What filling have you used in dark chocolate and almond sour cream cakes that travel well and stand up to heat? Any suggestions would be appreciated.
if it needs to cope in heat, id be thinking of a good bc (indydebis is good in the heat), simply flavoured - such as with chocolate, or almonds.
I just drove 3 hours with a buttercream cake and I tented the cake with two Umbrella's to keep the sun off the cake plus kept the air conditioning on the whole trip. No problems with buttercream melting. I didn't put the decorated items on till I got there. Hope this helps