Wedding Cake Fillings

Decorating By KarlaBakes Updated 9 Oct 2014 , 3:44am by KarlaBakes

KarlaBakes Posted 3 Oct 2014 , 11:38pm
post #1 of 11

I've been requested to make a wedding cake on december 20th. The winter here it's not that cold ( I live in Mexico) I need some help with the cake fillings that are safe (it doesn't get lower than 59°F here) . The cake will be 2 tiers chocolate and 1 tier lemon any sugestions? TIA! :)

10 replies
-K8memphis Posted 4 Oct 2014 , 12:24am
post #2 of 11

if you keep the cake refrigerated you can use any filling of course -- chocolate fillings won't need to be kept chilled -- lemon curd does need to be fridged so if you're going non-fridged why don't you go for a lemon cake and lemon flavored buttercream filling using an extract and some nice zesty lemon zest -- rub the zest and some sugar between your fingers to bring out all the oils before you use it -- 


best baking to you

pamlovestobake Posted 4 Oct 2014 , 12:25am
post #3 of 11

AHello Karlabakes! For a chocolate cake you can do several fillings like cajeta, dulce De leche, a layer of cajeta then fill with vanilla smbc, chocolate abuelita, kahlua flavored buttercream, nutella, peanut butter, mint the possibilities are endless! For the lemon cake raspberry, vanilla, orange, white chocolate, or turn it into a lemon poppyseed cake :D

KarlaBakes Posted 5 Oct 2014 , 4:15am
post #4 of 11

Thank you so much!the chocolate abuelita sounds so yummy! and I love the idea of the rubbing the sugar and the zest to bring up the oils :).


 I'm freking out!. Today I had the cake tasting and they want a 5 tier cake! Any suggestions on the suport system? TIA!

Claire138 Posted 5 Oct 2014 , 7:32am
post #5 of 11


Originally Posted by KarlaBakes 

 I'm freking out!. Today I had the cake tasting and they want a 5 tier cake! Any suggestions on the suport system? TIA!


SPS. Here is the link for the tutorial Leah_S made for how to use it.  For 5 tiers I would definitely go with SPS.

julia1812 Posted 6 Oct 2014 , 7:14pm
post #6 of 11

AI like chocolate with raspberry or blueberry filling and for the lemon cake maybe mascarpone or regular cream cheese filling...? But did the bride not tell you what she wants?! That's kinda odd...

Rosie93095 Posted 6 Oct 2014 , 8:17pm
post #7 of 11

SPS saved my life this weekend! Definitely use it for any cake  3 or more tiers if you are going to put it in a vehicle and drive.

leah_s Posted 7 Oct 2014 , 3:17pm
post #8 of 11

^ Like!


I use SPS on every tiered cake, every time.  If a cake is important to my customer it's important to me.  Therefore I use SPS for support.  Period.

morganchampagne Posted 7 Oct 2014 , 3:52pm
post #9 of 11

AI really like sps too. I typically only use them for larger jobs. So for this It wouldn't even be a question.

cai0311 Posted 7 Oct 2014 , 5:46pm
post #10 of 11

AI use bubble tea straws as supports on my cakes. If I am stacking at home I hammer two offset wooden dowels through the cake. If I am stacking at the venue I don't worry about the wooden dowels.

I have done several 5 tier cakes - all with the bubble tea straws. You can look at the pictures in my profile to see them. The straws are cheap and easy to use.

KarlaBakes Posted 9 Oct 2014 , 3:44am
post #11 of 11

You're so kind! Thank you so much!  :)

I'll let you know how it went after december 20th :) 

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