So this weekend, I made a cake for a friend, who’s daughter was turning 4. I used the red velvet and dreamy creamy white choc frosting from RHC (thanks Rose!) and then also filled with a white chocolate mousse. I was a little nervous about using the white choc/cream cheese frosting under fondant since it doesn’t seem to ‘harden’ as much as some others when chilled. But I’m happy to say that the cake was a success! I made the cake the night before and filled and frosted it, using a slightly thicker crumb coat covering the cake. I waited until about an hour and a half before the cake needed to be complete to add the fondant covering and decorations. It then had to ‘sit’ (in a fridge part of the time) for about two hours before being served. I was very pleased with how the icing held up under the fondant, see the pics below of the final cake.

What an adorable cake! I’m sure the birthday girl was thrilled with it. Good to know that the dreamy creamy frosting works under fondant.

Your cake is VERY festive and beautiful. Sound quite YUMMY too!

Wow, that is one gorgeous cake- and one very lucky four year old!

I love that there was so much thought put into even the back of the cake- it’s different than the front and has great detailing.  You have such lovely skills!

Thanks for reporting on your success with the cream cheese frosting under fondant, good to know.

What a great cake!  Thanks for telling us about the frosting under fondant.

The cake is so cute. Thanks for sharing.

What a beautiful and cute cake! You are so creative - the cake is a work of art (in pink).