Hi! I'm making a 2 tier cake for my son's birthday. I wanted to try a new filling- i'm tired of ganache and regular buttercream. For the top tier, i thought i would do coconut cake with a mango curd OR SMBC. Would one be better than the other under fondant? I will use white chocolate ganache to crumb coat and dam. Its the top tier, so i dont have to worry about another cake's weight, but still am concerned about fondant weight. Also, it MAY be outdoors (if it doesnt rain) would 1 be better than the other in high 70s weather?
I don't work with curd very often but I've read that cakes with curd should not sit at room temperature for more than one hour for safety reasons....but coconut and mango does sound like a good combo!