Qui

mascrapone frosting sounds like a good idea, I will try it!

Thanks pastrymama! I use sheet gelatin too and what gelatin/whipped cream ratio do you use? Do you use granulated or 10x sugar for the whipped cream?

Is it is possible that she's never had real buttercream (Swiss meringue/Italian meringue/French buttercream)? If so, you could have her sample some and tell her it's "frosting." See what her reaction is. ← We are refering to the real buttercream (Swiss/Italian/French), which the bride hates... they are a little too heavy to her taste... she wants something light, and no fondant as well...

What would be the next best option for frosting and decorating a wedding cake besides buttercream. The bride really hates buttercream... I was thinking about using stabilized whipped cream but was afraid that it might be too difficult to use since it sets up quickly. I've heard of adding whipped cream stabilizer or merigue powder to help stabilize whipped cream, does any of those work? And if so, does it affect the taste, and does it hold up at room temp? The wedding will be indoor, so it would be rather cool... Any input will be appreciated!

Just parchment on the bottom of pan is correct. Never butter the cake pan when you make genoise. It's a foam cake and it needs to cling to the side of pan for the structure to hold up.