I'm thinking of doing a coconut cake studded with raspberries and a mango SMBC filling. I will use a white choc ganache under my fondant. First question- have you tried that combo and did it taste good? Too much going on?
Second question- for the raspberry studs, should I use freeze dried or fresh raspberries? If fresh, do I need to coat them with flour or powdered sugar so they dont make everything mush? Will they sink?