Any berry filling would be yummy, or lemon curd is also yummy!
how about a white chocolate almond or white chocolate raspberry filling? Those go great with both lemon and vanilla.
I just made my first "guava" buttercream filling. Oh wow, it was really good. The flavor isn't too tart or sweet - I'm tempted to persuade everyone to use it 
. I'm sure there are plenty of other great flavors out there - be adventurous - try them out!!
dydemus,
Did you just mix the buttercream with guava paste?? It sounds delish. What kind of cake was it?
I made a lemon cake that was a Betty Crocker mix and added an extra shot of real vanilla and fresh lemon zest. Any way, I bought the pudding snack packs equal amounts of lemon and vanilla, mixid the 2 together and it was one of the best fillings I've tasted. I chilled the cake and it wasn't too sweet and almost refreshing in the hot weather we've been having. This filling would be good in a white cake too.
How about the oreo filling from Whimsical Bakehouse? I just started using it and it is really good! Or there is a recipe for an Orange Creamsicle cake on CC with filling. The filling is a cream cheese, cool whip mix, and it is SO good. You can change it depending on what flavor you want.
I actually did a lemon cake for Mother's Day and used the Easy Lemon Cream Cheese recipe from this site. It was wonderful. I also used it with the French Vanilla cake and was great too....many compliments on both. It's not too overpowering with either cake flavors.
Good Luck!
Michele
How about the oreo filling from Whimsical Bakehouse? I just started using it and it is really good! Or there is a recipe for an Orange Creamsicle cake on CC with filling. The filling is a cream cheese, cool whip mix, and it is SO good. You can change it depending on what flavor you want.
where can I find the oreo filling recipe?
thanks
The best thing I did was search on the internet for cake makers/designers for "cake flavors" and keep a running list of all the flavors people offer. This helps a lot in designing a cake.
You might want to try a mango curd or how about a light twinkie-filling with orange moistening syrup.
Bturpin: Here's the recipe, hope you like it...
Whimsical Bakehouse Cookies & Cream Filling Serves/Yields: 6 cups
2 1/2 cups heavy cream
1/4 cup icing sugar
1/2 tsp vanilla
20 Oreos, crushed into medium pieces
Whip first 3 ingredients in mixer on high speed until stiff. Gently fold in cookie pieces.
ajay0665,
the white chocolate fillings are easy. I use belgian white chocolate (callebaut) but have used ghiradelli (sp?) as well. Heat 8 ounces heavy whipping cream to a simmer, and pour over 1 lb (16 ounces) of white chocolate. Let sit until it's reached room temperature and add 1-2 Tbsp (depending on how almondy you want it). Since it's hot now, I stick it in the fridge for about 30 minutes. You want it still semi-liquid, not set up like you're making truffles. I transfer to my kitchenaid bowl, and whip. Don't whip too much because then it'll become grainy.
For the raspberry filling, I heat up 8 ounces raspberry puree ( I leave the seeds because then people know it's raspberry, but you can strain the seeds out) and chocolate in a double boiler until the chocolate has melted. Then I bring it to room temperature. While you're waiting, whip 8 ounces heavy cream (or use one tub coolwhip) and slowly fold into the cooled chocolate/raspberry mixture. Refrigerate for about 20-30 minutes so that the mixture stiffens a little, and it's an easy filling.
I like to fill cupcakes with both of these too...it works really well, and tastes great.
I haven't used much in the way of fillings yet - my first two were this weekend. One cake was a white cake mix and I alternated strips of blueberry and strawberry preserves. I was told the cake was awesome. I also did a watermellon flavored cake with vanilla pudding as the filling. This cake was delicious (It was for a family cookout). I used Jell-O sugar free fat free instant pudding and follows the directions on the box for pie filling and it turned out great.
I have also flavored buttercream with two or three drops of lemon oil and it tastes great!
White-chocolate filling, or a cheesecake mousse would compliment the French vanilla flavour. If you're looking for fruit fillings, I would suggest a seedless raspberry, or strawberry. Or you can make berry-buttercream by making regular buttercream frosting, and adding a 1/2 cup of fresh strawberry puree to the frosting.
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