A customer has has asked me for coffee cake with coffee butter cream filling.I'll be adding fondant on top of this cake as it's going to be decorative.
I've never deviated from the basic sponge and butter cream cake with chocolate ganache/butter cream around it, so how would you advise me to make this cake.
Do I fill the cake with coffee butter cream and then crumb coat with plain butter cream (or ganache) or do you always crumb coat the cake with plain butter cream or ganache?
Hope this makes sense! :)