I have a client who wants a 3 tiered wedding cake..a chocolate with chocolate buttercream, vanilla with vanilla buttercream, and carrot with cream cheese. She doesn't want it covered in fondant..at this point. I feel a little stupid asking this question but how would you do that? You can't have three different frostings on one cake that isn't covered in fondant right? And even if you do cover it..does white fondant cover chocolate buttercream ?

Thank you for the help!

You could have them all together if they are covered in fondant (and yes, white fondant would cover it). Or if the tiers are not really tiers but all on separate stands. But I would not stack them together if they are going to be left covered in only the BC - I think it would look too scattered and uncoordinated.

totally agree with the above

If the bride is set on the three different ones I would suggest you color the two white ones, say a blue or whatever color her wedding is and put the chocolate in middle and somehow tie all of them in with colors. It could be done and it might surprise you how well they look. Just a thought.

You could also recommend doing the fillings as the requested icings, and then icing it all in whichever one you or they choose.

Could you use the buttercreams (chocolate, vanilla, cream cheese) as the filling between the layers and use a white buttercream as the unifying outside icing?

Good suggestions with the filling idea - that is why I love CC, I never would have thought of such an appropriate and obvious option.

Thank you all so much for the g reat ideas! I love the ideas of the fillings..and also of the colored white layers and chocolate middle layers. I'll throw both of those ideas out to her and see what she says.

Yeah.. the flavored butter creams and cream cheese frosting should go in the layers and the whole thing gets covered with buttercream. That's how I do it anyway. I highly doubt she wanted three different finishes on her cakes. I'm sure she was thinking that the flavors woudl go in the layers.

These great ideas should solve the problem, but if she still insists on getting them like that, can't you make cream cheese icing and butter cream icing the same color (using very less ivory) and make the chocolate butter cream as white chocolate buttercream and color that too and use it?

Please don't laugh at my suggestion, I am very new to this, and this came to my mind.

Good luck,

I think if she wants the outside icing to be the different flavors it would look cool to do a gradiated color change (ie, white on top, ivory/beige/tan in the middle, and chocolate on the bottom).