Is A Whipped Mascarpone Filling Stable Enough?

Decorating By naetoile

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naetoile Posted 21 Apr 2017 , 2:37am
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I need to make a 3 tier cake which I was planning on filling with a lemon mascarpone cream filling. (Mascarpone cheese, whipped cream mixed with lemon curd) tiers will be damed and crumb coated with IMBC and covered in fondant. 

Would the filling be stable enough to stack all my tiers and not turn soupy?

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