEVER.....

My concern is whether any fondant pieces I add to the cake will melt. There are supposed to be hydrangeas as the main decor element, and although I will do SOME of them with buttercream, I wanted to add fondant/gumpaste ones as well. 

Does anyone have experience with this to share?

I suppose I could do a test but I always think to come to you guys first! You're all so terrific with advice!

Thanks!

Views: 916

Reply to This

Replies to This Discussion

This cake was frosted with a crusting cream cheese buttercream, decorated with a gum paste hydrangea and there was no problem.  I would suggest adding the fondant and / or gum paste elements at the last minute.

WOW- that's a beauty! I REALLY didn't want to use a "crusting" anything. I've tried so often, and can never get it right, or to be NOT grainy. PLUS, I always make an IMBC Cream Cheese filling and fear that the crusting one will taste far different from the filling, which is what the customer did NOT want. sigh.....................
Paige
If you add just add 2 tablespoons of meringue powder to your IMBC, you won't taste it, and it will crust beautifully. You won't notice any graininess either. I've done it, and icing tasted fine.

Thank you June, I will definitely try that. 

I had given a friend a few balls of colored fondant to test out on HER cr. cheese frosting (just cr. cheese, butter, 10X) and the fondant pieces MELTED. They literally turned into puddles on top of the frosting when refrigerated overnight! I'm hoping that dried, gumpaste flowers will fare better. I really need to finish the cake the night before they pick it up in the early am. so I need those pieces to hold up under refrigeration for a few hours.

Thanks again!

Another trick Paige is to use white or dark chocolate as a barrier between your fondant and icing. Make a disc of chocolate on wax paper. Attach disc to fondant decorations with warm chocolate. Then add warm chocolate to the disc and place on cake.
Hope this helps.

Thanks June- another great tip. Always glad when I consult here :)

As June said,  I have also made a "platform" or base for my gum paste decorations using a piece of fondant for them to set on...just a small piece of fondant the size of the decoration which could be removed at the same time as the decoration.

Good to know, thanks- I just don't want any colored fondant /gumpaste items to melt and bleed all over this cream cheese frosting, as it did with the test I did!

Beautiful cake well done..  your cream cheese frosting looks like it is sturdy..

Sandra Smiley said:

This cake was frosted with a crusting cream cheese buttercream, decorated with a gum paste hydrangea and there was no problem.  I would suggest adding the fondant and / or gum paste elements at the last minute.

Thank you, Patricia!  It is very sturdy and crusts slightly like crusting buttercream.  Edna de la Cruz has the recipe on her website.

Reply to Discussion

RSS

© 2019   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service