Ok, not am I only nervous to do my first wedding cake for 150 people, but she wants fresh fruit filling. I work from home so fridge space is limited. I made a small cake to practice, but the fruit turned in 2 days. If I'm doing a 4 tier cake.................I need time to make, get it there(outside, California hot day weather). Any advice????? Should I just pass on this and tell her to go to someone more professional. I feel totally confident in my ability to make a beautiful cake, but not sure of the science behind baking, etc. Any help would be soooo aprreciated. Thanks, Chantelle
this is what i could find
I am not really sure what kind of filling you used that turned, and i am not sure how this holds (one of the things i want to try this weekend).
Hope this helps, but if not, maybe my post will bump you so someone with better advice might see your dilemma.
What does the bride mean when she says "fresh fruit filling", i.e., sugared fresh sliced strawberries or whole raspberries, sliced bananas....
Here's Melysa's raspberry puree recipe with alcohol, which is shelf stable for 2 days at room temperature:
But you said the cake will be outside - so I don't think even Melysa's recipe is really suitable.
If the bride would consider the sleeved pastry fillings which are highly processed with sugar, etc. (so that they're shelf stable for a few days) - I'd say go for it.