I have a request for an Argentinian filling for a cake. The request is peaches and cream with dulce de leche filling and walnuts. I have time to do a trial run and looking for tips.
If I use a wasc butter gold/yellow cake, dam the layer with white chocolate ganache (3:1), spread dulce de leche (from a can), used canned peaches and top it with stabilized whipped cream (stabilized with gelatin). The cake would then be covered with white chocolate ganache and then fondant ruffles..
Does this sound like a disaster? It's would be two tiers, 12 inch round with an 8 inch on top.
Pic for reference 
you wanna make sure your dam is great enough to hold those three layers of filling -- i think i would do dulce de leche in one and whipped cream and peaches in a second filling so you'll have three layers of cake in each tier -- but if you make your dam high enough -- go for it -- wow sounds incredibly delicious!
and your stabilized whipped cream is within your cake layers right? when i first read it i thought you were ganaching on top of swc but when i re-read it -- i gotcha -- wow lovely
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