There are several decisions to be made when it comes to planning a wedding that sometimes the couple feel overwhelmed by the choices that are available to them. Earlier making a wedding cake choice used to be easy because their were only a few choices available. The design, flavor and filling of wedding cakes have undergone a tremendous change with the wedding cakes becoming a source of great business. There are myriad choices available in wedding cake flavours and fillings. Some of the common wedding cake fillings include:
Buttercream is made up of eggs, sugar and butter. It is a light, creamy delicious frosting. The classic buttercream is made up of egg yolks while a meringue is made with the egg whites. Both the fillings are extremely tasty and a favourite wedding cake choice. The butterream flavors include Mocha, Orange, Lemon, Raspberry, Almond extract and Chocolate.
Custard and pastry cream is a delicious filling made with milk and eggs. It is considered to be a good choice for winter weddings as the filling may melt in the warm wheather.
Ganache is made from heavy cream and rich, dark chocolate. It is a true delight to have ganache as your wedding cake filling. It can be used either as a filling or an icing.
Mousses or Mousselines are mostly used as an alternative to buttercream. It can be flavored with fruits or liqueurs. It provides best results when served chilled.
Fresh Fruit is the most delicious and easy way in which you can provide flavour to your wedding cake. The fruits can be used between the layers of cake and also be used as to adorn the wedding cake.
The choice for a wedding cake filling is influenced by many factors like the place of wedding, cake flavor, style and the kind of decoration you desire to provide to your cake. If you are planning to have a simple cake then almost any filling or frosting will enhance the flavour of your cake . However, if you want to have a cake that is elaborately decorated then you might not have any alternative available to you except a buttercream or fondant icing.