Posted by Gerard on January 05, 1999 at 16:59:54:
In Reply to: wedding cake filler posted by Leah on January 05, 1999 at 12:29:20:
Ok you've got the cake assembled...
Redi-fond etc is not for rolling, its for pouring and you don't want to do that over genoise without a barrier layer of marzipan.
I prefer rolled white chocolate but thats me.
Play it safe and buy some rolling fondant from a cake supply store or from wilton online.
I guess you'll do the buttercream for decoration?
Can't see masking the cake with buttercream, then what to do with the fondant?
The bavarian part is no problem the way I did it, let chill overnite once assembled, bavarian freezes very well but is quite stable to work on so you don't gain anything by freezing it, I wouldn't.
So no problems there.
Cheers, Gerard