does anyone have a recipe for a banana cake that will be strong enough to hold fondant? And will mmf work for it? Or are banana cakes too moist for mmf?
Also, what can I use to create a non dairy crusting buttercream? I'm in australia and I don't think nuttelex will cut it?
I have only odd banana cake recipes that have specific buttercreams. My main one is too light.
I just wanted to give you this tip: Bananas, cooked and raw, will deteriorate quickly in cake. The first day is fine, the second day the banana is more pronounced, and by the third day, the old banana taste is strong.
I'm just suggesting that you bake this tier as close as possible to the serving time.