I don't know if its something I'm doing wrong, but I can never get cream cheese icing to be a good consistency. I had made a Cat in the hat cake, made the head, the hat and the base. Made the hat out of cake and used cream cheese icing---> Big Mistake! The Icing was a good consistency when I had first mixed it, put it in the fridge to harden, filled and shaped the cake then put it back in the fridge. Took it back out to cover with fondant and airbrush. Looked good, up until it had been sitting out for about 20-30 minutes. I noticed the hat starting to lean and the fondant getting bumpy because of the icing. Cream cheese does not do good at room temperature and was getting soft. And eventually gave out and fell over. Was disappointing after spending so much time on it. But it was a cake I had made for fun for my nephews birthday. Good thing it wasn't for a customer! I have definitely learned my lesson.
But just out of curiosity, has anyone ever tried cream cheese icing where it has worked?? Any tips?
Btw, I had used dowels and cake boards in between the cakes for support.