AI am making my own wedding cake (3 layers per tier, 3 tiers: 10", 8", 6") and am wondering about filling. I will be using a buttermilk chocolate cake recipe that is quite moist and light even without freezing but I will be freezing each layer individually, as I bake them, leading up to the big day. The cake will not be iced, decorated solely with cocoa powder, baby's breath, and fresh raspberries, and will contain raspberry filling. My quandary is this: The tiers will be assembled at home, transported to the venue, and stacked on site the day before the wedding (unrefrigerated but covered by a custom made cardboard box the for the night)... I am concerned about the whole-fruit filling making the cake soggy, changing colour, or spoiling (I have 3.6 kg of frozen raspberries to use). [B]Is there a recipe that will allow me to assemble the cakes around 2:00 the day before and serve the next evening around 7 without having to worry about sogginess, colour change, or spoiling?[/B] Or, am I being unreasonable (should I suck it up and maybe tint some buttercream so it's not as visible?)?

Is your raspberry filling commercially made or cooked?  If not, your cake will need refrigeration until it is served.

Liz

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I will be making it myself, probably based on a compote-like recipe. With no dairy I was thinking it would be fine for 24 hours (that's why white cake with lemon curd was vetoed)... I'm mostly worried about sogginess.

A...I should have mentioned in the OP that commercially-made fillings are not an option as we have several people with severe chemical/dye allergies on the guest list.

A

Thanks! I'll look into the apple suggestion :)

Ahttp://www.cakeboss.com/CakeStuff/Recipes/RaspberryFilling.aspx

I have made this recipe several times and it is delicious. According to the website it keeps at room temp for several days.

A

I will give it a shot during the trial run, thanks!