I am going to try the White Almond Sour Cream Wedding Cake recipe this weekend. I am not very good with flavor combinations, what will make a good filling for this type of cake?

I also want to cover the cakes with marshmellow fondant, will the marshmallow...what will the cake and fondant flavor combinations be like? overpowering?

anyone?

Raspberry, or strawberry sleeved pastry fillings are quite toothsome with almond. And you needn't make the mmf with a strong almond flavor since the cake also has that flavor.

I've made both of the combinations above with a lightly flavored almond b/c and it was very good.

Of course you know you can substitute any flavor of extract for the almond and any cake mix flavor in place of white - so the possiblities are mind-boggling!

Rebecca Sutterby's WASC cake:

http://tinyurl.com/2cu8s4

kakeladi's (no fat) original WASC cake:

http://www.cakecentral.com/cake-decorating-ftopict-599677-.html

Another chocolate variation:

http://www.cakecentral.com/cake-decorating-ftopict-587744-.html

Another way to determine how to proceed, would be to ask yourself what filling you have a taste for - and then make the appropriately flavored WASC cake to complement.

The sleeved pastry fillings come in many flavors and just about all of them would work with white or yellow cake.

My DH's favorite WASC cake is DH's orange cake w/orange not almond extract frosted w/Rich's Bettercreme for a dreamsicle cake.

Favorite flavor combinations:

http://www.cakecentral.com/cake-decorating-ftopict-596729-.html

HTH

i just saw almond pastry filling at the grocery store...will that be too much??