I've got two cakes to make for this weekend for family parties (everything is up to me). One will be a 2 layer cake that is covered is MMF. My question is what should I fill the layers with? I need something that doesn't have to be refridgerated because of the fondant and the fact that there will be so much other food around that there will be no room in the fridge anyways. I also need something that both kids and adults will like (nothing too exotic or with alcohol/liquer).

I also usually seem to have problems with the filling "oozing" out the sides, which then makes the cake lop-sided. How do I stop that from happening? I have an idea or two, but I'd rather have your expert advice than try to figure this out on my own four days before the party.

ETA: The cake itself is a fairly basic white cake.

Recipes would also be greatly appreciated. TIA!
~Megan

First Welcome to CC!! Glad to have you here!!!!

You can stop the oozing by piping a stiff dam of buttercream around the edge of your cake layer about 1/4 in from the outside edge and then fill with your filling.

For the fondant project you might just go with buttercream if you don't have any of the sleeve type fillings that don't require refridgeration.

There was a post on fillings yesterday that had a link to a long list of fillings. Do a search in forums for any post that has to do with fillings and it should pull it up. You name it, the link had it!!!

It's in a post called (of all things) CAKE FILLINGS

Here is an example of a sleeve type filling. Lots of flavors to choose from! They can be purchased online or at most cake decorating supply stores:

I forgot to mention-try using the #12 tip to make the dam. That's the one I always use.

How about just regular jam? Some kinds don't need to be refrigerated. You can even mixed it with the buttercream to use as a filling, so there will be less tendency to ooze out.

You can also use pie fillings. HEB and Kroger (not seen them at Wal-Mart) actually carry cake fillings in a can. Their brand name is SOLO and they carry a variety of fruits & etc. I use Cherry Pie filling in a lot of my cakes. I just whirl it in the food processor for just a second -- Not too long or it will be runny.

I do remember seeing cake fillings in a can at my local grocery store now that you mention it. I don't have any of the stores that you mentioned near me, but I'll certainly check my local ones. Thanks so much for that idea. I've used pie filling in the past, but I've had problems. Maybe it was just me though...I'll definitely try using tip #12 for the dam too. I don't have that specfic one, but they're cheap and I'm headed to Michael's. I'll pick it up. Thanks again.

The website for the fillings the other poster mentioned is www.ladycakes.com (under recipes and then fillings). What about a chocolate (or white chocolate) ganache filling? Because of the high fat-to sugar ratio it doesn't need to be refridgerated.

A very simple and quick filling that my aunt told me about is to use pudding cups(its a secret, LOL ). The ones at the grocery store that are just on the shelves and not in the cold case. There is usually a good range of flavours to choose from and kids love it. I always thought she was using homemade fillings so I couldn't taste the difference.

You could also mix white buttercream with crushed oreo cookie for a cookies& cream filling.

I have actually used ice cream sauces. Get the thick kind that comes in a jar or small can. (smuckers and Hersheys have these for sure). I did use caramel ice cream sauce from a squeeze bottle, and was worried about oozing but with the buttercream dam I had zero problems, even though the caramel was a bit liquidy. It did sink a bit into the cake but didn't make it soggy, I only put a thin layer. I also use just the coupler to make a dam to prevent the filling from oozing out and it always works, I was so thankful when my aunt told me about this tip! The trick is making sure the buttercream is higher then the filling, the couple leaves a nice thick rounded pipe around it.