im making a cake for this weekend for my cousins bridal party, she wants a pudding filling with fresh bananas, now i know i need to make a damn with buttercream but i was wondering if it would be a good idea to put it in the freezer just to make sure it doesnt start to come out of the sides??? im going to be covering it with fondant and the last time i make a cake with this filling it started seeping out and my fondant didnt look good at all....also if i do put it in the freezer is that going to affect my fondant once i put it on??? thanks in advance! any advice would be great!
Make the pudding with cream instead of milk and it will be thicker...then just make sure the icing dam is very thick too. Then after a crumb coat you can refrigerate it for awhile to firm it all up before you ice, if that makes you more comfortable.