I am super new to this wonderful site, so I apologize if this question has been asked previously.
I saw a lovely cake with white bc icing that had sliced strawberries all around the bottom edge. It also had a sliced stawberry on top with the pieces fanned out into a rosette of sorts.
My question is, when using fresh strawberries to decorate a cake, how do you keep them from leaking all over the icing?
I always just add them right before it's to be served. I don't think there's any way to keep them from leaking other than eating them right away.
When working with cut strawberries you really do need to add them as close to service as possible, especially when placed on a cake, as the sugar from the frosting will naturally draw the moisture out of even uncut berries, but with those you'll have a bigger window.