I just received a wedding cake order for a strawberry cake with banana cream filling. I have 2 questions. 1) if I use fresh bananas and make the cake on Friday will they be brown when they cut into it on Saturday??? 2) Should I just use banana pudding or should I fold in some whipped cream??? Any suggestions would be helpful
you an find a recipe here: http://www.wrenscottage.com/kitchen/recipes/filling/index.php
I had two brides use a banana cream flavored buttercream filling, and I used LorAnn flavoring, which is very strong. They tasted great, and I didn't have to make an actual pudding for the filling.