Here I go showing my ignorance again! 
I was reading cali4dawn's cupcake tutorial and how she fills the cupcakes, which I thought was a great idea - I'd never heard of anyone doing this, I'll have to try it. Usually people are ordering plain sheet cakes, just basic white, chocolate or yellow. I can hardly believe it when people tell me how good they taste...geez, it's just from a (usually Duncan Hines) box! I always tell them, "Thanks, it's an old family recipe from my Uncle Duncan." So, I'm thinking if I start doctoring them with the Cake Mix Dr. book and filling them I'll be really popular! 
What are your favorite fillings to put in cakes/cupcakes? Would you fill a cake the same way cali4dawn did with the cupcakes, or is it just a layer of filling between the cake layers? Thanks!
What are your favorite fillings to put in cakes/cupcakes? Would you fill a cake the same way cali4dawn did with the cupcakes, or is it just a layer of filling between the cake layers? Thanks!
Oh, heavens no... don;t do that with a cake, it will fall into a million pieces...at least I imagine it would.
No.. .split your layer and fill it or simply only fill in between the two layers. You'll be much happier.
Here are great instructions:
http://www.wilton.com/wedding/makecake/torting.cfm
If you have a large layer that would be difficult to remove with your hands, use a flat surface such as a cake board or cookie sheet (the kind without a side) and slip under the cut cake before removing. Replace the cake by sliding it back on using the same board.
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