Hi all! I got my first wedding cake order this week which I am so excited about, but I have a couple questions. Do any of you offer filling choices for tiered wedding cakes? I'm really nervous about using anything other than buttercream as filling because #1 most my fillings need to be refrigerated and the cake will be out of the fridge for quite a while and #2 it makes the cake quite unstable (I've noticed from previous experience even with the dowels etc.) What do you guys do? Thanks so much!

I use fillings all the time with no problems.

I use fillings also ... the sleeved fillings. Very shelf stable. My brides get their choice of any filling, no extra charge.

I too use fillings. But if you're not comfy and they didn't ask about it--no worries huh. If they are requesting it well, time to jump off the cliff but no problem with just buttercream fill. And you could flavor the buttercream too as a work around maybe.

If you do find yourself using it, spread it on like mayonnaise for a dieter.

I'd like for you to get your first cake under your belt and endure all that discomfort before using the fillings--it's an extra learning curve for sure.

But you'll do fine!

I use fillings for wedding cakes. One tip I would offer you is before you put the filling between the layers, pipe a thick boarder of bc. Then spread your filling between it. The bc acts as a barrier between the outside frosting and the filling. I usually dont add a tip, just the coupling! Hope this helps

I use fillings other than buttercream for almost all of my cakes... I rarely fill with buttercream. All of my fillings are made from scratch and require refrigeration through the construction of the cake, but as long as the cake is well chilled prior to delivery the few hours it is on display at the event are not a problem (unless of course it's an outdoor wedding on a 100+ degree day lol)

I too am looking for filling that is shelf stable, but was wondering what sleeved filling is...

Here are sleeve filling: http://countrykitchensa.com/catalog/SearchResults.aspx (if it comes up a blank page just enter "filling" in the search field).

They are made to go on cakes, shelf stable, spreads easy, shelf life of just short of forever, inexpensive (about $4.00 +/- per sleeve and I can get about 1.5 to 3 wedding cakes out of a sleeve, depending on the tier size.)

Wow! Thank you. This should help us out a lot. Are they as tasty?

"as tasty" is as open to debate as the great "mix vs scratch" issue! I like almost every one I've ever tasted. (not fond the bavarian chocolate or the cream cheese, but that could be my personal taste).

Thank you again. I don't mean to be a pest, but how long can the cake sit out once it is assembled? I am not sure i will have enough room in my fridge to store the cake and was wondering if i needed to rent a fridge or freezer for a few days or if i could just keep the temp in the house low over night. My husband and i (i'm the baker he's the artist) are entertaining the idea of making our own wedding cake for next year and would like to start praticing now. thanks

I never refrigerate my cakes. I usually start stacking/crumb coating on Thursday, then ice/decorate on Friday for a Saturday wedding. Twice I've refrigerated cakes and twice I've had icing problems. So never again. Spent 30 years not refrigerating cakes.

It honestly, in all these years, never even crossed my mind that a cake needed refrigerated. I grew up with aunts and grammas just having a cake sitting on their counter. We all ate it and it tasted great. It's just something I never, ever thought about doing.

To me, it would be like nailing your pantyhose to the wall to dry. It just would never cross your mind to do that.

Again, Thank you sooo much Indy. i can't wait until he gets home and i can share all of this with him.

How thick of a layer of filling is good?

I pipe a border around the outside of bc too. Helps hold it all in, and makes it more stable. Also, you can mix your fruit filling in with your buttercream, making a fruit bc. Obviously the texture changes, but you still get the fruit taste and the bc stability.

can you put white fondant over a cake frosted in chocolate buttercream, or will it show through. Does anyone have receipe for buttercream you can pipe but is not so sweet. Thank you!