Hi. I'm looking at a couple of different icing types for a wedding, but have no idea if they are a good idea or will hold up. The wedding will be in April in Colorado, so might be 60-70 degrees (you never know in Colorado) and very low humidity. The reception will be in a building with no a/c. Here are a couple of ideas I got from The Cake Bible:
1. Chocolate Cream Glaze - made with chocolate and cream;
2. Chocolate Ganache for frosting and filling - made with chocolate, cream and a little butter;
3. Chocolate Butter Glaze - made with Chocolate, butter, water, corn syurp and vanilla.
If I use either glaze, would I then make a different filling, fruit maybe, for the layers?
I really am trying to find one that won't require refrigeration as to not melt all over the place. The cake will be 3 layers (if that matters).
I thank you in advance for any suggestions/advice about the above.
Everything you ever wanted to know about chocolate ganache:
(Overview, master and other recipes including white chocolate. How to glaze, smooth and stack and more.)
There are b/c frostings that would also work:
Duplicate post, please also see: