I'm making a wedding cake for an indoor wedding and have been giving the freedom of the fillings. I want to do a sweetened mascarpone filling with whipped cream folded in but I'm not sure how well that'll stand out in room temperature before it gets too soft and starts to burst out the sides of the cake. Do you think the buttercream will hold it in?
i think it will hold up fine... i use it for my tiramisu cake it it is fine. hth