I live on Vancouver Island in Canada. The wedding is this coming saturday August 21st! I think I may just have to give up on the creamsicle cake for the wedding and do it for a cake at home. I like the bavarian creme idea with the triple sec syrup! But then I need to figure out what flavors to do. I don't want the traditonal white cake. Any ideas? I know I can use french vanilla and that would be alright. Actually I guess my questions go more along the lines of fillings that will withstand the heat.
I am using buttercream under the fondant. But I am using an all shortening recipie. I've made a cake with that this past month and all was well with it. Everybody enjoyed it. I will be using a ready made rolled fondant. I'm not up to trying to make my own yet!
I also can't use any alcohol in the the cake as the bride and groom are both recovering. Most of the guests will also be recovering alcholics. I think.
Thank you
Misty |