ASo I'm making a 3 tired cake and want to try something different. I generally use ganache whether it be white choc or dark choc but I'm making a lemon cake and I need something that will withstand a hot and humid day.
I have an American buttercream recipe but I still don't think that's going to hold up. Anyone recommend anything else I can use?
I've never made a Swiss meringue but I'm not sure that's going to be firm enough as I've never worked with it. so a tried a true recipe for that would he good too.
Thank you helpful barks and decorators.