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1. 

   ******
   Posts: 14
   

   Hi,
   I have been asked to make a red velvet cake, crumb coated in cream cheese frosting and covered with fondant.

   I am just unsure about the shelf life of such a cake and what the appropriate storeage should be. (I know fondant shouldn't be kept in the fridge)
   I plan to make the cake the night before the event.

   I'm from Scotland. No humidity problems here!

   Posted Feb 22 2012 1:15 am #
2. 

   ******
   Posts: 3399
   

   Hi there- I would say that you should keep the cream…
   
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   Posted Feb 22 2012 2:07 am #
3. 

   ******
   Posts: 148
   

   Jillbakescakes, you can also mix some of your cream cheese icing…
   
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   Posted Feb 22 2012 2:28 am #
4. 

   ******
   Posts: 14
   

   Thank You. I usually make my frosting with 200g philly,…
   
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   Posted Feb 22 2012 12:40 pm #
5. 

   ******
   Posts: 14
   

   *I meant 600g icing sugar

   …
   
   (message shortened)

   Posted Feb 22 2012 12:40 pm #