I am making a White Chocolate Wedding cake and need a recipe for a filling that I can make and fill the cake then wrap the cakes up and freeze.

I am doing this in one week and really would like some advice.

I would prefer a fruit filling with some icing or custard filling with it.

Thanks for your help

I've frozen cakes using preserves as filling--worked great. Obviously, buttercream alone or mixed with preserves, too.

I only work in non- perishable fillings, so I make a mock mousse by whipping up some Bettercreme and adding to it ( pudding mix with water added to create a paste, fruit purees, extracts, etc.). They freeze fine, too.

Rae