I have a cake to make for a birthday party. The parents want the cake to be VERY less sweet. They have ruled out american buttercream completely, even though I thought mine was alot less sweet than most but they tried it and thought it was too sweet. They want white cake with bavarian cream as a filling and whipped cream frosting with fondant over it. I thought Rich's Bettercream would be good as the frosting but was told it will melt the fondant so I figure that whipped cream would do the same because of the water content in it. I think it would also be too smooshy underneath the fondant anyway. Any suggestions? What about SMBC underneath fondant? I know it melts easily so I am concerned again about it ruining the fondant.
I am so concerned about getting this cake right. There will be 120 people at the party and they are all Middle Eastern culture. The customer said if everyone likes the cake, I will get the business of the whole Middle Eastern community so this is a huge thing. Can anyone help?
I would either use a meringue based buttercream or your regular recipe and simply crumbcoat the cake then apply the fondant. Most middle eastern desserts I have seen do not have fluffy frosting so as long as your cake is good and moist it should be fine with the filling.
I just tried this recipe from a contestant on The Next Food Network Star. It's a mixture of balsamic vinegar and red wine boiled down to a syrup, then mixed with pureed roasted strawberries (you could probably omit the roasting part) mixed in with the usual butter and powdered sugar. The vinegar gives it a kind of sweet and sour balance. It's not on the sweet side at all. But is out of this world delicious.
The buttermilk cupcake she uses it on is a knockout as well...the secret? she uses full fat buttermilk, not the low fat that most stores carry. I couldn't find it, so I used light cream with 1 Tbsp lemon juice per cup.