How far in advance can I make a cake with fresh strawberries and whipped cream in the middle that is covered with fondant? I was told that the fondant will help seal in the freshness of the strawberries and whipped cream and that I could make it the day before. I'm a little nervous about this, does anyone know FOR SURE???
Good question, I was thinking of using fresh strawberries for ds's birthday cake, so I'd love to know this too.
anyone know the answer to this?
I have made a cake with strawberries and buttercream as filling then covered with fondant. I made the cake the day before it was due and it turned out okay. It absolutely need to be refrigerated especially if you are using whipped cream.
Plain whipped cream doesn't hold up very well on its own, so I would use a stabilized whipped cream... and even then I would do it as late as possible and be sure to keep it well chilled.
thank you for all your help