My grandparent-in-law's 60th anniversary is coming up and I'm doing the cake. They want SEEDLESS raspberry filling. I came up with a tasty recipie (cream cheese, jam, cool whip) but am worried about assembly. How far in advance can I put this cake together? Can I use this filling in a fondant-covered cake? Can I put a fondant cake in the fridge? I've heard that the fridge makes the fondant sweat....
Also, can I use cream cheese icing under the fondant?
I am mostly worried about the parishable aspect of the filling/icing that I'd like to use. Any tips would be greatly appreciated!
My only concern is for the cool whip melting at one point. Anyways, I always refrigerate my cakes with no problems (some people do).
As for the cream cheese icing, try the crusting cream cheese buttercream recipe from designmeacake.com, it works awesome.