I am making a 2 tiered chocolate cake with chocolate mousse filling for a birthday. I need to make pink rosettes to cover both tiers which need to be white and pink. Does anyone have advice on what type of frosting to use for the crumb coat base and rosettes? American buttercream? Italian meringue buttercream? What would be best with this type of flavor cake? Any advice would be wonderful, I'm stuck! Thanks in advance for any help!
It is totally a personal choice which icing is used I suggest using the recipe “2 of everything” found in the recipe section of this site use the crusting option noted at the end of the recipe
kakeladi's suggestion is a good one, and you can add some melted (cooled to room temp, but still melted) white chocolate to the buttercream for a little but more flavor and sturdiness.