Ok, so I have mastered tiered cakes, I think...,since graduating from course 3 and now I'm ready to kick it up a notch and start using fillings! But I just don't know what to choose. What goes well with which recipe? Do you have to have a dense cake for it to work well with a filling, especially if you're stacking it?? Sounds funny, but my family doesn't care for fillings, so I have never done them except layering plain BC.
I hope to stack a 3 tiered cake, biting my nails over that too.
This is for a small compeitition here. So I am getting nervous about what to choose, since I heard that they are going to be judging on taste too! 
Any help or advice is greatly appreciated. 
Fillings work with any type cake. I really like to use the raspberry sleeve filling for a lot of my cakes, it goes well with any flavor, white cake with raspberry filling is my favorite. Another great combo is chocolate cake with the raspberry mousse filling (under recipes on this site), I got a lot of raves on that one. I did a butter cake with lemon filling last month and everyone really loved that as well. Good luck!
Thank you for your replies.
I think I'm just nervous because this cake is going to be a challenge for me. I have never done a stacked cake before, but have been reading a lot about it. I will practice and make sure I can do it properly.
I'm not even sure what kind of cake I am doing yet. I just need to do some more research.
Thanks!
Thank you for your replies.
I think I'm just nervous because this cake is going to be a challenge for me. I have never done a stacked cake before, but have been reading a lot about it. I will practice and make sure I can do it properly.
I'm not even sure what kind of cake I am doing yet. I just need to do some more research.
Thanks!
It always seems that my latest cake is a stretch for me, and I think we all know what you mean by those nerves! But, don't worry, you'll do great! 
As for fillings, these are some of my favorites:
Yellow or white with Lemond Curd, raspberry mousse, chocolate ganache or chocolate mousse
Chocolate with almond buttercream, chocolate ganache, raspberry jam, raspberry cream, or mocha mousse
Hope this helps.
Sarah
Thank you Sarah and everyone for your replies.
I experimented with a lemon pound cake, it held up really well with the blueberry BC filing I tried. BUT, I tested it out on my friends and they said the filling was not strong enough. I mixed the blueberry all fruit with BC. I did not use the whole jar. Then I realized that I bought the wrong blueberry, it was very sweet, more like a jelly. So, back to the drawing board. I'm satisified with the cake recipe, so that's a go, but the filling is the problem.
I'm doing lots of research on fillings. My question is what is a "sleeve"?
Gotcha! 
Other blueberry ideas/recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-2677-.html
http://forum.cakecentral.com/cake-decorating-ftopict-16758-.html
Jam filling:
(scroll down page)
http://www.whatscookingamerica.net/PegW/CakeFilling.htm
HTH
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