Firstly, thanks in advance for everyone’s help!
I’m about to embark on my first wedding cake and I’m trying to decide which buttercream to use to frost the entire cake?
I’ve made both the Neoclassic and Mousseline buttercreams from TCB and have a slight preference for the neoclassic. However this cake will be served outdoors in New York on Memorial Day weekend (so could be hot and somewhat humid…or could be perfect spring weather).
Does the outdoor context mean I should lean in favor of one buttercream vs the other? The cake will be able to stay in an air conditioned space prior to serving (so it will not be outdoors the entire wedding).