So i'm making a cake for my friend's birthday party, it's going to be vanilla chiffon cake with a hint of orange, and a white chocolate ganache filling. I'm also planning on doing a lot of chocolate designs for the cake, using a mix of white chocolate and semi-sweet chocolate. The only thing I've been thinking about, is what kind of frosting I should use. It's a tie between whipped cream cheese frosting and Swiss Meringue Buttercream.
This cake needs to be stored for about 18 hours, and I really would not prefer to store this cake in the refrigerator. I know for a fact that the Swiss can sit for 18 hours @ room temp without the frosting being messed up, but I've never experimented with whipped cream cheese frosting. What do you guys think?
What about the flavor? does a white chocolate ganache filling with vanilla chiffon cake w/ hint of orange go well with whipped cream cheese frosting or the swiss? (i'm going to make them not too sweet, aka reducing the sugar the recipe calls for)
Also, I was thinking of wetting the cake with a bit of strawberry juice from a strawberry maceration, since I don't want to risk the cake being too dry, and I also think the strawberry juice would add a bit more flavor depth into the cake, (i'm also adding a bit of rose water to the strawberry juice, would that work well with this whole thing?)
Thank you for reading this , please give me feedback I need to make this cake before Friday ( the party is on saturday)