I have a cake due Saturday that the client wants the top tier red velvet with cream cheese filling. The cream cheese fillings I can find are all too soft and the layers of cake slide....I also need to be able to put a dowl into it side ways (Needs to have it look like a stake is sticking thru the entire tier). Thanks so much for all your help =)[/b]
You could probably stiffen up either of these cream cheese b/c's for use as a filling:
http://cakecentral.com/recipes/6817/wedding-crusting-cream-cheese-frosting
http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing
To up the cream cheese flavor, I'd add either cheesecake or cream cheese extract/oil:
https://www.lorannoils.com/searchadv.aspx?IsSubmit=true&SearchTerm=cheesecake
http://www.nationalflavors.com/
HTH
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