Harder To Transport Cake With Cream Cheese Filling????

Decorating By elvis Updated 30 Aug 2009 , 9:58pm by elvis

elvis Posted 30 Aug 2009 , 4:39pm
post #1 of 5

I have a grooms cake in a couple of wks that will be picked up by the customer and driven a few hours to the wedding site.

They are asking for cream cheese frosting-- I told them that it would be too soft for the outside of the cake (which will be a 10" tier with a mountain-shaped tier on top) --

I'm worried about using cream cheese as a filling b/c it's so soft that I'm wondering if the cake will shift around too much. What do you all think? Should I suggest buttercream filling instead? Would piping a fat dam of stiff buttercream keep everything where it needs to be, even with a soft filling? Thanks for any advice!!!

4 replies
Kitagrl Posted 30 Aug 2009 , 4:49pm
post #2 of 5

A nice dam of buttercream and refrigerating the cake, plus supporting well will be fine with CC icing. I've done it several times.

CindiM Posted 30 Aug 2009 , 4:58pm
post #3 of 5

There is a "shelf stable" filling called Cream Cheese by H & H or Henry and Henry. It can be ordered from Global sugar art, etc. I use it. It taste more like the filling you get in a breakfast pastry. It works and I don't have to worry!

Loucinda Posted 30 Aug 2009 , 7:54pm
post #4 of 5

I use the one on Earlenes site - no different than a regular buttercream.

elvis Posted 30 Aug 2009 , 9:58pm
post #5 of 5

Thanks guys! I appreciate it!!

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