I have to do a three stacked tier wedding cake. The bride wants Mudcake, Banana,Fruit. (Anna on my website) They are all square 8" stacked on top of each other. I was wanting to know what filling should I use for the Banana Cake as it will be two layers. The whole cake will be covered in fondant. Each layer will be covered in fondant first. Beats me how they cut this arrangement but then it is not my worry as I won't be there. Any help would be appreciated. Thanks
Things that go well with banana:
Chocolate
Cinnamon
Caramel
Personally, chocolate is my favorite.
I have to say that I love banana cake with French custard (we call it Swiss cream here 
), that is pastry cream with whipped cream. Really yummie, most of the time I also put a layer of strawberries on top of it.
But I understand that if it is for a wedding cake that has to stand a long time outside it's better to go for a BC.
By the way only pastry cream with strawberries is also reaaaally nice 
Good luck with your cakes!!
Lara
I made a banana cake with strawberry filling as one of the cakes for my twins' graduation...yummy! Yet one relative thought it was the weirdest flavor combination he had ever heard of! Until he tried the cake and admitted it was pretty good. (He's never had strawberry/banana Jello?!)
Ohhhh the buttered rum may be good! Might give it a bananas foster taste.
Also the caramel sounds tasty.
How about peanut butter
I love banana cake with cream cheese icing as filling. You could also add chopped pecans or walnuts to the cream cheese icing if they like nuts.
I made a banana cake this week. After I made the dam, I filled it with maraschino cherries cut in half, flat side down. Then I piped some filling on top and gently spread. My filling was banana buttercream, but a custard as tartacadabra suggested would be heavenly!
whipped milk chocolate ganache,
cinnamon whipped cream- cream cheese
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
butter pecan italian meringue buttercream
have you tried the banana cake from the whimsical bakehouse book? it has brown sugar in it which gives it a nice carmalized flavor. they suggest to use a french custard and to cover it with chocolate ganache glaze. pm me if you'd like the recipes.
what do you normally put underneath your fondant? is it the weight of the fondant that you are concerned with or that it will not be refrigerated?
the way that they cut the cake should not be difficult as long as they are separated by cardboard or foamcore in between...and doweled (but of course you know that- your work is amazing by the way).... ok, i'll get to typing up your recipes now.
banana cake by whimsical bakehouse
"this moist, buttery, and banana-y cake is rich without being heavy. fill this cake with french custard and pour chocolate glaze over it and you will get rave reviews. i recently too it , along with five other cakes , to a party and it was the hands down favorite." (intro from the book)
grease two 9x3 inch round pans. preheat the oven to 350'F . have all ingredients at room temperature.
in the bowl of an electric mixer, beat at high speed until light and fluffy:
8 ounces (2 sticks) softened unsalted butter
1 and 1/2 cups brown sugar, firmly packed
1/2 cup granulated sugar
add and beat well:
3 large eggs
add:
2 cups mashed banana (about 3 large bananas)
the batter might look curdled, dont worry.
on a piece of wax paper, sift together:
2 cups cake flour
1 and 1/2 teaspoon baking powder
3/4 teaspoon salt
mix the dry ingredients into the butter and egg mixture at low speed just until combined.
pour 3 cups of the batter into one prepared pan and the remaining batter into the second pan. bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.
yields 8 cups of batter
*note by melysa* this cake doesnt rise a ton, and i dont have 3" pans, so i just bake in 2" high pans filling them about 2/3 full. any extra batter you can use for cupcakes
french custard by whimsical bakehouse:
"french custard is pastry cream and whipped cream folded together, a filling that is not only more stable than pastry cream, but also lighter."
in a saucepan, bring to a boil:
1 cup milk
1/4 vanilla bean (or if you dont have a vanilla bean, use 3/4 tsp pure vanilla after pastry cream is removed from the 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 tb 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 one minute on low heat, stirring constantly.
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.
in the bowl of an electric mixer, whip until stiff:
1 and 1/2 cups heavy cream
2 tb confectioners sugar
gently fold the chilled ream into the whipped cream
yields 4 and 1/2 cups
*note by melysa* i assume this requires refrigeration for the most part other than a couple of hours at a reception.
whipped milk chocolate ganache ( by me .... )
2 cups good milk chocolate chips or broken chocolate
1 pint or 2 cups heavy whipping cream
bring the cream to a boil over medium high heat stirring constantly. remove from the heat. place chocolate in a metal bowl, pour cream on top so that chocolate is submerged. do not stir for 2 minutes. whisk until all chocolate is melted then cover with plastic wrap (touching the ganache) and place in refrigerator for 3-6 hours (less is fine, but this time frame works best) and then whip on high speed with a whisk attachment until thick and stiff. fill your cakes.
this wouldnt work well as a crumbcoat underneath fondant as it is very soft unlike dark chocolate ganache, but i often use it as a 1/2" layer of filling and dont have a problem as long as there is a thick dam of icing holding the filling in.
DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! there ain't nothin' better!
can be left out at cool room temp (70' F) for up to 2 days, but the texture is nicest when chilled.
meringue buttercream (kate sullivan- fun and fancy cake decorating)
makes 4 cups:
fluffy, silky smooth meringue buttercream icing provides botha substantial cake filling and a just right consistency for decorating.
2 cups (4 sticks, 450 gm) unsalted butter, room temperature
1 tb pure vanilla extract
5 large egg whites
1 and 1/4 cups (275 gm) granulated sugar
1. in a mixing bowl, cream the butter. blend in the vanilla . set aside NOTE BY MELYSA- I SKIP THE BLENDING AND JUST MAKE SURE THAT THE PIECES ARE CUT INTO CUBES AND SUPER SUPER SOFT)
2. in the bowl of an electri mixer, combine the egg whites and sugar. set the bowl ove a pan of simmering water and whisk continuously until the sugar has disolved, about 3-5 minutes.
3. mix on high speed using the whisk attachment , until firm, glossy peaks form. about 4 minutes.
4. reduce the speed to low and add the creamed butter, about 1/4 cup at a time, to the meringue. beat until smooth.
dont worry if the buttercream seems to break down and curdle when the butter is added to the eggs. just continue to beat it until it smoothes back out to a soft creamy texture.
use immediately or refrigerate in an airtight container for up to one week. to restore the consistency, bring back to room temperature and stir with a stiff rubber spatula or electric mixer.
TIPS:
always use a nonreactive mixing bowl, glass or stainless steel.
its easier to separate eggs when they are cold, and since the recipe calls for heating the egg whites, go ahead and start with cold eggs.
NOTE BY MELYSA:
though it doesnt state it in this recipe, most of the cake books i have say that meringue bc is safe at cool room temperature (70.F) for up to 2 days.
you can also add different flavorings, chocolate, coffee, fruit, cinnamon, extracts etc.
for butter pecan, i'dd add finely crushed pecans (for filling only since it wouldnt be smooth enough for a crumbcoating under fondant) or pecan extract/oil.
banana cake by whimsical bakehouse :
2 cups cake flour
CORRECTION! it was brought to my attention that there was an error in the recipe and i am SO SORRY...this measurement should be
THREE (3) CUPS CAKE FLOUR !
i hope it didnt cause a problem for anyone using the recipe. it does taste really great when made right. sorry again!
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