I'm planning a cake for my inlaws' anniversary and it's basically a wedding cake 2-tier design.
I want to make the top tier vanilla chiffon cake with whipped cream and raspberry filling, and the bottom tier a decadent chocolate cake with whipped ganache filling. Should I cover the chocolate cake with plain buttercream icing and then cover it with fondant or can I cover it with chocolate buttercream and then cover it with ivory fondant? Will the dark cake show through?
This is the first time I'm attempting to decorate a chocolate cake, so any advice would be most welcome!
It will not show. I usually use chocolate ganache under white fondant with no problems.
I've done it too - no problems...