Okay, according to this bakery it's vanilla custard and buttercream:
http://larsonsbakery.net/cakes.htm
HTH
Okay, super dumb question here -- I've never even heard of Marilyn filling! What is it supposed to be?
bobwonderbuns
That's what I am trying to figure out...But if I could take the time and read it's a buttercream and custard combination..
Thanks to JanH, she took the time..
Any suggestions on how it should be made? 75% butter cream and 25 custard? I have the worst time with vanilla custard. It always seperates so...i bought good ol jello pudding...ha ha ha ha~!
Edited to correct spelling...duh!
bobwonderbuns
Thats what I am trying to figure out...But if I could take the time and read it's is a buttercream and custard combination..
Thnaks to JanH, she took the time..
Any suggestions on how it should be made? 75% butter cream and 25 custard? I have the worst time with vanilla custard. It always seperates so...i bought good ol jello pudding...ha ha ha ha~!
Offhand I would suggest using a 4:1 ratio of buttercream to custard -- My exploding cake problem had the added bonus of not only having an overly dry cake but the filling was strawberry/cream cheese butterceam which was a 50/50 combination and not only did the cake explode, but before it did the center oozed out the sides (even with a buttercream dam to keep it in!) I've found for combo fillings like that, they just want a taste, so from now on I make a batch of buttercream and add a little bit of strawberry or raspberry preserves, enough to color and give taste to, but not enough to weaken the integrity and have it ooze out the sides. Does that make sense?
bobwonderbuns,
It sounds like you had a living creature (the blob?) hiding in your cake, waiting to escape 
Getting back to the subject at hand:
For some reason, I thought the Marilyn filling would be layered - a thin layer of buttercream and then a schmeer of custard.
Having thought on it, I would proably use the Jello cooked custard, and pipe it over the b/c with the icing tip.
Not to be quarrelsome, but if you mix the b/c and the custard, isn't that just a pudding or mousse filling?
Someone needs to breakdown and call the bakery!
Okay, I chickened out about calling, but I have sent them an email and am awaiting their response.
yeah, I thought about that too...if you act dumb and just ask questions about a cake, they will probably just tell you exactly what it is...
But then again, I didn't wanna pay the charge from Costa Rica
On another note, have any of you tried the French Vanilla buttercream by toba Garrett? Oh it is a nice sub to the reg buttercream and it stands up to heat also.. just wanted to give my thoughts
Jessica
Wow, talk about great customer service!
When I checked my email this evening, there was already a response from Richard at the Larson's bakery.
He stated the Marilyn filling is very similiar to Bavarian Cream, but doesn't require refrigeration 
(I still like the idea of two separate fillings nestled together....)
So that's that I guess. 
I've used a cream in cupcakes which is made with a custard (made with cornflour) cool it and add to buttercream. Doesn't require refigeration. if you think this is what it is and want the recipe let me know.
I hope these pix post in the right order. The first one, the disaster, is the cake I spoke of. I fondly call it my "autopsy gone bad" cake. 
The cake baked up dry, I over-saturated it with a simple syrup, the filling was too juicy (should have been mixed with something) and I didn't know at the time about wire in cake. A combination of them all led to this disaster -- three hours before I was to deliver it!! 
I called my friend over and 45 minutes later she had it fixed, which is the second picture. Honestly, that woman can do ANYTHING!! 
Quote by @%username% on %date%
%body%