Best Frosting/ Filling For Wedding Cakes (Wasc) Made A Few Days In Advance!
Decorating By msimbot Updated 7 Aug 2017 , 11:45pm by -K8memphis
Hi all! First post here but you all have been so helpful in helping me choose the WASC for my wedding cake. I am just having problem figuring out filling and frosting. My wedding is on a Saturday night (August 19!). I have already made the layers (doing 12, 9, and 6) and hopefully they are happy in freezer. Now just looking for advice on the rest! My plan is to construct the cake in Thursday at my home and bring it to the venue on Friday. So, yes, the cake will be done and sitting out for Thursday night, all of Friday, and Saturday during the day.
Whats the best filling that will not become runny/messy/ weird?!
And, more importantly, whats the best frosting?! I want it to be meringue or buttercream or something like that because i dont have experience with fondant. Hoping one exists that doesn't get hard/ runny/ generally awful when left out for a few days??!?!
Any advice would be amazing. i am open to all suggestions (and open to flavor, etc)
Thank you so so so much!!
you could keep it boxed i hope? then find some time to set it up that saturday afternoon -- y'know i'd check it saturday morning too -- so you'd have enough time to fix anything -- how can you be sure about the temperature of the room and safety of your cake? this is concerning and while i'm sure it will be fine -- i would not do this this way 
but i mean i understand your logistics i guess -- just don't like 'em as plan 'A'
i have a recipe for american buttercream that uses all butter -- it's a mock cream cheese so it's got an ingredient you may or may not want to add --white balsamic vinegar -- but either way it's a solid formula for american buttercream -- some recipes double the fat and that seems excessive to me -- the base of this recipe is from colette peters --
but you've got white cake yes? and what is your venue?
http://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
but you could sub in a little shortening for some of the butter but i err on the side of all butter and lots of vanilla -- "if a little is good a lot is better" my motto esp for vanilla & cinnamon, etc.
thanks for your reply! Yes, i am going to buy a thick box and hopefully will be safe. fingers crossed. hopefully nothing catastrophic will happen. The cake will just be in our hotel room from friday until we bring it to the venue and i will blast the AC 
And thanks for the recipe. That sounds quite interesting, never would have thought to add vinegar. Do you know by chance how much frosting that makes? The cake I'm making is two layers of 12 inch, 2 layers of 9 inch, and 2 layers of 6. And it is a white almond sour cream cake....fake cream cheese frosting might be a nice compliment to that? hmm! We're getting married at a place called manhattan penthouse :).
Sounds like you have everything under control!!! Congratulations on your upcoming marriage!!! Please take pictures of your cake and tell us how everything went for you when you get back from your honeymoon!!!
oh i feel so much better -- in your hotel room! yes! good -- you don't have to freeze yourself -- it's just that some venues only turn on the air the day of the event and brides sometimes don't realize this until it's too late --
sure -- that makes about four cups of icing give or take -- to fill & frost you'll need approximately fourteen, fifteen cups -- more for decorating --
that icing is pretty dang tasty -- i could smear it on the front porch and eat that
and -- i'm thinking about how much flavor is going to dissipate while waiting -- and your timetable is fine but a little extra vanilla might be smart and the tang of the white balsamic might be a really good thing come to think of it --
Thanks for the tip! I am getting sold on this mock cream cheese more and more.
My only worry with it is, should i be using a recipe that has some crisco/palm oil too? what do you think? I have never made a recipe w/ shortening before but i have read it has a bit more staying power. My biggest fear is that the cake will be stale 
(or im lying, i have many other fears, but am trying to be hopeful that this cake will all come together)
you could substitute some shortening in for some of the butter -- what you really need to do is make a batch right now -- frost a little 8" wasc layer cake and let it sit around like your tier cake will be sitting around and see how it does -- that's the most important thing -- you need that experience -- kwim --
i understand about the fears -- anything else i can help with? -- lemme say though -- doing this once with all the same products, ingredients you plan to use -- and put it in the car and drive around with it -- all that stuff -- you'll teach yourself a lot -- and we'll all be here for any more questions
thanks! you are right. i need to do a test run of the frosting for sure. i was being silly and almost not going to because my fiance keeps saying that practicing once wont change anything it 
i told him that is true for many things, but in the baking world it can certainly help to avoid disaster!
Here is the icing recipe I have used for years with my *original* WASC cakes: http://www.cakecentral.com/recipe/22469/2-icing Either this one or what k8 offered would be good. Be sure to read completely through the recipe - yes, it takes a long time to mix but the results is a great, easy to pipe with icing. As for fillings: There is so much that can be mixed into b'cream - crushed cookies, nuts, dried fruit.... Or if you like fruit fillings use a good quality jam (Simply Fruit is perfect) Straight out of the jar or mixed w/b'cream. No, the cake will not be stale once it has been crumb coated (&/or finished iced) up to 3 or 4 days - so putting the cake together on Thurs and keeping it cool until Sat will be just fine.
let me guess, your fiance is not a baker is he
Quote by @%username% on %date%
%body%