Thank you for your question. I have years of baking experience and am an avid cake lover myself.Usually the type of whipped cream that is used for fillings and frostings is more substantial than cream that is merely whipped. It usually has additives like flour and flavorings that makes it sturdier. So if that's why you're thinking you'd like butter cream, don't let that deter you.That said, I'm with you on this. I prefer a much more substantial butter cream as the frosting (as do most children I would say). I don't think the two would compete. It's pretty common for a cake to have a filling that is different from the frosting, and the filling is generally lighter than the frosting.I hope this helps!
Thank you for your answer and details... You sound like the perfect person to ask my next question... Just in this short time after I asked you my first question, I'm already having a change of heart I think. I'm thinking to be ambitious and maybe make my own cake. It is going to be a busy day as it is and so I was trying to make it a little bit easier on myself by buying a cake, but I LOVE eating home-made dishes, compared to store-bought (especially from a grocery store bakery, which I originally was planning to get it from) and I think everyone else at the party would enjoy a home-made cake better as well.
When I was helping my sister shop for her wedding cake years ago, we tasted a few varieties and although she never chose this combination, I loved this one mini cake we tried (banana cake, some type of raspberry moose filling and a chocolate frosting)... I loved that combination... Have you tried a combo like that or similar to that? Although I'm pretty sure this is the type of cake I want to make, I guess I'm not sure of the direction I want to go. I know I don't want to make everything from scratch if at all possible... Could you give me your best advice with my ideas below?..
I'm thinking to do one of these:
1) home-made banana cake that I already have a recipe for that I make often, home-made raspberry filling (using frozen raspberries and raspberry preserves), and either using like a container of betty-crocker chocolate frosting or trying a nutella frosting that I've seen, but never tried (mix whipping cream with nutella)
2) forget the banana cake and just make a box yellow cake mix, same raspberry preserves, and same options for chocolate frosting.
I would attempt the raspberry moose-type filling, but I have no idea how to do it and don't want to screw it up. Do you like one of those 2 options I listed above, or were you inspired from my ideas to suggest additional tips to pull my ideas together? If I can get away with it, I would love if I can maybe make part of the cake home-made and the part(s) (that aren't so integral to the cake) to be store-bought if I can get away with it... Any and all advice would be appreciated. Thank you!