I am going to be baking a wedding cake for a couple that has a small budget. They will have 130 guests. I want to keep the price as low as possible.
I will be baking 1. 5 sheetcakes, and one 10 inch round cake. I need to frost, fill all of them. The sheet cakes will also need buttercream decorations.
I have always only worked with meringue buttercreams, but meringue buttercream to feed 130 guests will quickly increase the total price.
I hate to use sugar and shortening frostings. Is there any go between that has the richness and depth of meringue buttercreams but not as expensive.