Hi, I am making my third cake(s) for a large event. I’ve made 3 large tiered cheesecakes and one large white cake with lemon mousseline./buttercream—all using TCB recipes. So now I’m making cake for my brother’s wedding—outdoors, end of June, and I have to drive it 200 miles and hold it overnight.
So… I’m thinking of making a small tiered cake for the ceremonial cutting and then just several 9x13s since they will fit in conventional shaped coolers. Also, I’m baking the golden dream batter recipe, but flavored with almond rather than lemon. What do you think would be good choices for filling and buttercream flavor? Based on likeliehood of hot-weather, I’m thinking mousseline buttercream—white chocolate, amaretto, vanilla? (My brother does not like lemon desserts… ) Perhaps light whipped ganache for the filling and vanilla buttercream?
Would love to get your thoughts!
I saw a recipe for a strawberry curd—yolky and buttery—do you think such an item will hold up?
my first post!