Filling / Fondant Questions

Baking By carmenid Updated 22 Jan 2009 , 5:02pm by carmenid

carmenid Posted 22 Jan 2009 , 2:28am
post #1 of 4

I am going to try the White Almond Sour Cream Wedding Cake recipe this weekend. I am not very good with flavor combinations, what will make a good filling for this type of cake?

I also want to cover the cakes with marshmellow fondant, will the marshmallow...what will the cake and fondant flavor combinations be like? overpowering?

3 replies
carmenid Posted 22 Jan 2009 , 12:54pm
post #2 of 4


JanH Posted 22 Jan 2009 , 1:05pm
post #3 of 4

Raspberry, or strawberry sleeved pastry fillings are quite toothsome with almond. And you needn't make the mmf with a strong almond flavor since the cake also has that flavor.

I've made both of the combinations above with a lightly flavored almond b/c and it was very good. icon_smile.gif

Of course you know you can substitute any flavor of extract for the almond and any cake mix flavor in place of white - so the possiblities are mind-boggling!

Rebecca Sutterby's WASC cake:

kakeladi's (no fat) original WASC cake:

Another chocolate variation:

Another way to determine how to proceed, would be to ask yourself what filling you have a taste for - and then make the appropriately flavored WASC cake to complement.

The sleeved pastry fillings come in many flavors and just about all of them would work with white or yellow cake.

My DH's favorite WASC cake is DH's orange cake w/orange not almond extract frosted w/Rich's Bettercreme for a dreamsicle cake.

Favorite flavor combinations:


carmenid Posted 22 Jan 2009 , 5:02pm
post #4 of 4

i just saw almond pastry filling at the grocery store...will that be too much??

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