Just A Little Reassurance....
Decorating By icingpraises Updated 13 Nov 2006 , 5:04am by icingpraises
...or even a better idea if anyone has one for this icing/filling idea: I have a b-day cake for a very special little fellow to do the end of this month-- it will be a fondant covered cake-- mom wants a cookies and cream filling. I am planning to use the whipped cream buttercream recipe from this site as the icing and for the base in the filling. I did a search to see if this recipe would work under fondant and found one poster who said she had success with it. I will only have one shot at this due to time constraints and just want to be as sure as I can be that this recipe will indeed work fine under fondant as well as taste good as the filling base. Can anyone confirm this or even point me in a better direction if necessary? TIA! 
Robin
I have used fondant over an oreo cookie filling base before with no problem. I don't know what type of recipe you are using but with mine I basically put 1/2 a container of oreo cookie into the food processor and the turn them into crumbs, fine crumbs or otherwise you will have lumps. Then I just fold the cookies into the butter cream or whipped cream icing.
best of luck!!!
moydear- the oreos will be used only in the filling (wouldn't want lumpy icing!) I apologize for not making myself clear on this. My two concerns are: will the whipped cream buttercream work fine under the fondant, and should it taste good with the oreos mixed in for the filling? The cake itself, btw, will be a white cake. I'm strongly leaning toward the white almond sour cream cake recipe found here.
Well I have never worked with taht type of icing before under fondant. For me I like to actually ice the cake as I would a regular cake and the cover it in fondant. I use a SMBC so I chill it until it is firm and holds up nice working the fonadt around. So are you suggesting something like Cool Whip??
I had an order a while back for a cookies and creme cake and added chopped oreos to the chocolate cake recipe and it got raves that I couldn't believe.
I have never tried the whipped cream buttercream, but the recipe states that it is light and fluffy, not too sweet, and doesn't need refrigeration. Not cool whip, but It really doesn't crust, so I wondered if that sounded like a good choice for under the fondant. The poster noted that in using this icing, since it doesn't crust, once the fondant is placed, it can't be repositioned really. I won't be refrigerating this cake--since it is all fondant (and too large for my fridge anyway!) So I really liked the fact that this icing doesn't need refridgeration. I wanted to use something whipped cream-like without using cool-whip or something that needed chilling. Hope I'm making myself clear.
btw, thanks alamosweets-- that chocolate cake of yours sounds great, but this order calls for a white cake. 
Well mine icing does not crust but it does get hard when chilled. i also refridgerate all my cake including my fondant cakes. They only sweat if it is humid.
I have only worked with very firm icing so I guess it is up to your judgement. I am guessing you have done fondant before??
moydear-yes, I have, love it!, though I'm no expert, and have not used this type of icing with it. only a firmer icing like you. I surely appreciate the input. I'll just think on it a little more while I'm preparing the ahead-of-time stuff and make a decision then. Let's hope for success!! 
I used the twinkie filling recipe that I have under fondant and it held up fine. I also used the twinkie filling with oreos and the flavor blended very well.
Here is the link to the recipe if you want to try it.
When you do the milk and flour though don't let it get clumpy. Just keep wisking it until you feel it thicken some. I did make the mistake of walking away and the bottom of the mixture became a solid and made the entire batch kind of clumpy. It was good but not as good as it is when done correctly.
http://www.cakecentral.com/cake_recipe-2364-1-Twinkie-Filling-2.html
patticakes--I have used the twinkie filling before, and that's a good idea-hadn't thought of that! Thanks for the reminder-and it gives me another option to consider. 
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