So this is my first visit to cake central.WOW. There is so much information and fantastic advise here. Wish I'd have known about this site for my last cake!
Anywho, I'm making a 3 tiered wedding cake for a friend of mine. White fondant with super brite pink and orange gerbera daisy flowers.
I have sifted through recipes on this site for some inspiration. So far I've decided to make a box cake (no need to try a scratch cake on someone's wedding day). Rhonda's Ultimate MMF rather than Wilton fondant, but I'm stuck with the filling thing.
I've used 1/2 custard with 1/2 whipped cream, but it isn't stable enough and just ends up squishing out the sides of the cake. I'll pipe a damn with a stiff buttercream, but if anyone knows what would work out as a nice stiff filling I would be awefully appreciative!
Any suggestions on the choices I've made so far would be greatly appreciated too.
Thanks a bunch!
i usually just use regular buttercream as a filling, flavoured with whatever is needed. sometimes jam too
if you want to get more creative, theres some good ones in the recipes section.
As long as you have a dam you should be alright. Make sure you use supports for the tiers that way the weight of the top cake isn't on the cakes below without them it would put pressure and the filling would squeeze out. Plus make for a very unstable cake.