Okay the bride wants:

chocolate cake with a smooth peanut butter creme filling and a vanilla cake with coconut creme filling (she doesn't want actual coconut flakes) and the whole cake with ivory buttercream frosting. The words will probably be in burgundy or silver/pewter. She wants either 4 or 5 round tiers. The wedding is on October 21st.

So... I told her I could do this... but I've never made peanut butter creame filling or coconut creme filling!!! Does anyone know a good recipe or better yet where I can just buy such a filling?

Any suggestions for how to do silver/pewter lettering on the cake?

For the coconut - how about coconut flavoring in buttercream. I lot of cake stores sell filling or try your local bakery.
I can't help with the PB.

I'm not sure where you can buy fillings made, but I think they are pretty easy, and you have time to experiment so I would.

Since it's in Oct. it won't be that hot outside so you can try different things.

For peanut butter, mix together one can condensed milk with 2 cups peanut butter and melt in microwave. Stir to combine and let cool down. Then whip until lighter in color. Then I use cool whip, but you can use fresh whipped cream (stabalized, of course) and fold it in. It makes a great peanut butter mousse...really good filling.

For the coconut, I would probably recommend making a white chocolate ganache and replacing some of the cream with a can of coconut milk. You'll have to play around with the intensity of the flavor, but it should work pretty well. HTH

THANKS FOR THE TIPS! I am going to try them!

I've made a peanut butter filling lately that is great with chocolate cake. It tastes a little blah on its own but perfect with chocolate. Its 1 cup creamy peanut butter, 3 tablespoons softened butter, and 2/3 cup confectioners sugar. Beat the butter and peanut butter together til creamy, then add sugar and beat until fluffy. I usually add a little milk to get it to a good consistency to spread. Good luck!

I just made a coconut filling to go in a chocolate cake.
Here is what I did:

2 sticks butter (unsalted)
1 cup shortening
2lbs conf. sugar
1/2 tsp coconut oil (LorAnn)
6 Tbls Coconut milk

I kept 3/4 of the mixture to ice the cake.
The last 1/4 of the mix I added 1/2 cup shredded coconut to use as my filling.


HTH!

PEANUT BUTTER MOUSSE
8 ounces soft cream cheese
1/4 cup granulated sugar
8 ounces creamy peanut butter
2 tablespoons soft unsalted butter
1/2 cup whipping cream
1 teaspoon vanilla extract

Cream the cream cheese with granulated sugar; add peanut butter and softened butter. Whip the whip cream to medium soft peaks. Add vanilla, make sure mixture is soft and smooth. Fold in whip cream with cream cheese mixture and refrigerate for 6 hours.