Ok, so I was looking at a very long list of cake flavor ideas on another thread. They all sound so amazing and I was starting to plan out my first cake that I'm going to attempt to make and I hit a brick wall.
My question is....for example......say you are making one of the example cakes from that list......we'll say Raspberry Truffle (Dark chocolate-raspberry cake filled with chocolate fudge & raspberry puree)
So if you have one filling layer as chocolate fudge, and then the other filling layer as raspberry puree.......then what to you use to "crumb" the outside of the cake with or put under the fondant??? Do you use one of the fillings or do you use something different? Please Help!
You can use buttercream or ganache.