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Cheesecake as a wedding cake

post #1 of 4
Thread Starter 
So i'm hoping to find out more information on this. I got asked if i could do a cheesecake as one of the layers for a wedding cake.

Has anyone done this before? Does it work? Is it sturdy enough as a layer?

My first thought would be no as cheesecake has no real density to it as a layer for a tiered wedding cake.

Please help.

-B
post #2 of 4
The real issue is that the cheesecake has to be kept refrigerated until right before serving it. It CAN NOT sit out on display as the rest of the cake could.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 4
Thread Starter 
thanks!
that was another concern of mine as well.
post #4 of 4
I use cheesecake as a layer and it works well. If you choose to do it, I will be happy to share my recipe. It's just NY cheesecake, but it is dense and will hold up to being stacked. But as Leah mentioned, it will need to be refrigerated. I think you could take it out 30 minutes before cutting to allow the cake layers to come closer to room temp. Another suggestion is to cut it cold (bride and groom), take it to the kitchen to cut the servings and wait a few minutes for it to warm up a little. The cut pieces will come to room temp faster.
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