Posted by Fran on July 20, 1998 at 22:55:05:
I wrote some time last year to say that I was planing on making my own wedding cake. Well, after almost a year of baking and sampling by friends, family, etc. I have narrowed it down to three different tiers of cake. A carrot cake, a dark chocolate cake, and an almond pound cake. I'm having trouble locating suitable recipes for fillings for between the layers. The wedding is in October, so it should be fairly cool. The cake will be sitting out at the reception for about four hours. I'm not sure how long some fillings can go without refrigeration. I certainly don't want any guests to become ill. Can anyone make suggestions?