Hi. I'm making my first wedding cake and I'm a little nervous. The cake is going to be three tiers and covered in fondant. I'm planning on using the DH French Vanilla cake mix and I need help in choosing some fillings that will stand up to the heat. I live in Florida and the cake is going to be served outdoors. My concern is that I have to make the cake on Friday for a 4 pm wedding on Saturday. Since fondant can't be refrigerated, what kind of fillings should I use that won't make the cake soggy and unstable and that won't spoil overnight by being left out?? The bride had requested a strawberry, almond and one other filling of our choice. Does anyone have any recipes that meet these requirements or any advice? Any insight would be much appreciated. Thanks!
Are you really going to make the cakes on Friday for a Saturday wedding? (Sounds like an all-nighter to me.)
You can bake and freeze the cake layers now, and assemble on Thurs. so that you have all day Friday to decorate.
If you're not buying your fondant, you would probably want to make that up 24 hrs. in advance of needing it (so it has time to rest).
As for fillings that don't require refrigeration... The sleeved pastry fillings would fit the bill. Info on the sleeved fillings can be found in the below thread..
Everything you need to know to bake, assemble and decorate tiered/stacked/layer cakes:
FYI, fondant can be refrigerated. But that's a non-issue since your fillings must be shelf stable in order to be outside for longer than 2 hr. maximum recommended in safe food handling guidelines.
Solo Foods makes an almond dessert/cake/pastry filling: