What Do You Think Of This Flavor?

Baking By bpcbutterfly

bpcbutterfly Cake Central Cake Decorator Profile
bpcbutterfly Posted 12 May 2016 , 1:46pm
post #1 of 1


I'm thinking of doing a coconut cake studded with raspberries and a mango SMBC filling. I will use a white choc ganache under my fondant. First question- have you tried that combo and did it taste good? Too much going on?

Second question- for the raspberry studs, should I use freeze dried or fresh raspberries? If fresh, do I need to coat them with flour or powdered sugar so they dont make everything mush? Will they sink?


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