I just read several old threads and i can't be sure of the answer. Would you do this the way you would cover any cake? Ice first, then cover? How would it hold up to the fridge? Or are there any alternatives to fondant that give the same effect?
Thanks so much for the links, Diane!
you're very welcome!
I have covered a cheesecake in fondant. I would not do it again. The fondant got gummy and it looked like the cake was weeping. Tasted great, but was a big mess.
I covered a tiered wedding cake in fondant, completely decorated it then stored it in a walk in for a couple of days. It was absolutely fine. I use Fondx.
I carve and cover cheesecakes with fondant often and have not had a problem.
thanks for the tips