1St Cake For In-Laws, It Has To Be Perfect!!!!
Decorating By TabathaRubio Updated 13 May 2006 , 8:45am by SarahJane
Hi
I am making my in-laws 42nd anniversay cake. I NEED IT TO BE DELICIOUS. All of their friends will be there and it is in the restarunt that we own, so it has to be PERFECT!!! i am going to do a MMF cake with a fruit filling. My father-in-law loves fruit fillings. But here is my delima. I have made kids cakes and used chocolate or vanilla fillings, NEVER FRUIT!! Can you use fresh fruit? Is there a great fruit filling you can reccommed? I know I can go to the recipes page, but I would rather have something that you know is delicous. PLEASE HELP!!!! thanks
I know that some members use the fruit fillings, ready made, in sleeves and they say they are good.
I've made a fruit filling with homemade pastry cream..combined with whipped cream. Then I add sliced fresh strawberries and banana.
When I tort my cake I put thin layer of melted chocolate...then the pastry cream mix. Then cake....chocolate..then filling..then cake..chocolate....filling..cake. Frost with BC.
I call it my "Banana Split" filling. You can even add some chopped nuts to the filling if you wish...(if no one has a peanut allergy)...
Make sure you keep the chocolate layer thin...so that it will cut easily..
Ooops..just saw you are covering the cake with MMF...that will probably be too heavy for that filling recipe I gave you. 
Is fruit filling too heavy for fondant??? Thansk so much for getting back to me.
If you are doing multiple layers, you might have problems....but just a simple two layer with one layer of fruit filling should be fine. You'll need a STIFF buttercream dam and I would probably let the filled cake sit for a few hours if possible to let it settle before adding the fondant to make sure there is no leakage. HTH!
I have not used fresh fruit fillings, but I love to mix seedless preserves into my buttercream for fillings. Chocolate cake is delicious with the raspberry filling & lemon or vanilla cake is delicious with strawberry or blackberry. I heat up the preserves & let them cool to room temperature. Stirring occassionally. Then just mix them in with a rubber spatula. hmmm Think I am going to go make some...never talk cake when you havent eaten dinner! lol
BellaRosa
I do tropical fruit fillings. Mango, lilikoi, guava, etc. All I do is make whipped cream, add a little powdered sugar until it's very stiff and then add in either freshly ground fruit or fruit preserves (preferably 100% fruit) It is really delicious and as long as you keep it refrigerated until 30-45 minutes before you use it, it holds up really well. Super yummy.
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