Hi,

Iam doing my first stacked cake and wanted to know if its possible to use as a filling and crumb coat a cake with a pastrycream/stabilized whip cream mix. It will be a 2 tier stacked engagement cake for a relative. They are very particular that the cake itself isnt sweet and buttery.
Is there a butter cream that is light in texture and not so buttery that I can use for crumb coat.
It will be later coated with a white chocolate marshmallow fondant.
Any help would be greatly appreciated.

-Nhumi

the higher water content in pastry cream or whipped cream would be a concern for me if i were then placing fondant on the cake. you might consider using apricot glaze (strained apricot jam, heated) to coat the cake to prepare it for the fondant instead, and just use the lightened pastry cream for the filling.

also keep in mind, most especially in the case of stacked construction, that your cake texture should "match" your filling; i.e. if the filling is light, then the cake layers should be light-weight too (perhaps even cutting thinner layers and doing 4 instead of 3). this will prevent shifting and also potential collapse during the cutting.