I am using a Strawberry Cream Filling for a cake this weekend and one next weekend. It's the recipe with the Cream (whipped), sugar and fresh strawberries. I usually fill and ice on Wednesday's and then decorate on Fridays, but I am afraid the filling will make the cake super soggy and ruin it. What does everyone else do with the 'wetter' fillings? I thought of doing a thin layer of butter cream on the inside of the layers and then putting the filling on, but wasn't sure if that would be the best option. Thanks!
that is actually what i do: frost with a thin layer of icing on both top and bottom layer and it works quite well.
Thanks, how far in advance do you stretch that out?