Has anyone made a cheesecake wedding cake. I know that they can be made but need help in getting started and if regular buttercream/italian cream icing can be used or fondant...

thanks for the help in advance

Toba Garret has a chocolate cake cheesecake in her book "the well decorated cake." "It's a sinful treat that requires a lot of preparation." She iced it with chocolate buttercream.

I can't imagine eating cheesecake iced with anything, But I guess Choc buttercream wouldn't be too bad.

Man, I would need to charge quite a bit of money if I was making the cheesecake then decorating it.

Sounds like a good challenge.

I made my own wedding cake and it was a cheesecake. It was awesome. A LOT of work, but awesome. I found a recipe for a "frosting" that consisted of white chocolate, cream cheese, butter, and powdered sugar. It was easy to work with and tasted great. I'm digging through my recipes right now to see if I can find it. I also didn't tier my cake but instead used a satellite-tier cake stand. I'll try to post a pic.

Ok - i found the recipe. It was from the Wilton site, here it is -
White Cream Cheese Icing
Ideal for frosting tiers and piping simple decorations.

Ingredients:
24 ounces White Candy Melts
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup lemon juice, freshly squeezed
Melt Candy Melts according to package directions. Allow the coating to cool slightly, stirring occasionally (don't let it set up).

In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice.

Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle.

Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture.

Use ice to chill your hands during piping to maintain firm texture.


I also added a bit of powdered sugar to stiffen it up a little. Hope that helps!!

P.S. - I don't reccomend using the Wilton cheese cake recipe - I tried it out and it was not what I ended up using for my cake.

I made my daughters wedding cake last year......all cheesecake.....i covered it with fondant/rolled buttercream mixture....you can look at the pics in my gallery....if you have more questions let me know...Donna