Any suggestions for filling & buttercream flavor to go with a pink champaigne cake?? Going to be fondant covered so it will have to be out of the fridge for a couple of days...
For the filling I would do a sleeve filling (they don't equire refrigeration) of either raspberry or bavarian cream.
For the icing I would either go with plain vanilla bc or bc mixed with white chocolate ganache.
Strawberries & champagne is a classic combo. Sleeve filling of strawberry is my standard filling. I sub champagne oil for any vanilla called for in the buttercream, just enough to lightly perfume it but not so much that it's very flavorful with champagne.
Thank you for your suggestions!