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I have been asked to do a fresh cream, iced cake , but am afraid that the weight will be too much for the cream. Anyone any ideas ?

Agree, it would, sink,, umless you use a ring of cake around the edge of the cream to provide support. fresh cream needs refridgeration and fondant sugar paste and fridges dont mix! Plus the cake wouldnt be able to be displayed as a party centrepiece formore than about half an hour, from a food safety perspective.