I know that it is possible to cover cheesecake in fondant and tier it like a regular cake. ( My baker did it for my wedding 7 years ago. I couldn't tell the difference between the cheesecake tier and the cake tiers just by looking. )
But now that I have started doing cakes, I am trying to figure out how. I think that it was covered in buttercream and then fondant, but I can't imagine that won't be hard to do because the buttercream layer would have to be thick wouldn't it? Also, it seems like it would be hard to get it the right height. Is it possible to bake a 3-4 inch tall cheesecake without overcooking the edges or the middle being undone?
Does anyone do this? Are there any secrets that you are willing to share?
I baked 2 cheesecakes and stacked like a regular cake, moderate amount of buttercream, like regular, filled between cakes with cherry filling and had no problems.
i know theres a lady near me that does cheesecake on the bottom, filling, then cake on top. Always wondered how she does it, but its delicious. Cheesecake and me don't play well together.