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!!!
A nice dam of buttercream and refrigerating the cake, plus supporting well will be fine with CC icing. I've done it several times.
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!
I use the one on Earlenes site - no different than a regular buttercream.
Thanks guys! I appreciate it!!