Hi Cvbuzz I have used just the cream and shortening( no butter) with the cornstarch and loved the flavor. However due to condensation issues with the humidilty here I usually do not refigerate the cakes before covering them with fondant. If the filling is perishable I usually tring to prep and decorate the cake in a 5 hour period, letting the icing crust for 2 hours.
Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn
