I am wanting to make a cake with fresh fruit in the layers. Do I do anything special for this. I assume I need a good stiff buttercream dam. But do I need to put butter cream down between fruit and cake.
Also how long is the fruit good in the cake. I know it should be fridged, but will the fruit get all soggy.

Fresh fruit is risky, because no matter how you do it, the sugar in the cake or BC is going to mascerate the fruit (draw the juice out) and make the cake soggy.

Theresa