I am making a four tier fondant covered cake for the first time. I've been practicing and have just two problems to still work out. One is the filling to be used. We want strawberry, blackberry and blueberry flavors. I have used a buttercream in varing degrees of stiffness and added jam to it, but still can't get a filling that tastes like the friut and is also stiff enough to use. The cakes will be filled on Thursday and covered with buttercream and then covered with fondant on Friday. It will be eaten on Saturday. Any ideas on recipes that can be used with the cakes not being refrigerated? I am piping a rim of buttercream on each cake to hold the filling in.

By the way, the second problem I still have is the best way to handle a 15" layer that needs to be split. The largest I have worked with is 12". Any ideas?

I have used double fruit jam that has alot of chunks of strawberries in it. It was delicious and was thick enough to stay in the dam. I would use jams and will be okay for the time you are leaving it sit. Mine sat for about 3 days and was wonderful.

Cashley, you used only jam for the filling? Not mixed with buttercream, right?

Yup just jam straight from the jar.