I've been hanging around and reading for a while trying to get all the information I can, and I must say I have gotten so much from this site already. I'm making my first wedding cake for my best friend's wedding in January. It's going to be a four tier marshmallow fondant cake and she wants two tiers white cake, one chocolate, and one strawberry. She doesn't really care for frosting, so I'm looking for fillings to go with those flavors. I've never done a filling other than buttercream, so any advice would be greatly appreciated. I assume I need something that doesn't need refrigeration since I can't refrigerate the fondant, right? What combinations have you guys had success with?
congrats on your first post! 
I wish I had an answer for you but I have only done bc cakes so far.
I'm scared to death of those sleve fillings...read too many posts about blowouts.
Good luck with your cake.
Ladies, help the girl out.
mommachris
Well in white cake I have used raspberry filling, they go great together in my opinion. I also like a whipped creme filling with strawberry, as far as the chocolate goes, I have used bavarian creme or chocolate creme. The later is if you have chocholics in the crowd. My best suggestion is try a few differet flavors and then you dcide whych ones you like the best. Good luck. You can do it.
White Cake: Cinnamon Hazelnut Filling, Brandied Hazelnut Filling, Raspberry Filling, Chocolate-Strawberry Ganache
Chocolate Cake: White Chocolate Whipped Ganache, Chocolate Strawberry (or Raspberry) Filling
Strawberry Cake: White Chocolate Whipped Ganache
missmeg, thank you so much for all the great suggestions!! I have never heard of a whipped ganache...Do you buy the fillings you mentioned premade or do you make them yourself? If you do make them are the recipes for the White Chocolate Whipped Ganache, the Hazelnut Fillings and the Chocolate-Strawberry Ganache listed here on CC? If you purchase them, would you mind sharing your source?
I make them 
The white chocolate whipped ganache I made up based on this http://www.cakecentral.com/cake_recipe-2328-Whipped-Chocolate-Ganache.html recipe. I either use 2x the amount of white chocolate, or cut back the cream by half. It's fabulous .
The chocolate strawberry ganache can be used following the same recipe, only add 3/4 cup of straberry preserves (or raspberry) to the cream and whisk as the cream is heating. Then add the chocolate.
For the cinnamon-hazelnut filling, I creamed 1/2 cup butter and 1 lb of powdered sugar. I then toasted 1/2 cup of hazelnuts, ground them to a fine powder and added it to the butter mixture. Add 1t of cinnamon, and then either cinnamon or cinnamon-hazelnut liquid coffee creamer to the right consistancy. I also had some hazelnut extract on hand, so added 1/2 t to it as well.
I'm not comfortable just willie-nillie adding ingredients to cake mixes "just for fun" but if you know the basic ganache recipe and a basic BC filling recipe, you can let your imagination run wild .
Does she want a cake with no frosting at all? I'm assuming you will need at least a thin crumb coat before covering with fondant.
I always make a dam of BC frosting around the edge of my layers putting the filling in the center, this helps avoid the filling leaking out the sides, (and maybe also not using too much filling) then do a thin crumbcoat of frosting.
I don't have a list of tastey fillings as the above posters, just a little hint to help avoid a blow-out,
I'll have to give the above flavors a try, sounds good! 
dbax, I told her there will have to be some frosting and she's ok with that. I just thought since she doesn't enjoy it that much that a different kind of filling would be better. Thanks for the tips, I will definitely keep them in mind. I am a little worried about the filling oozing out the sides, especially a colored filling showing through the fondant.
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