Weddingbee boards

I'm making a slightly scaled down trial tiered wedding cake this week, and can't for the life of me narrow down what flavors or fillings I want to do. R has requested that at least one of the two layers have a chocolate cake, so I thought I'd do a chocolate ganache with that. The entire cake will be covered in buttercream.

For the second layer, I'm leaning towards regular white cake - I was considering hazelnut, but I think I'll leave that for a regular cake - so what filling do you think I should go with?

I have a killer recipe for a mango curd (thank you, Smitten Kitchen) or I could do a different flavor of custard or curd, or something else entirely. Too many options! I'd love to hear your votes.

Another Smitten Kitchen devotee, yay! Between that, Epicurious, a few veggie cookbooks, and good old Julia Child I feel like I've finally learned how to "feel" my cooking. 

I'm going for the whole outside buttercream - think rustic swirl - and then the fillings different inside. 

Now I'm wondering if it'd be fun to do the hazelnut cake and the chocolate cake with a chocolate brandy ganache throughout the whole inside. (Just for this trial of course, I'd rather fiddle with fruit fillings in the summer when they're in season and I can get them at the farmstand by R's parents' house.) 

As for your dad being allergic to fruit... what about a groom's cake with a fruit filling? That way there'd be no risk of your dad getting a fruit piece by accident.