I'm going to do a wedding cake next Sat. Will be white cake and I would like to use strawberry filling. Was going to use strawberry preserves.

1. Will that work?
2. If not, what should I use?
3. If so, how much to you put between each layer? Do you put about as much as you would on a piece of toast, or more?
4. Do you ice between the layers or just make a dam?

Thanks!

You might want to try a strawberry sleeve filling. I find straight preserves too sweet on their own and they lack a certain tartness that I find in the sleeve filling. Fresh strawberries are nice sliced in whipped cream and even frozen berries can be made into a yummy filling.

I don't mind preserves mixed in buttercream or as a paper thin layer underneath bavarian cream and things like that. When doing fillings I just pipe a dam with my frosting and fill till just barely below (fractions of an inch) the upper edge of the dam. This has allowed me to avoid bleeding, bulging and sagging. Good luck!

What's a sleeve filling??

ME2- I am so glad you posted this question. It is like you read my mind! I am doing a wedding cake for this weekend and just got back from the cake supply store.

Sleave filling is premade filling that comes in plastic sleaves. I just bought two sleaves of Bavarian Creame for my cake on Saturday for less than I could have made it.