Please Help!!!How do I make a cheesecake wedding cake???
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Apparently it's been done, successfully. They say it's not a good idea in the summer though.
i make cheesecake wedding cakes! I have never covered one in fondant, though. I agree that it might not give you the look you want due to soft edges and weight.
All of these cakes are tiered cheesecakes. the first is from a long time ago, so don't judge my decorating skills. :D the one problem you can see on the first cake, is that when it gets warm outside, the cheesecake cake settle and bulge a little as in the middle tier. not ideal for fondant.
I finally started with the SPS last year and I'll never go back. It makes for a much straighter looking cake, and cheesecake can be finicky and tricky to level. What I do is bake it without a crust and then chill the cake thoroughly. Then before I turn the cake out I put the crust on the top and fill in the pan from edge to edge, creating a nice edge-to-edge crust. chill again, then tip out onto your board. now you have an even top and bottom. Sometimes there is a little liquid left on the custard, so I pat it dry, chill again, crumb coat and proceed.
let me know if you have specific questions,
OK I just saw that this thread is years old. I'm assuming the OP has solved her problem by now!
the bulges aren't really from the weight of the layers, its just a downside of warm cheesecake, which tastes great, cuz it melts right on your tongue.
the SPS transfers all the weight to the system an there is little weight on the actual cake. I just got excited because I do love making cheesecake wedding cakes!
But that's what I meant, the weight of the layers. That's impressive, now I'm going to have to try layering a cheesecake!