I like to make raspberry/buttercream filling. Mix raspberry preserves with some buttercream. It's lovely. I've also done this with pureed fresh raspberries or strawberries. But then you should serve it the same day or refrigerate if making ahead.
I agree -- Buttercream would be fine under your fondant.
i'd suggest italian meringue buttercream flavored with fresh seedless raspberry puree (add 1/4 cup puree to 2 cups icing)and perhaps some layers of raspberry puree within the cake. imbc works amazing under fondant...wayyyyyyyyyyy better than typical buttercream. it goes on like silk, and when its chilled, it holds its shape as youre covering with fondant. the yellow cake by toba is one of my favorites! the buttermilk makes the cake soooo moist, as well as the steps with the butter/sugar and eggs (follow it to a t...it makes a difference!) . yum!
You could also try a white chocolate raspberry mousse to compliment the fondant. I have used the following for a filling.
http://allrecipes.com/Recipe/Raspberry-White-Chocolate-Mousse/Detail.aspx
You could also try a white chocolate raspberry mousse to compliment the fondant. I have used the following for a filling.
http://allrecipes.com/Recipe/Raspberry-White-Chocolate-Mousse/Detail.aspx
That sounds awesome but won't I need to keep the cake in the fridge? Isn't fondant best at room temp?
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