I'm making my first wedding cake this month, and they want a 3 tier wedding cake. 10", 8", 6".
They want white cake, vanilla filling and fondant.
Since this will be a stacked cake, I'm wondering what kind of filling I can use that won’t make the fondant bulge out on the sides (I've had that happen before with butter cream).
Maybe I was just using the wrong butter cream, but would love if you can recommend one that has worked well with you.
My ideal vision of this cake is 2" cake, 1/2" filling, 2" cake per tier.
In my experience BC bulges when you don't let the cake settle. Did you let it settle overnight? And did you do a dam of thicker BC before you put in the filling? Once I started letting my cakes settle, no more bulging! You could use anything as a filling - the possibilities are endless! I like Indydebi's BC with the WASC cake. It's sweet, but you could cut the sugar a bit. But that cake is really sturdy and the BC really holds up to heat/humidity!