What do you like to put between layers for cake filling?
I always end up putting the canned icing...but wanted to put some nice fruit or chocolate filling?
What would you suggest?
Im making a babyshower cake..from a box..but want to jazz it up with something? Any ideas?

you could use pie fillings, jelly, or there are some great recipes on here for like cookies n cream, or peanutbutter, tons of good ones on this site. We have a cake store that sells fillings, like apple, cherry, lemon.

Can't lose with cookies and cream! It's easy, and will be a nice little extra inside!

check out the "Help! Gourmet flavors..." thread in the forums....its truly amazing and you will never use canned icing again!

the link may be under my signature to a document of all the recipe suggestions from that thread. Fillings are at the bottom, hope this helps!

Do you want to make something that will be shelf-stable, or is it OK if it requires refrigeration? That can help in your decision of what kind of filling to make. I can't recall the last time I used icing to fill a cake...much less canned icing. Box cakes can turn out fine but canned icing has a certain flavor that rubs me the wrong way. Especially if it's for adults. Even a straight powdered sugar+butter icing would taste more special.

If you don't mind refrigerating, you could make a yummy pudding filling - my last cake I did with vanilla pudding (from scratch) and raspberry puree. Jams or pie fillings, as mentioned above, can be nice. If you can get Rich's Bettercreme at a GFS or Cash n Carry type store near you (I don't know what regions have those stores) it creates great shelf-stable fillings when you add in flavored pudding mix (just the powder) or extracts. I did a scratch chocolate cake with peppermint Bettercreme, it was to die for! Peanut butter - oh yeah. Fresh strawberries are in season right now and are always welcome on a cake.

There are about a million ways to go with fillings! Just be sure to use a nice thick icing dam outside your filling to keep it from squishing out the sides.

I've never made it before, but I plan on using this raspberry filling in my next cake:

Emeril's Raspberry Filling

4 cups raspberries
1 cup water
1/2 cup sugar
2 tablespoons cornstarch

http://www.emerils.com/recipe/35/raspberry-filling
(Mod edited to provide link.)

It looks pretty easy, and the ingredients weren't very expensive.

Here's a link to all the CC recipes section filling recipes:

http://cakecentral.com/recipes/category/fillings

GTG