I'm planning on making a rosette cake. Definitely at least chocolate cake - haven't decided if I will layer other flavors - but was wondering if I could manage to make a dulce de leche BC and still successfully make rosettes. Will they be too creamy? The party I'm making it for is being catered by a cuban restaurant so thought that the cake should have some latin flair.
AWhat kind of butter cream are you making? How do you plan on incorporating the dld?