Im making a 2 tier fondant cake this weekend and I have been asked to make one of those tiers Vanilla cake with strawberry pastry cream filling. and one red velvet with cream cheese bavarian cream.
I have always used wilton buttercream recipe on all my fondant cake. Im afraid the bavarian cream might not be very stable, has anyone here used bavarian creams or pastry creams as a filling on a fondant cake before?
As long as you pipe a dam and do not overfill your layers, you will be fine.
Im back from SD and the cake was a success