My father-in-law has requested a black forest cake for his birthday. A traditional black forest cake has a short shelf life and doesn't travel particularly well but this cake will need to be transported several hundred miles and quite possible sit for a day before being consumed. I've decided to adapt the recipe and capture the spirit of the cake by making a chocolate butter cake instead of a chocolate sponge and make a thicker cherry filling that won't be too soggy. Where I'm getting stuck is the icing. I'd love to make a topping that approximates the texture and flavor of whipped cream but that's sturdy enough to handle the trip . I don't like buttercreams that are so slick they leave a greasy aftertaste but something that's lighter and shinier than a traditional frosting would be good. If you can recommend a recipe that'd fit the bill, please let me know.