I did a search on this, and asked a few others, but I wanted to know if anyone uses canned fruit, like peaches or pineapple, mixed in with some buttercream for a filling???
If so, I'd like to know if it needs to be refrigerated? Or can I just keep it in a cool basement?
Also, will the fruit cause my cake to get soggy if I fill and decorate it one day before it will be served?
I'd like to try this on Friday in a full sheet cake (2-12x18's) for a birthday party.
I have tried it.. I used pineapples once.. Because I was not sure if it was wrong or right to keep it in or out of the fridge. I kept mine in the fridge the day before and wrapped it up, then next day decorated.. I used buttercream icing and I don't like that it gets so stiff in the fridge. Make sure that before you add your filling you pipe a line with buttercream (or what ever icing your using) all around the edge of cake then fill in with filling. That way when you add the top layer the filling don't ooze out. Hope this helps! P.S. It did not get soggy everyone loved it.. They could not figure out what I had done LOL and I didn't tell them either! It's our little secret
Great!! Thanks briansbaker!!
I've been waiting for someone to reply. And that's the reply I wanted!!
My sister used to use canned fruit mixed with whipped cream and refrigerate it. So I was hoping that with buttercream, I wouldn't have to.
But I was unsure of the how the fruit would hold up if it wasn't in the fridge. And like I said, it will be kept in the basement which is fairly cool.
I'm also thinking to put it into my deep freezer for about 45 min. before I take it out to the picnic. It's really hot here now, but when it's time for the cake, dh and I will run home and get it. So it will be served as soon as it gets there.