I read on a thread here somewhere about modifying Italian buttercream with fruit puree. (I think I saw it when I followed a link from this forum to the Bon Appegeek blog—a strawberry puree infused buttercream.) Does anyone here know how to do that, and does it mean you have to refrigerate the cakes up until serving time? If you cover it with fondant, will it keep longer? (I have a long drive to the wedding.)
Also, syrup. Rose has a recipe for a syrup base, but I was wondering if anyone out there had any suggestions for types of syrup flavors that work best, or produce a particularly good combination, with the white, yellow, and chocolate butter cakes in TCB.