hi everyone, I have a request for a red velvet wedding fondant cake with fresh banana filling. This is the first time that I will be using bananas.
My concern is the bananas turning color, how do I prevent that? should the cake be made the same day? any suggestions will be great!!! thanks.[/b]
You can get stuff at the store (can't remember the name) to keep them from browning, but I just use lemon juice