Hi everyone -
A friend/customer has asked me for a chocolate cake, but as it's summer, and for a harvest dinner, wants a light version, filled with fruit and whipped cream. I have stabilized whip for cupcakes, and for jelly-roll style cakes, but not for filling layers. Of the 3 methods I know, (cornstarch, gelatin, white chocolate), would anyone recommend one over the other for strength? This will not be a super-dense cake, but it will be heavier than a sponge, prob 4 layers cake, 3 filling. Should I just dam with ganache for support?
Also, if i frost the outside with the same whipped cream, will I be able to write on it with melted chocolate? I'd prefer the outside to look fluffy and like whipped cream, not hard and slightly lumpy/spongy like stabilized whip sometimes does.