I am making my daughters wedding cake, a three tier.
the bottom is going to be choclate and the middle a vanilla sponge.
Not sure what to do for the top tier.

I have only used a butter cream filling for my cakes, and this is the first time that I am making a wedding cake.
I would like the filling to be really lovely and totally different from butter ceam. I have looked through the recipe section and have found ganache.
How long can you use before the day of the wedding as the decoration on the cake is going to take along time to do.
Do you have to store the cake in the fridge as it contains cream, if you do, I don't think it will be any good as I need to stack the cake and decorate it the day before.

Has anybody any other ideas for fillings, I would be very grateful for any advice.

Does your daughter or future son in law have any favorite tastes? Maybe have a mini tasting party?

I do not have the time to do this as the wedding is next saturday.
I did make fruit cakes 2 months ago, I marzipaned them yesterday and today noticed that the marzipan was very wet. I checked the cakes and realised that they were not cooked properly. I have no idea why. I did everything the recipe said and checked them with a cake tester which came out clean. The cakes looked really good.

So I have given up on the fruit cake idea until I have had lots of practice.

My daughter told me to use what filling I wanted because she has only ever tasted buttercreasm herslf. She likes most types of sweet things so I don't tjhink there is much she dosen't like.
I am doing a butter cream cake as an extra in case.

Do you think I should stick to butter cream as that is all I have ever done or do most people like other different fillings.
Every wedding that I have been to have used buttercream as a filling for their cakes.
Thanks for the advice

Funny that you ask for filling ideas. I just sat down for a coffee break before completing several cakes for a tasting in the morning. . .
Filling on a chocolate cake. . .Cream cheese, Raspberry preserves (seedless), chocolate fudge
For the white cake. . .dark chocolate, Strawberry preserves, Fresh banana slices and/or fresh strawberry slices
Hope this helps, now back to my own cakes.

Great idea, thank you. I never thought of using fruit.

If you use fresh fruit don't you have to refigerate the cake?

Mix the buttercream with preserves like raspberry or strawberry for substance. I get lots of rave reviews on that. good luck! I'm sure it will be lovely!

I was thinking of doing butter cream with crushed tinned pineapple and pineapple flavouring. if it is well mixed with the buttercream does it need to be stored in the fridge, if it is done the day before it is eaten?

dazeyjo, thank you for the idea of mixing buttercream with jam. I have just woke my husband up and asked him to try some. Bless him, he did and said it was really lovely but very sweet. Do you know of any way of making it not so sweet?

Did you try a pinch of salt? Just watch how big the pinch is! Also, I've found that especially with a chocolate cake or a cake that's not too sweet, it usually balances. I hope that helps!

When I use the preserves I usually just put a thin layer of BC on the cake then a bit thicker layer of the preserves. I only use the Fruit only preserves, no sugar added as it helps with the sweetness. As for bananas just lay them on the BC too. For the pineapple, why not drain it and then pat dry with a paper towel. Then mix the fruit with a bit of cool whip and then place between layers.
Hope this helps! Keep us posted on how this all goes.
hugs!

Thank you all for the great advice, I will be using these ideas and let you know how it goes and what flavour filling I used.
After the wedding next saturday, I will let you know what the guests think of the filling. Most will be family so it will be good feed back.

When I do a wedding cake, I have 4 layers of cake and 3 layers of filling on each tier. If you do that, then you can alternate with buttercream.

cake
raspberry preserves
cake
buttercream
cake
raspberry preserves
cake

Works great with strawberry preserves, too.