Sprout
Sous Chef
I'm making cupcakes for a friend's baby shower. I want to make a Pimlico cake-inspired cupcake as one of the options. I want to fill yellow cupcakes with Bavarian cream and then frost them with chocolate frosting. I was planning on chocolate Swiss meringue buttercream. I'm wondering if the Bavarian cream will break down if the cupcakes are out on display. I know the buttercream will melt if it's too hot, but I'm hoping the weather will cooperate. I may have to adapt my frosting as it gets closer if high heat is forecasted.
Does anyone have much experience with Bavarian cream? Does anyone have a recipe they particularly love? Thank you in advance!
Does anyone have much experience with Bavarian cream? Does anyone have a recipe they particularly love? Thank you in advance!