I'm reluctantly trying a topsy turvy cake for the 1st time. My friend begged me to make it for her son's bar mitzvah that is next weekend. I gave in. I decided to make the cakes ahead of time and freeze them and then do the decorating next Thurs. or Fri. (the cake is for the party Sat. night 8/15).

The decorating is late next week b/c I have assumed that freezing a fondant decorated cake is not good idea. I'd definitely prefer to make the whole thing this week if I could. If anybody has an opinion on freezing a fondant decorated cake, please let me know.

Anyways, I need to come up with some fillings that freeze well. I have 1 tier (that is 3 layers, possibly more because each layer came out rather thick so I may split the layers further) that is WASC without the almond and another tier that is a devil's food cake. I haven't made the 3rd tier yet but am thinking of doing red velvet. I think buttercream everywhere would be boring. Would love your suggestions for fillings that would freeze well and taste great!

Thanks so much in advance!

Any of Toba Garret's recipes are delicious, I use her Fr. Vanilla b/c and the chocolate and they freeze very well. I also use the cake bible's strawberry puree and add sliced sttrawberries and that also freezes well. I don't recomend freezing the fondant. I would just fill and crumb coat and then freeze. Make sure to use a dam if you use the strawberry lol. Hope that helps, maybe someone with more experience will chime in

Any kind of SMBC freezes well. I'll eat the chocolate straight from the freezer! yum. It will just need rewhipped when removed. Chocolate SMBC, raspberry SMBC (with preserves--tastes like mousse), nutella SMBC, mocha SMBC, white chocolate, cream cheese, etc.

I just made a cake for a party and used milk choclate cake mix and the strawberry fluff filling with buttercream icing! YUMMY!!!! Everybody loved it!

Thanks everybody. I made 2 different fillings last night and on 1 of the cakes the tiers started tio slide. What exactly is a cake dam? I ended up wiping off the filling and just adding buttercream.

A dam is when you run a ring of buttercream around the edge of your layer before placing any slippery filling on the interior of the ring. I like to pipe it on with a coupler tip. Your icing ring creates a dam to prevent the filling from squishing out, and it also acts like a nice ring of glue to keep your layers from sliding. Sometimes I put a glob of BC in the middle too (like the center of a target) just for good measure (but I think that step's kind of redundant).

i don't know how well it will freeze, but I have made chocolate hazelnut buttercream. I just added nutella to my regular buttercream and whipped it together. It was delicious. It's great because it isn't supposed to be refigerated so it can stay out, unlike a whipped cream or a mousse.