I am fairly new to cake decorating but all I have every put between layers are either standard buttercream or my own home made strawberry Jam. I was hoping someone may have some suggestions of different fillings with recipes and tips on what is good. I am ready to branch out I think. reading the information on this website has added so much to my knowledge. Thank you all for everything that you share from your wealth of knowledge.
Brenda
My favorite thing to fill my cakes with is pudding. You just mix up a jell-o instant pudding mix, and 5 minutes later you have your filling. You can add extra vanilla to it, or whatever you want. It tastes delicious in the cake too.
I have an excellent strawberry mousse recipe too, if you're interested. That is a little 'fancier' though, the pudding is what I use for my basic cakes.
Melissa 
my favorite filling is one that has to be refrigerated, but it is well worth it when you taste the cake. I cream one softened 8 oz. package of cream cheese, one half of a tub of whipped cream, and one package of Jello instant pudding (whichever flavor you prefer). You can refrigerate it before spreading it on the cake if it's too thin, the pudding will start to "set" and make it thicker. My family asks me to make it in all my cakes.
ok dumb Q here. wont the filling be to soft and just soak through the cake? Will you be able to see the filling when you cut the cake? I have a baby shower cake to do tomorrow. Of course I am icing it today. I have tons of jello pudding and strawberry preserves. The size of my cake will be 14" round. Will the top layer be to heavy for just pudding? I am not new to this, but I am tired of the same old stuff Buttercream filling.. HELP Also if anyone can help, approx. how many cups would you use to cover a 14" round cake? including some border work on the edges and the sides.. Thanks in advance I am trying to do my own Matrix because I think I over do it sometimes with icing. And well I underprice all my cakes because I am not cautious with what I use. I am trying to REALLY make profit here. I feel I am doing this just for the practice, but I really need to get more involved with my spending and my profits.
Briansbaker-
LadyCakes has a chart for the amounts of frosting needed depending on the cake sizes. Check it out here... http://ladycakes.com/Recipes/Frostings/frosting1.htm
For a 14x2 cake it says you need 7 1/4 cups of frosting, but I don't think that includes decorating so add a bit to make up the difference.
Jess
Misdawn ~ What size of pudding mix package do you use? The large or small one? I'm also curious about the size of the whipped cream tub. Your filling recipe sounds dee-lish and very easy on the wallet (I tend to underprice my cakes when it comes to most of the fillings I do; it'd be nice to have a filling option that is cheap to make.) Thanks!! 
i like to use mousse, usually a firm egg-free dark chocolate whipped cream variety that i make with just chocolate, butter, and cream. it's lighter than pudding and not wet and stays where i put it and doesn't seep into the cake. i also frost with it frequently; it starts soft and then firms up. i think i posted the recipe in a ganache forum.
I love to use sweetened whipped cream. Just a carton of heavy cream 3 to 4 tbsp of sugar and flavor with flavoring of your choice I usually use vanilla. Whip it until you have a stiff peak and then enjoy. (this is really delicious in strawberry cake) And you can add in things you like too for instance I crushed mini oreos and added them in this filling to fill a chocolate cake and it was yummy.
I'm not sure without actually looking at the tub of whipped cream, but it's the standard Cool Whip tub you get at any grocery store. I think it's 8 oz. I'll double check tonight and post it tomorrow for sure. As far as the pudding mix, I use the smaller box that makes about 4 servings. I don't know how many oz it is. I wish Had the exact measurements for everyone, I'm sorry. But hope this helps!
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