I've always been a hobby baker and have done a few small wedding cakes for friends.
My daughter is getting married in June and wants a four tiered wedding cake.
I'm not too worried about that part but here's my question.
Normally I do ganache under fondant but she wants a lemon cake with lemon filling. Ganache won't taste good with that.
Can I use a sturdy buttercream under the fondant given that we live in Tennessee and the reception is in an unairconditioned barn? There is a air-conditioned kitchen nearby that I can leave the cake in until the reception begins.
My biggest fear is that the buttercream will fall begin to sag and then the cake will look horrible.
White Chocolate Ganache?
I wasn't sure how that would taste with lemon? I could do a test run.
Last week I made a lemon and blueberry cake with a lavender and blueberry filling and covered it with white chocolate ganache. Then put a bit of lemon flavouring in the fondant and it was to die for. The lemon flavour in the fondant helped to counter the sweetness of the ganache, yummy
If you don't like the white choco combination try the "2 of everything buttercream" recipe. It's great tasting and will hold up just fine.
They now sell lemon flavored lemon chipits.
Thank you everyone! I'm going to do a taste test with the white chocolate ganache this week for Easter.