There have been so many questions about fillings this week. There are lots of recipes out there, but I'd rather have the ones that you love and use. So go ahead and give us your most mouth watering filling! I've got my mixer on stand by 
Lemon curd - with or without fresh raspberries folded in!! Stick this tangy, creamy stuff in a butter cake & I'm in heaven!! 
2nd favorite - French Custard - not as heavy on the tummy as pastry cream or bavarian cream, with a nice and strong vanilla flavor that keeps it from being bland, but doesn't overpower the flavor of cake it's paired with either. Complements almost any cake and fruit can be folded into this one too with good results.
**edited to add: oh....did you want recipes posted too??? lol
I make it...it's really easy to do. I've bought some once & while it tasted delicious, it was too soft to use as a cake filling. The advantage of making it on your own is that you can let it thicken up as much as you need. And you can also chill it after it's made, which will thicken it up a little more. It keeps well in the fridge, so if you don't use a whole batch of it on a cake, then you can use it again later on. Or just eat it!!
Here is my recipe for lemon curd - I've been using this for years:
Makes three 1 lb (350 ml capacity) jars
Ingredients
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour
You will also need three 1 lb (350 ml capacity) jars, sterilized.
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.
LOL KayDay... that was going to be my next question! No baby yet he's due in April... this make little boy # 3! 
JennT, sure if you don't mind posting!
Here's the custard recipe....let me go find the lemon curd recip & I'll post it a little later tonight. 
Wish I could claim this one as my own creation, but it's a WBH recipe. The whipped cream lightens the texture and flavor...it's not as heavy tasting as a reg. pastry cream or bavarian cream...but it's still thick enough to handle some fruit folded into it. Once, when I was in a time crunch, I used cool whip instead of the whipped cream...it was still good, but not the same...but it worked.
Whimsical Bakehouse French Custard
This is pretty much pastry cream and whipped cream folded together.
In a saucepan, bring to a boil:
1 cup milk
1/4 vanilla bean (OR 3/4 teaspoon pure vanilla extract added AFTER pastry cream is removed from heat)
In a bowl of an electric mixer, on medium speed, beat until light and fluffy:
3 large egg yolks
1/3 cup sugar
pinch of salt
Add and mix to combine:
2 tablespoons cornstarch
Remove the vanilla bean from the milk, then slowly beat the hot milk into the yolk mixture. Return the mixture to the saucepan. Return to a boil over medium-low heat, stirring constantly. Boil for 1 minute on low heat, stirring constantly. ***If using vanilla extract: remove the saucepan from the heat at this point, and stir in the vanilla.
Pour the pastry cream into a stainless steel bowl and place over a bowl of ice water. Stir frequently until chilled. The cream will thicken as it cools. Alternately, cover the cream with plastic and refrigerate until cold. (that's what I do...just lay the plastic wrap over the surface so it doesn't form a 'skin' and put it in the fridge)
In the bowl of an electric mixer, whip until stiff:
1 1 /2 cups heavy cream
2 tablespoons confectioner's sugar
Gently fold the chilled pastry cream into the whipped cream.
Yield: 4 1/2 cups
I know the custard recipe sounds like a lot of work...but it's really not and it isn't that hard either, just sounds like it is. If you have all of your ingredients pre-measured & ready to go, it comes together rather quickly, actually. And I usually whip the cream beforehand, so it's ready to go when the pastry cream is chilled. This recipe is so worth it!!
Oh my goodness... I'm drooling right now! Guess that's what happens when you talk sweets to a pregnant girl! LOL
lol...Kristy... I cooked & baked soooo much when I was pregnant last time, with my daughter. The funny thing was, once I had whatever it was that I'd made that I'd craved soooo badly, as soon as I ate a serving of it I was done with it! Didn't want it again... So all my friends and extended family ate very, very well during that last pregnancy! 
Then a few weeks later I'd crave something all over again that I had just made...needless to say I'd make it again! HA! Isn't pregnancy great?!
with my whole family and my bf's family being diabetic i have had to be creative when it comes to making cakes, frostings and fillings that i can use where they can still enjoy it. my favorite filling i use for any cake now is the sugar free cheesecake pudding... plus you can spruce it up and add chopped up strawberries if you wanted. it's so good... best part... if you don't use all of it for the cake, you get the leftovers... and it's fat free and sugar free!!!
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