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I made a hazelnut brown butter cake as part of my wedding cake trial. I used a chocolate ganache inside and a buttercream outside. They both went well together but the ganache was heavenly - the only issue was that it really wouldn't work for an outer frosting. I ended up using a buttercream "barrier" to make sure it wouldn't leak over the sides if the kitchen got really warm, and it worked perfectly!
ETA: If your cake is an actual fruit cake, I couldn't quite picture buttercream or chocolate ganache with it... what is it usually served with?
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Hi guys,
I've got a dilemma; my kind Mum is blessedly making our wedding cake, but I can't for the life of me think what to ice it with. The cake is a divine Frangelico (hazelnut liqueur), hazelnut and fig fruit cake, quite solid, rich and moist.
Fondant is off the list since my fiance can't stand it, and I'm not sure buttercream would really work on fruit cake would it? What would you guys use, I'm totally lost!