the bottom is going to be choclate and the middle a vanilla sponge.
Not sure what to do for the top tier.
I have only used a butter cream filling for my cakes, and this is the first time that I am making a wedding cake.
I would like the filling to be really lovely and totally different from butter ceam. I have looked through the recipe section and have found ganache.
How long can you use before the day of the wedding as the decoration on the cake is going to take along time to do.
Do you have to store the cake in the fridge as it contains cream, if you do, I don't think it will be any good as I need to stack the cake and decorate it the day before.
Has anybody any other ideas for fillings, I would be very grateful for any advice.