Originally Posted by Smckinney07
You 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.
Thanks so much for the input! They are stuck on a cheesecake - I've tried everything conceivable, so it would have to be an extremely dense one. I will throw out the disclaimer to them that cheesecake isn't very stable and they are taking a chance with ordering it.
I was thinking maybe using two heart shaped pans, frosted in ganache so it sets up and then a very light fondant layer. The chest would have to be cake.
I refrigerated a top layer of a wedding cake because the couple wanted a perishable filling for their take-home tier and as long as I didn't touch the fondant before the condensation went away, it was okay.
My other option is ganache only and a very stead hand.