Hi!
I am new to this forum and I am really glad that I found it! I recently started making cakes to sell and I have had a few disasters. Mainly with cakes that ask for CC Icing. I made a 2 layer cake that slid all over the place and I was so disappointed to even show it javascript:emoticon('') Now I have an order for a 2 tier Chocolate cake with CCI and she wants it covered in fondant. PLEASE HELP!! I am scared this cake is not going to make it to the 2nd tier. The clients husband hated buttercream and will only eat cream cheese.

Hope this will help and not many will be offended by how I solved that problem. In making the cci I decided to not follow the usual recipes. The recipe I have started using is: 4 oz, cream cheese, 1/4 cup shortening, 1 lb. confectioners sugar, 1/2 tsp. vanilla and 1/2 tsp. butter flavoring. Beat cc and shortening first and also make sure cc is room temp. Mix the rest and beat til smooth. This makes a frosting that is not as soft so it doesn't seem to run off the cake. Works for me anyway. Best of luck.

I just got done using the crusting cc recipe in the recipe secton by Edencakes. It's the last 2 pics in my photos. They are both all Cream cheese and it works very well. I believe it is very similar to the post ahead of me. Great tasting and very stable. Freezes well also.
Wendy

Thanks for your advice! I actually found a recipe in my Cake Bible that suggests using white chocolate to help keep it stable