I'm making a fondant covered cake which will sit out for about 4 hours before being served. The temp will be about 80. It's a white cake with one layer of strawberry filling and then I wanted to do two layers of some sort of cream filling.

Which would be better...vanilla custard or vanilla pastry cream?? I want something light but that will hold up well under the fondant.

Thanks,
Alex

ive never worked with either but i would think a pastry cream would do better than a custard