I asked recently if fondant could be used over cream cheese icing and someone said it seemed to seep out when they did. I don't know if they meant (I think "they" was Sugar Shack) that it was the cover of frosting or the filling that was seeping out. So, I was thinking (either way I guess) if you could use the stiff dam idea and just fill the dam with your regular cream cheese? Do you think that will help if using fondant?
* not as thin...my fingers have dyslexia this mroning!