Just a coupla doubts before I start my first wedding cake project:
1) Will Swiss Meringue buttercream go well with the yellow butter cake as well as the Buttermilk Country Cake?
2) Planning to make the butter cake on the 13th, the wedding is on the 15th. Cakes will be refrigerated.Do i need a sprinkling of sugar syrup still?
3) If plans don’t go as per baking the yellow butter cake, plan B is to bake the Buttermilk Country Cake, Pg 41, TCB. Does that need a sprinkling of sugar syrup too? The side bar on pg 42 says that the texture is most perfectly moist the same day as baking and can be refrigerated 5 days.
Thanks a bunch.