Making a 3 tier cake for my two daughter's using butter cream & marshmallow fondant

Question

On November is my youngest and my oldest daughters birthday,but we are going to celebrate it on the month of October when it's still not that cold and there's no snow.I will want to make a single 3 tier cake for both of them, using butter cream icing and marshmallow fondant.The cake batter is going to be chocolate, but i still don't know what filling to use i will like something that is not to much sweet. I want something that will not leak out of the cake. Can some one give me a recipe for the cake filling?This will be my first time making a layer cake using marshmallow fondant,if i don't want to tint my MFF can i buy it in the color i want?

Answer 1

I always make a date filling for chocolate layer cake.  Just put a pkg. of dates in a sauce pan with about 1/2 cup water and stir and cook until smooth.  Cool and spread on cake.  Nice and thick and it won't leak.  Goes great with chocolate cake.

Answer 2

It's not a good idea to refrigerate a cake with fondant, so any fillings that you use should be able to go without refrigeration.  I like to make a cookies and cream filling for chocolate cakes by crushing oreo cookies and mixing them with the buttercream.  You can also put a tiny bit of salt in the buttercream to help cut the sweetness.  To keep your filling from leaking out of the cake, you can pipe a stiff dam of icing around the edge before you put the filling in.  If you're using something especially runny or slippery (like jam) you can mix some cake crumbs into the buttercream for added strength.

You can't buy premade marshmallow fondant.  You can buy premade rolled fondant but the Wilton one, the easiest to find, doesn't taste good.  A cake decorating shop would have better fondant, but it would depend on how many colors you need...if you had to buy a lot of different colors of fondant it would get very expensive.  

It's not hard to color marshmallow fondant.  The easiest way to do it is right after you've made the fondant, when it's still very soft and pliable.  Sometimes the colors will deepen over time, so an added advantage of coloring it right when you make it is that the color will deepen while the fondant's resting, if it's going to.

You should join the forums at www.cakecentral.com  It's free and there are so many talented people willing to share their knowledge...I've learned tons since I joined there.

Answer 3

I make a Devils Fun cake that has chocolate custard for filling. You could use vanilla custard or even lemon for a great taste with the chocolate cake.

When you take your cake layers out of the oven, time them exactly 10 minutes and flip them out on waxed paper. Line the cake pans with more waxed paper then put the cakes back in and spread half the filling on each of two layers. put the other layer on the cake plate.

Chill the cake layers with custard on them in the fridge for an hour before attempting to stack them.

put some tooth picks in the first 2 layers to keep cake from slipping. then put the other layer on with a few more toothpicks holding it in place.

do a quick buttercream thin layer over the cake sides and top. put it in the fridge to set an hour. Now finish your icing and decorating.

My Devils Fun has chocolate custard and 7-Minute or Divinity Icing on it.