Hello everybody! !
This is my first post, Â but I have been lurking around for quite some time. Â I am a newbie in bothÂ this forum and cake decorating. I am taking part of wilton course, and I have a final cake to present tomorrow . I have (3) 8in cakes that I want to stack atop each other... chocolate on the bottom then vanilla then red velvet. Â This cake, though it is a class cake, I want to bring it to work in order to market my brand. Â Can you guys please help me with choosing a filling. Â I don't want it too chocolateyy so I was thinking on filling with a cream cheese vanilla pudding custard, but then I do not know what to ice the outside with.
Sorry, I don't understand. What "brand" do you want to market? You said that you're a "newbie" taking a Wilton class.Â
Vanilla buttercream is always safe.
Well, it sounds like the cake will be at room temp for a long period of time, so I suggest using a shelf stable filling and icing.
I am a newbie in regards to cake decorating. Yes, my brand which is known as only cupcakes. I am now venturing out into baking and decorating cakes. Â
Thank you so much for your input.Â