Greetings all!
I'm going to be doing a fall-themed wedding cake for Nov. 20, and I'm trying to finalize the details to discuss with the bride and groom-to-be.
They requested a spice cake, 2 square stacked tiers. I am going to do some fondant oak leaves, trimmed with royal icing and painted with bronze luster dust around the base of each tier. The top of th cake will have a pile of tuile cookie oak and maple leaves, and hazelnut meringue acorns.
Now, the icing question...
They do NOT want fondant, so I'd like to use penuche icing to fill and ice the cake. My trouble with that idea is that it's so thick, and becomes quite "crusty," it'd probaly be a pain to ice the cake.
Do any of you think I could blend penuche icing into a batch of IMBC for lightness of mouthfeel and ease in spreading?
Any thoughts on this are greatly appreciated!
TIA,
~ Scott
That's one vote! Thanks mccorda! 
Anyone else care to chime in? I'm really not sure about this idea.
Oh, wise fellow CC'ers, please share your best educated guesses with me!
Thanks yall
~Scott
Yikes, I'd do penuche as a filling for sure, but I wouldn't do it on the exterior of a cake that you want to be pretty. It's more like fudge, a cooked candy than an icing, and cools so quickly to such a hard crust! I can't imagine trying to ice a wedding cake in penuche.
You could try blending it with imbc. But you'd have to do the blending when it was really hot, and honestly, I don't know what that'll do to the delicate butter balance imbc needs. It's worth an experiment, because the flavor sounds delicious, but I'm not overly optimistic.
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