I generally make strawberry short cake using a yellow chiffon cake.
However someone wants it as their wedding cake. It is to be covered in butter cream and fondant.
1. I am not sure if I should bother to marzipan it at all know.
2. I am wondering if I should change the cake from yellow chiffon cake becuase its so tender( BUT that is why I like it). Would n't it make it more difficult to work with as a wedding cake?
3. I like the whip cream but it can not hold up for display in Jamaica's temperature and I did not really want to use the buttercream and strawberry as the filling. I want something lighter and not as sweet to go with the strawberry.
Help! I need it cost up by Tuesday
as far as the cake goes...I made a strawberry shortcake for my father and used french vanilla cake and HE LOVED IT!! (he is a huge SS snob, too). I wish I could suggest a filling, but its hard when its non-perish. I would have suggested the bc/strawberry preserve mix.
edited to say that if you want to see the cake its in my pics!!
What about Pastry Pride for a filling? If the cake is very tender and you don't think it will hold up.. it probably won't. I'd use a pound cake.. I usually do a sour cream pound cake for strawberry shortcake cakes.
Duplicate Request, see also:
http://forum.cakecentral.com/cake-decorating-ftopict-339073-.html
HTH
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