I'm getting married in October and my grandma (who decorates cakes as a hobby) is doing our wedding cake. My fiancee and I were thinking about having a french vanilla cake with banana cream or custard style filling. We didn't want actual bananas because we don't think they would stay fresh and tasty inside the cake. My grandma said that it would probably take her a couple of days to do. It would be baked and cooled on Thursday. Split into layers, frosted, filled and covered with fondant the next day and the final decorations finished on Saturday. (That's an approximation, of course). So, my question is does anybody know of a good filling (recipe or premade available for purchase) that could be used in the cake that wouldn't spoil or start to taste a little weird or discolor after a couple of days in the cake which wouldn't be refrigerated (not enough room)? Any help would be greatly appreciated. Thank you.

I would just buy her some banana extract and have her mix it into the BC. Anything else would probably turn black without refrigeration, and over that time period.

Theresa

If you have a cake/party supply near you see if they carry the banana flavored filling that comes in the tubes. I can purchase several different kinds at decorating supply store near me. It sort of looks like a pudding.

I make banana mousse that is awesome, and as long as it is in the fridge will last a few days no problem...if interested email me and I will give you the recipe. [email protected]

http://www.ladycakes.com/Recipes/Fillings/Banana%20Pudding%20Custard%20Filling%20.htm

here's a recipe from ladycake's place.

Whip some Pastry Pride ( non dairy filling). Take a box of dry banana pudding mix and add enough water to make a paste out of it. Then fold that mixture into the Pastry Pride. It's delicious!



KimAZ

Thanks to everyone for all the replies. I'll pass the info on to my grandma.