I am a chocoholic and the best filing is chocolate buttercream. I do like a Victoria sponge with jam and a thin layer of cream. The best fillings don't ooze out the cake when you eat it or fall apart, but keep the layers together.
In a swiss roll, again I like jam or chocolate buttercream, but many places seem to add a vanilla buttercream which ruins the cake. Which is the best filling for you?
In a swiss roll, again I like jam or chocolate buttercream, but many places seem to add a vanilla buttercream which ruins the cake. Which is the best filling for you?