Does anybody have a cream cheese frosting recipe which will have a consistency relative to buttercream frosting? It's ok that it's ivory colored. The consistency is what I'm concerned about. I will be adding some lemon zest and essential lemon oil to it as well since this is a lemon cake with lemon curd and homemade blackberry jam fillings.
Thanks for everyone's wonderful advice on my previous questions.
One other question. I've read in a few places that you can replace the support dowels with plastic drinking straws. Is this true? Advisable or not? The cake will have main assembly at the site of the reception so movement will be minimal. (torting, frosting, stacking and decoration will all be done at site of reception)
Thanks so much, this is a great site!!!
Tracy (2 weeks and one day until wedding!!)