My Sunday cake experiment will be a coconut chiffon cake. I've never made one before and I'm not sure if I have ever had one either.
Anyways, my question is, do people decorate chiffon cakes with that traditional american buttercream? Or is it more appropriate to use IMBC?
What's your preference? Please share so I can do the appropriate shopping tomorrow.
Oh yeah, will one rise properly in a regular 2" wilton cake pan? Or do I definetly have to use the tube?
I don't use the criscocream stuff period, but I absolutely wouldn't put it on a chiffon cake.
As long as you don't grease the sides so that it has something to climb, it should do okay in a regular pan, just make sure you don't overfill the pan or you'll have a mess on your hands.
Thanks prterrell! I can't wait to get started.