Good evening all. I'm in the process of making the cinnamon roll cake by MacsMom and the cream cheese frosting by SeriousCakes. The cream cheese recipe says it's suppose to crust, but I'm not having any luck. I was wondering if I stuck a dowel rod down in the middle if it would help it from shifting and bulging? ANY OTHER SUGGESTIONS ARE WELCOME!
TIA
PS... cake is due tomorrow AM
BOTH - it's too thin as a filling and also isn't crusting on the top. Right now, I just put a crumb coat on it and stuck it in the fridge but I know as soon as I bring it out and put the rest of the icing on top AND add the fondant, it will slide. AM I out of luck?
No, don't decorate yet!! Gently slide a spatula between your layers and make sure you put a nice thick dam!!!! Your cakes will continue to slid and bulge if you don't! I learned that the hard way with cream cheese filling 
Your icing isn't crusting because its going into the fridge then out again, which causes condensation and the crust to moisten again. I wouldnt worry about that though if you plan to cover in fondant! Cream cheese is VERY soft icing, so just pop it in the freezer and get it nice and firm before laying the fondant! HTH!
Add PS
What's PS?
Add PS
What's PS?
BRAIN FART... PS= Powdered Sugar 
No, don't decorate yet!! Gently slide a spatula between your layers and make sure you put a nice thick dam!!!! Your cakes will continue to slid and bulge if you don't! I learned that the hard way with cream cheese filling
Your icing isn't crusting because its going into the fridge then out again, which causes condensation and the crust to moisten again. I wouldnt worry about that though if you plan to cover in fondant! Cream cheese is VERY soft icing, so just pop it in the freezer and get it nice and firm before laying the fondant! HTH!
I know from past experiance that I've had problems with it so I only chose to put it in the fridge as a last resort. Should I make the dam with the cream cheese? Or should I use some thing like fondant?
For the dam: add so much PS to some of the icing to the point where you can pipe it through a coupler without a tip, but with difficulty. If the filling is sloppy you'll need to add enough PS to make at least a soft icing--consistency of pudding--or stiffer. Icing for the side of the cake needs to be stiff enough to pipe a rose that holds its shape. Get enough PS in there and it will crust, although it does seem to take longer with cream cheese.
Thanks so much for everyone's help! I'll post a pic as soon as it's done.
You can't make a dam with cream cheese icing! It needs to be BC! Cream cheese icing gets softer with more sugar (strange huh!?) I tried that with my cake disaster too...made things worse Cream cheese icing is just too soft use as a dam....I now use a BC dam on ALL cakes, even just a BC filling because it has completely stopped any and all bulges! I hope you post pics when you are finished! I would like to see 
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