Posted by Leah on January 05, 1999 at 12:29:20:
Gerard, I've got a problem. Am doing a wedding cake for 200, stacked doweled tiers of genoise, Italian meringue buttercream and fondant outside. Couple wants lemon bavarian
filling. Gelatin, yes? Any ratios you could pass on? Hideous question, Iknow, but what are the possibilities of freezing layers with bavarian filling? Normally, I do all from scratch, but am worried about this one. Is there a mix out there that's really terrific for the bavarian? Would you use dri-fond? How does it stack up to homemade? Thanks SO much for your help!