I am doing a red velvet cake with cream cheese filling this weekend. I usually ice in smbc when I use fondant but didn't know if I could use Kathy finholts cc icing that way they don't have 2 types of frostings in their cake. I'm thinking it's not possible because it's too soft but was wondering if anyone has tried this??

Hello out there!!

I don't know the answer as I always do a ganache or cream cheese or other icing in the middle and a crumb coat of regular buttercream on the outside. I have had a few people tell me that they loved that the cake had one icing in the center and one on the outside, they felt it was an extra "something" on the cake so I've never tried anything else. Just wanted to throw another perspective out there.

Good Luck!

Do you have a link to Kathy's recipe?

Here is the link to the recipe. Its just like a basic crusting cream cheese icing, really yummy though I'm just going to play it safe and use cream cheese filling and ice in smbc

http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing

This was interesting to me the other day. This c/cer makes cream cheese smbc. I assume you can use it with imbc also. i am sending the link on this topic .


http://cakecentral.com/cake-decorating-ftopic-707387-previous.html&sid=1ef37e3214b1656bd57b7ba2205f20df

Don,t forget, you add smbc to the whipped cream cheese .