8" Round Carrot Cake cut into two layers with an orange buttercream filling with broken praline pieces, the cake is also topped with buttercream.

Do you think the buttercream with praline through it might leave the whole cake too sweet and will the praline stay hard in the buttercream?

I can't do a cream cheese filling/icing on this cake because it can't be kept refridgerated.

I think it would probably work. The pralines I have made would soften a bit in icing but I'm not sure what you have. I think something like peanut brittle wouldn't soften though. If the pieces are small enough a bit of crunch would be nice!

I think I'll do a quick practice on it tonight before serving up the real thing on Monday. The praline is just melted sugar and blanched almonds let set and smashed up, thats why I wondered would it soften.

Thanks Dodibug

That sounds good! I think the pralines will soften for you, but still have a bit of crunch. That's a pretty elaborate filling! Clearly, you have much more energy than I.