I'm working on a cake to bring to a potluck at church on Thursday. It's supposed to be a tiramisu cake, so I made a vanilla sponge, brushed it with an espresso simple syrup, filled it with marscapone whipped cream, and crumb coated in vanilla buttercream. Well, I was rushing a little, because it's been a hectic day and I got started a whole lot later than I wanted to. After I'd filled and crumb coated the cake, I looked over at the leftover marscapone whipped cream and realized it's looser than usual, and I realize I probably didn't whip it as much as I normally do. But, at this point the cake was already covered in buttercream. So far, it's holding together, but I'm afraid that when I cut into it on Thursday, the whipped cream is going to be too soft and the filling going to ooze out and the whole thing's going to collapse.
Has anyone done something similar? Any idea whether my cake is doomed or not? If I really needed to, I could scrap it and rebake tomorrow. But I'd really, really rather not do that.
Quote by @%username% on %date%
%body%