Now, I am new to this so bare with me through this question. I was asked to do a wedding cake with a chocolate filling. I have seen several recipes listed on this website-this will not be the first wedding cake, but it will be my first time using any kind of filling. Do I just tort the cake, spread the filling in between the layers instead of the buttercream icing? The customer wants a 3 tiered vanilla cake with vanilla buttercream icing, and a chocolate filling! Am I correct or am I way off on how to use the filling???! Help me, please? Thanks!

Will you be doing a 2 layer cake with 2 2 inch pans or torting 3 inch pans??? I have filled both. If you use a 2 layer...you can make a nice dam with your white buttercream icing and then put the chocolate in the middle. You will then place the other layer on top of it and frost. You can also torte and fill each 2 inch layer so you will have more layers of filling.

Same would apply for filling a 3 inch layer except you would torte and fill it. You will still want to use the buttercream dam. This will help keep your filling inside of your cake.

I like to use just regular chocolate buttercream for my chocolate filling. You could use pudding as well. I think it works best using just the chocolate frosting though.

Hope this helps you some.

On that same line, do you know how well fillings stand up in the summer time, with a cake sitting for hours at a reception? I have to do a cake in August with a lemon filling and I was wondering if there was going to be a problem (there will be a/c but august in NC, you can still have a pretty warm room with 150 people in it!)

If you buy lemon pudding cups they don't have to be refridgerated and will be okay in the heat. You have to watch your filling in the heat that it doesn't spoil.