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Question about frosting a wedding cake

post #1 of 6
Thread Starter 
My friend has asked me to make her wedding cake, which would consist of 3-4 tiers. She wants two tiers to be chocolate cake with white chocolate buttercream and one or two tiers buttermilk cake with lemon buttercream. My question is would it look ok to make a cake like this, with the two different frostings? There will not be fondant to cover it up. I'm wondering how similar the color of frostings will be. Anyone tried this? Should I not do white and color the frosting?

Thanks
post #2 of 6
There shouldn't be much of a color difference if any at all. I have also made a white chocolate buttercream with a little lemon extract in it and it tasted great. Then you could use the same batch of icing, just divide and flavor.
post #3 of 6
Use a lemon flavoring that doesn't have any color to it...Lorann's lemon emulsion is white, I'm sure there are others as well.
post #4 of 6
I'd do vanilla buttercream on the outside of the cake and use the flavored buttercreams between your layers. That's the primary reason all my tiers are 4 layers of cake with 3 layers of filling - the buttercream on the outside of the cake only goes to a small number of guests so might as well have it be neutral and flavor-profile matching.
post #5 of 6
Quote:
Originally Posted by FromScratchSF

I'd do vanilla buttercream on the outside of the cake and use the flavored buttercreams between your layers. That's the primary reason all my tiers are 4 layers of cake with 3 layers of filling - the buttercream on the outside of the cake only goes to a small number of guests so might as well have it be neutral and flavor-profile matching.



I agree. At least that way you are 100% certain that it will £dry" the same colour as well, if you were using two different recipes then there is not way of telling without doing a practise run.
post #6 of 6
Same as FromscratchSf and Lisa Peps..
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