Hi:

Does anyone have any suggestions as the the best filling for wedding cakes. I will be making the cake a few days before the wedding so I am afraid to use anything with cream or milk. Has anyone had experience with this type of filling and if so would it be ok to make it three days before the wedding?

Also if anyone has any great filling recipes for wedding cakes I would love to have them.

You can post your answers here or email me at [email protected]

Regards,

Linda Burke

I've used the sleeves of fillings (raspberry, cherry, strawberry) and I've used Wilderness pie filling for lemon. If you want a milder flavor, you can mix them with buttercream. I usually assemble my filled cakes two days before they're eaten (Thursday evening for a Saturday pick-up). I worry that making them earlier would leave the filling too much time to soak into the cake.