My friend is getting married and at the last minute has asked me to bake the wedding cake. The wedding is this weekend (yikes!) and what she would like is a tres leches style cake soaked with a mix of coconut and condensed milks and layered with pineapple or strawberries in the middle. She is very keen that the cake be fresh and fruity rather than t buttery or creamy-rich. Here is some advice I was after:
1. Would the Genoise for 150 recipe work if I soaked it with the coconut and condensed milk mixtures? I am used to doing a similar cake with a butterless sponge but unsure about using the recipe since I don’t know if it will take scaling and because the resulting cake is so very moist that I am unsure if it can take stacking. Would you share any recipe that you think make work well here?
(would the lamington sponge shared here work? http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1218/)
2. Would this (hopefully moist) cake take being stacked?
3. What would be the best way to bring in the fresh fruit flavour in the filling. I am used to just using fresh sliced mangoes as a layer and that used to work beautifully. Unsure if this would work with strawberry or pineapple though.
4. Do you think a vanila swiss meringue buttercream would work for such a cake?
Any other advice you can share would be most welcome. As you can probably guess, this is going to be my first wedding cake!