Swiss Meringue Buttercream In Cake?! Help!!

Baking By sweetiev

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sweetiev Posted 21 Oct 2018 , 4:04am
post #1 of 1

Hey guys! I wanted to try an apple spice cake and potentially use a Swiss Meringue Buttercream in between the layers. My question is how long will it take for the buttercream to become “edible” at room temp? If it’s naked versus coated, will that’s make a huge difference in how quickly the center will “soften”? I’ve never used it in the center, only on cupcakes. 

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