Normally I have always used buttercream as my filling in cakes. Sometimes I'll put mini chocolate chips in it, which my husband LOVES, but today I made the Peanut Butter Mousse (from the CC recipe section) to fill my chocolate cake for a party tomorrow. My question is this, when you do a dam for fillings other than the matching buttercream, do you still use buttercream? Or something closer to the filling? When you fill with fruit, do you still use straight buttercream? Should I try to "thicken" the PB filling and make the dam out of that? Any help or advice is appreciated! Thanks!!
Use the BC... this way you don't have to worry about any of your PB (or fruit or whatever) filling getting into the outer coating of BC when you frost the sides of the cake.
BC- Isn't that PB mousse great?-I had to put the leftovers in the freezer to keep from eating it.
Thanks! I'm off to go fill! I'm also gonna put mini chocolate chips in the PB mousse filling. My husband loved the PB filling, said it tasted like super creamy reeses pieces filling.
Thanks again, I love CC!!!