I've decided to ice the cake in mousseline buttercream because after testing out the leftover ganache (yum!), I found that it does not hold up great at room temperature. Plus, the cake is not likely to be eaten all at once, so it needs to be refrigerated at some point after I give it to her. So fondant is out.
As for color scheme, I think I'm going to go with pink, to accent the strawberry cake. Yes, I know, I should have thought about this before I crumbcoated the cake in white.... Wish me luck.
Wednesday, June 10, 2009
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