I am making a wedding cake for July 4th that will be outdoors. It will be super hot in S. California, so I will be covering the cake in fondant. The bride and groom hate buttercream, so during the tasting, I used whipped cream for the filling. Someone recently suggested that I use non-dairy "whipped cream" so that it will hold up better. I have never used non-dairy filling so i'm wondering if it will hold up under the fondant and weather. Has anyone ever used non-dairy filling with fondant? Can I split and fill the cake and freeze it? Please help!!!!
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6/29/09 at 6:57pm