I have a bride that came to me a printed photo of a cheesecake wedding cake. I can't attach a photo so I am encluding the web site so you can see it.
"Crystal Detail"
http://www.elegantcheesecakes.com/popup/ECC_WeddingGallery_20.html
It is from Elegant Cheese Cakes. She would like each tier to be a different flavor of cheese cake. HELP!!!! LOL!!!!
I have NO CLUE how they would stack and cover a cheesecake!?!?!?!
I called them to see if it was fondant and it is not! It is Chocolate....
I told her I would see what I could do - and get back to her. I would love to be able to do this - but I just don't see how cheesecake would be sturdy enough to layer, stack or be dowelled.
Has ANYONE on CC done one of these???? Can you PLEASE help me???
THANKS A MILLION.
P.S. What would you charge for this. I charge $22.50 for a 10 flavored chessecake. But now I don't know if I should charge by the slice like I would a cake, ect.....I guess they would cut it like a regular wedding cake....Not sure...
ANY ADVISE????
I GREATLY APPRECIATE ALL INPUT AND HELP!!!!!!
THANKS AGAIN!
Tracy
Holy moly, that is a gorgeous cake...I would have thought it was fondant.
A few months ago there was someone who did a stacked cheesecake wedding cake. Here is her thread...maybe you could PM her and she could help you?
http://www.cakecentral.com/cake-decorating-ftopict-24332.html
I would probably charge $5/serving for that...at least.
I would charge by the slice and not less than $5 per cheese cake is expensive and for the chocolate you can use white chocolate ganache that cake is not less than $1300. I had a bride that brought that same cake to me but wanted it in cake instead of cheesecake. I didn't get to do it since her MIL to be had already booked someone else and couldn't get the deposit back. I just noticed that they charge $11 per serving at the bottom of the pic. Thats alot of cheesecake and white chocolate. Make sure you price everything out before you quote her or you could end up paying for some of it.
Well, I would be they used chcolate clay if that isn't fondant. (chocolate clay looks and acts a lot like fondant, but isn't!)
I would think you could stack cheesecake like you do cake, it is the support system that holds it all together, not the cake itself.
I bet you could pull it off. Just break down each thing you see and decide what you need to do to! Baby steps!! 
Wow that cake is beautiful. I would really like to know how to do that with chocolate. How do they make the swags? Good luck with it.
My guess (I emphasize guess) would be that it is white chocolate fondant. http://www.cakevisions.com/WCFondant11.htm
As for stacking. For cheesecake I would use the large tubes like these since you can cut them down. http://www.wilton.com/store/site/product.cfm?id=01BC340D-802D-F658-0CD45CAA252EAB95&fid=01BC342C-802D-F658-04F75CC3D5E68FDD
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cheesecake&cat=0&pos=1&search=cheesecake
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cheesecake&cat=0&pos=46&search=cheesecake
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cheesecake&cat=0&pos=85&search=cheesecake
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cheesecake&cat=0&pos=83&search=cheesecake
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cheesecake&cat=0&pos=121&search=cheesecake
Those are some of the people who've done cheesecake stacked cakes; hopefully they can help you.
Wow that is some cake! I have someone that wants me to do cake similar to this one in cheese cake.
http://www.cakecentral.com/cake-photo_71193.html
I told her it was going to be very expensive so she is reconsidering it. I think all brides should have the cake they want but they just don't understand what goes into making these cakes. Thankfully I have two years before the lucky day.
As far as price for your cake It should be no less than $1300. With the design of this cake and all the work probably close to $1700.00.
Let us know what you decide.
Faye
Chocolate Clay is totally different from Fondant...although it feels and works like Fondant.
And you cannot combine the two either.
it is either White Chocolate OR White Candy Melts, and light corn syrup.
Your melt the two together.. BUT make sure you do not over mix it for the oils will separate. I have used both quite a lot and I love Fondant and Chocolate Clay....Taste very different also.. here is a cake that was "wrapped" in Chocolate clay. This was made by Chiffonos in Scotts Valley CA.
It is beautiful.I would have no clue how to do it.Good luck,I hope you figure it out.
And as the others said...cheescake is expensive,charge accordingly.
Emily
I've done it.
I didn't wrap the cheesecakes in fondant, though. Just covered them in buttercream.
The biggest deal with the cheesecakes is that you don't try to get one of those cheesecakes that's dense and dry (much like you'd get in a restaurant)---you'll want to go with a recipe that provides more of the "creamy" texture. That allows for displacement with the dowels.
I used the Wilton hollow plastic dowels---4 of them in the 12 inch, 10 inch, and 3 or less in the smaller cakes.
I did mine with the crust only on the bottoms of the cakes, also. I don't know how a side crust would act, but I'm thinking that it might break apart in some places because of the dowels. There are pics of my cheesecake styles in the gallery, if you need a mental picture of crust on the bottoms.
You'll want to use at least 4 boards taped together and wrapped in either white contact paper or a couple layers of Press N Seal for your bases, too--at least on the bottom layers. Your upper layers won't need as many. Maybe like 2 or whatever. Remember---there's more weight disbursement with the cheesecake wedding cakes than in the normal cakes.
I've done two of these and transported them up into the mountains for weddings. I kind of prefer the transportation with the cheesecakes, because they don't want to "move" as much as a regular cake does.
I don't take a PENNY less than $8.00 per serving on cheesecake weddings. They're few and far between, but they do get rave reviews--and more business for you in the end.
GOOD LUCK, and let us know!
--Knox--
I've done it.
I didn't wrap the cheesecakes in fondant, though. Just covered them in buttercream.
The biggest deal with the cheesecakes is that you don't try to get one of those cheesecakes that's dense and dry (much like you'd get in a restaurant)---you'll want to go with a recipe that provides more of the "creamy" texture. That allows for displacement with the dowels.
I used the Wilton hollow plastic dowels---4 of them in the 12 inch, 10 inch, and 3 or less in the smaller cakes.
I did mine with the crust only on the bottoms of the cakes, also. I don't know how a side crust would act, but I'm thinking that it might break apart in some places because of the dowels. There are pics of my cheesecake styles in the gallery, if you need a mental picture of crust on the bottoms.
You'll want to use at least 4 boards taped together and wrapped in either white contact paper or a couple layers of Press N Seal for your bases, too--at least on the bottom layers. Your upper layers won't need as many. Maybe like 2 or whatever. Remember---there's more weight disbursement with the cheesecake wedding cakes than in the normal cakes.
I've done two of these and transported them up into the mountains for weddings. I kind of prefer the transportation with the cheesecakes, because they don't want to "move" as much as a regular cake does.
I don't take a PENNY less than $8.00 per serving on cheesecake weddings. They're few and far between, but they do get rave reviews--and more business for you in the end.
GOOD LUCK, and let us know!
--Knox--
of course, for every answer you will get a different opinion and experience - my experience...
stacking a cheescake is no different than stacking any other cake - I use one cardboard round and wooden dowels - this is for a cheesecake with bottom crust only
cheesecake does have a shorter "display" time than other cakes - as it comes to room temp its structural integrity is compromised (therefore, your worktime is affected also...)
you can cover a cheesecake with fondant - white chocolate fondant - candy clay - or modeling chocolate - your choice - you will however, need a sturdier cheesecake to withstand the weight of the covering you choose - my standard wedding cheesecake is too tender - but a stiff cheesecake holds up well...
don't know if any of this is helpful but good luck!
Quote by @%username% on %date%
%body%