I'm calling out to all of those who have much more experience than I for help with this cake.  I have a customer who wants a corset cake, but make out of cheesecake.  Is this even possible?

My concerns:

1.  Carving

2.  Fondant vs. Buttercream (with the fact that refrigeration will be necessary)

3.  Boobs

My brain is "stuck on stupid" and know that there's a solution, but I'm not reaching it at this point.  

Help!

Thanks,

Nicole

AYou need a firm cake for carving, I don't recommend using a cheesecake it will turn into a mushy mess and I can't imagine a cheesecake that could withstand the weight of fondant. You could make a cheesecake filling between the cake layers, you could add cheesecake flavoring or cheesecake flavored yogurt to a vanilla cake, you can make some cheesecake bites to serve on the side lol.

Refrigerating a fondant covered cake is a much debated topic, some people do it others won't. It can and should be refrigerated if you have a perishable filling. I cover my cakes in BC or ganache then cover with fondant, I've refrigerated before with no problems. You can use a mini wonder mold pan for the upper part of your cake, two mini rounds, or carve if you don't have either.

Be the professional and tell them no, we don't carve cheesecakes, just because you thought it up doesn't mean it is possible.

Honestly, people, quit telling customers you can do anything they want, at any time.  It isn't realistic, and when it all goes to hell, the only person who gets the blame is the cake maker, not the idiot customers who dream up this cr*p.

Liz
 

ALiz you crack me up! Very true!

I would not give them a disclaimer, I would simply explain that it won't be structurally sound. As Liz stated, you will be the one getting blamed when it falls apart.

I understand making the cheesecakes in a heart shaped pan will give you a corsette type figure so you can avoid carving but placing one cheesecake on top of another even with ganache isn't realistic in my mind. To me a good cheesecake melts in your mouth. Ganache sets firm but it has limits, and cheesecake at room temp will collapse.

I'm certainly not a cheesecake expert but I really think you are setting yourself up for major problems and I'd hate for that to happen!

Liz and Smckinney07,

Thanks for the feedback and the pep talk.  I'll let her know that I can't do it - I haven't completely committed to her, but I did tell her that I would look into it.

Thanks again,

Nicole

Nicole - I promise you that your customers will have more faith in your abilities when you set limits and tell them what is possible and what isn't.  Might they be disappointed?  Sure, but you are the professional and it is your job to provide options that will work.

Sorry if I sounded snarky earlier, but the things people come up with floor me. :) 

Liz