Does anyone have a recipe for a scratch fruit or cream filling for a wedding cake that won't spoil? For a Saturday wedding, I finish my cake by Thursday night. That way I can watch for any settling and fix any mistakes. However, I am worried about spoilage when cakes sits out. Vicky[/code]

I don't know of any scratch filling to fit the bill. You might try buttercream mixed with fruit jam for a filling. You might also try the sleeved fillings available at the cake store. I have used the apricot one and was pleased with it. I don't think they would be a problem. I don't finish my cakes until the day before the event.

I just made a cake with raspberry sleeve filling and mixed it with some Polaner All Fruit seedless raspberry. It was really, really good and didn't need to be refrigerated for days.