Hello! I’m Bethany; I posted a few times in the past while working on my sister’s wedding cake. It turned out beautifully and (and deliciously), thank heavens!
But my NEW cake question is much simpler, it’s for my daughter’s 3rd birthday cake: I need tips or a recipe for an egg-based chocolate custard to fill a hollowed-out Bundt cake that won’t slump out when sliced.
I welcome all tips, advice, and recipes!