I have the privilege of making my inlaws 50th wedding anniversary cake next week. They are the most amazing people and I am blessed to have them as my second set of parents. I have decided to go with the golden dream wedding cake ( 6 and 9 inch layers ) I have never made this cake before, but I have read so so many wonderful reviews that I just have to try it. ( besides, butter, lemon, and almonds are a match made in heaven )
I am trying to decide what buttercream to use. I love the white chocolate mousseline buttercream. It tastes wonderful and I have never had any problems making it, or decorating with it. On the other hand, the buttercream used for the golden dream wedding cakes sounds heavenly. I have read some postings and it sounds like it might be a bit fussy. I don’t know if I should take a chance and make it or stay with something I am more comfortable with.
I will not be piping any decorations on the cake ( those will be made out of gumpaste ) So basically I am only icing the cake smooth.
I am thinking of making a lemon pastry cream for the filling.
Any tips/tricks when making this buttercream would be so helpful!!!