I need to make several 8" cakes for a wedding next Saturday. These cakes will be iced in cream cheese, while the others will be in buttercream. All cakes have to be white ,no yellow tinge to them. All the cakes need to be set up by 9:00 in the morning but won't be eaten until around 7:00 pm. I'm afraid the frosting will melt or go bad. Any suggustions??
I've bookmarked Earlene's creem cheese frosting - I haven't tried it yet but I read on another forum when searching for a good cream cheese buttercream that this one is the bomb. It's supposed to not be tinted and holds up well in heat and crusts. Other forum posters also said it tasted really good too.