I am preparing cupcakes this weekend for a wedding. Almost all of the cupcakes are garnished with fruit: http://www.flickr.com/photos/specialtcakes/2403278335/

I am nervous, because every time I work with fruit, I have problems with the juice that comes later. Even when I prepared the cupcake in the picture for the bride, within hours there was a small stream of juice.

What can I do about this? I know that this is a natural thing...but what would you do to prevent a messy situation?

Thanks,
Toni

OK, I have no clue about the fruit situation, still trying to figure it out myself. I just wanted to say that your cakes are AMAZING!!!! OMG Can I be you when I grow up? seriously! Beautiful work!

I think the juices are just a natural thing.... Try to wait as long as possible before placing fruit on the cupcakes.

you can try to seal the fruit with a little clear gelatin or if you have an adversion to dead animal by product you can warm and sieve a little apricot jam and brush it onto the frut lightly with a pastry brush.

then place onto the cupcake.

Stsapph, THANKS!

All, think I'd be okay to slice the fruit Friday night, store in fridge and put on cupcakes Sat afternoon?

I would slice the fruit saturday morning if you could. TBW gave you some good suggestions though. I must admit that I tend to avoid fresh cut fruit ON a cake.. IN a cake is different.. .