Posted by Gerard on September 02, 1998 at 08:26:56:
In Reply to: Re: Need help with wedding favor ideas (chocolate) posted by Audrey on September 02, 1998 at 02:00:46:
Audrey,
I use the same formula you called Mont Blanc for wedding cakes, its a good choice as it is stable enough to support layers.
For sticking the marzipan try a very thin smear of apricot preserve, apricot butter or apricot jam.
Using syrup can cause bad problems, besides the viscosity is too thin to do much except soak into the cake.
Last cake I made was the mont blanc with rasp liquer, rasp mousse filled with a very thin coat of buttercream on the outside to hold the marzipan.
I then decorated the marzipan with chocolate line work.
It sounds like you've got it under control, you'd be surprised how many people rty to pull this off without doing practice cakes , they get themselves in over thier heads and thats not fun.
Regards, Gerard