My sister is getting married this August and she wants me to make her wedding cake. I just recently graduated from culinary school :chef:, so I know all of the basics but I've never actually completely made and put together a wedding cake myself. She wants it to be a 3 layer, sponge cake filled with Italian custard and raspberry preserves. She doesn't want fondant, so I suggested using ganache instead. I just wanted to know how do I go about assembling the cake without the custard and preserves spilling out and make the ganache look smooth? I also wanted to do a white chocolate ganache with raspberry extract... would that work or would it just evaporate into the sponge cake? Help me pleaseeee!
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4/6/08 at 6:11pm