I wanted to get some advice on a flavor combination, and on what type of frosting. I was thinking of making a Biscuit de Savoie, with peaches between the layers. For the frosting, I was thinking that honey would go well with peaches. Do you think this flavor combination would work?
This cake is going to be sold at a bake sale, so I’m hesitant to put any egg-based frosting on it due to uncooked-egg concerns. I was thinking a cream cheese frosting. How would I incorporate honey into a cream cheese frosting? I’ve seen a suggestion to replace all the powdered sugar with half the amount of honey (because honey is twice as sweet?). But much of the structure of cream cheese frosting comes from all the powdered sugar in it, right? So I’m afraid I would end up with a droopy frosting.
And if this plan goes well, I was planning on attempting a variant of Hector’s Mango Flower on top, but using sliced peaches instead. Will I need some sort of glaze on top of the peaches so that they don’t brown? Also, how does it work if the fruit flower is on top of the frosting and the fruit starts oozing juices? Will they just pool on top of the cake? I imagine they won’t get absorbed into the frosting (water doesn’t absorb into fat, is my theory).