I am making my daughters wedding cake, a three tier.
the bottom is going to be choclate and the middle a vanilla sponge.
Not sure what to do for the top tier.
I have only used a butter cream filling for my cakes, and this is the first time that I am making a wedding cake.
I would like the filling to be really lovely and totally different from butter ceam. I have looked through the recipe section and have found ganache.
How long can you use before the day of the wedding as the decoration on the cake is going to take along time to do.
Do you have to store the cake in the fridge as it contains cream, if you do, I don't think it will be any good as I need to stack the cake and decorate it the day before.
Has anybody any other ideas for fillings, I would be very grateful for any advice.
I do not have the time to do this as the wedding is next saturday.
I did make fruit cakes 2 months ago, I marzipaned them yesterday and today noticed that the marzipan was very wet. I checked the cakes and realised that they were not cooked properly. I have no idea why. I did everything the recipe said and checked them with a cake tester which came out clean. The cakes looked really good.
So I have given up on the fruit cake idea until I have had lots of practice.
My daughter told me to use what filling I wanted because she has only ever tasted buttercreasm herslf. She likes most types of sweet things so I don't tjhink there is much she dosen't like.
I am doing a butter cream cake as an extra in case.
Do you think I should stick to butter cream as that is all I have ever done or do most people like other different fillings.
Every wedding that I have been to have used buttercream as a filling for their cakes.
Thanks for the advice
Funny that you ask for filling ideas. I just sat down for a coffee break before completing several cakes for a tasting in the morning. . .
Filling on a chocolate cake. . .Cream cheese, Raspberry preserves (seedless), chocolate fudge
For the white cake. . .dark chocolate, Strawberry preserves, Fresh banana slices and/or fresh strawberry slices
Hope this helps, now back to my own cakes.
When I use the preserves I usually just put a thin layer of BC on the cake then a bit thicker layer of the preserves. I only use the Fruit only preserves, no sugar added as it helps with the sweetness. As for bananas just lay them on the BC too. For the pineapple, why not drain it and then pat dry with a paper towel. Then mix the fruit with a bit of cool whip and then place between layers.
Hope this helps! Keep us posted on how this all goes.
hugs!
When I use the preserves I usually just put a thin layer of BC on the cake then a bit thicker layer of the preserves. I only use the Fruit only preserves, no sugar added as it helps with the sweetness. As for bananas just lay them on the BC too. For the pineapple, why not drain it and then pat dry with a paper towel. Then mix the fruit with a bit of cool whip and then place between layers.
Hope this helps! Keep us posted on how this all goes.
hugs!
I do the same thing--thin BC layer and slather on the preserves. I always use Polaner All Fruit, which has no sugar added. Preserves are great and is a super easy--and quick filling. I made a simple yellow cake and filled with peach preserves and it was a yummy spring treat.
My WMI also said pudding is a great filling. She uses the pudding cups--you know, the ones that you eat for a snack or pop in your kid's lunch. She made a cake for us with the pudding filling and it was yummy. I'm sure your DD will love whatever you make. 
Thank you all for the great advice, I will be using these ideas and let you know how it goes and what flavour filling I used.
After the wedding next saturday, I will let you know what the guests think of the filling. Most will be family so it will be good feed back.
When I do a wedding cake, I have 4 layers of cake and 3 layers of filling on each tier. If you do that, then you can alternate with buttercream.
cake
raspberry preserves
cake
buttercream
cake
raspberry preserves
cake
Works great with strawberry preserves, too.
When I do a wedding cake, I have 4 layers of cake and 3 layers of filling on each tier. If you do that, then you can alternate with buttercream.
cake
raspberry preserves
cake
buttercream
cake
raspberry preserves
cake
This is such a great idea I have to try it! I love you guys for giving me such awesome inspiration!
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