Hi everyone! I'm attempting to make my first fruit/cream filling and it's not working too well 
The bride wanted strawberry filling with a layer of whipped cream on top of that to make it a two layer filling. I made the strawberry filling and layered it on there and then put a layer of whipped cream on top of that and when I stacked the two tiers together, the cake absorbed the whipped cream. 
Do I have to make a "cream" rather than just making whipped cream from heavy cream? Should I make it thicker or use a different recipe? I'm new to the fruit filling world and she said she definitel doesn't want straberry cream, but strawberries layered with cream on top.
Any thoughts?? I'm going to make another practice cake Friday for her to taste on Saturday. Please HELP!!!
please, please....can I have some help in the filling world??
hee hee....we must have posted at the same time! I made a regular yellow cake - doctored dh cake.
what if you mixed it with white chocolate pudding to make it a little thicker? Did you put a thin layer of buttercream on before you put the cream/ fruit on? I have had my caramel soak in after a couple of days but it went into the top layer, maybe you could even put a thin layer of bc on the top layer (bottom part that touches the cream/fruit?)
I don't know the answer, but my mom had a similar problem. She made a white almond sour cream cake and filled it with a raspberry wipped cream filling and hers was absorbed too. Funny thing is, I make this all the time and have never had that happen. I would love to know an answer too.
Good answers....I'll try the pudding and the thin layer of icing. I should definitely try that. This may sound dumb but adding pudding to the whipping cream never occurred to me, lol!! It will probably make it stiffer.
Some people use the Comstock Strawberry filling too huh? Not trying to cut corners but just wondering if anyone has used that and had good reviews? I could layer the strawberries and then mix the whipping cream with the pudding and layer it together. 
Geez...now it seems that I'm typing what I'm thinking outloud! Probably the sugar getting to my brain 
Found these recipes to stabilize whipping cream:
KEEP WHIPPING CREAM STIFF
I add about 2 tb of instant vanilla pudding mix to 1 cup of whipping cream to keep whipped cream stiff. It is important to use the instant variety of pudding. Add the pudding as you are whipping the cream.
MY FAVORITE WHIPPING CREAM FROSTING
2 cup Heavy cream
1 tb sugar
1 Instant pudding mix (for special occasions, I use French Vanilla or Chocolate Fudge) Some milk for thinning
Quantities may be increased for those big occasions. This will fill or frost a 13 x 9" or a 2 layer 9" round/square. Start whipping the cream (chill bowl and beaters first) add to that a little (1 tb or so) sugar. As the cream gets a little thicker, add the pudding. The cream will probably get firm really quick. Add milk a little at a time, to make it spreadable. This is also great as a filling for layer cakes.
HTH
Happy Days! Thanks so much I'm going to try these tips this week! I'll let you know how it worked out! We should have a cake central convention and all get together, lol!! What fun that would be!
missyek,
How do you stabilize your whipping cream?
Thanks!
Well for this particular filling, I heated the raspberries with sugar and cornstarch and then added them to the whipped heavy cream after they cooled. So I'm sure that is what helped (I'm a dunce when it comes to this stuff! 
) Funny thing is, my mom used the same recipe and hers had absorbed.
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