I have to do a grooms cake soon and they requested a square cake covered in fluffy/whipped frosting and then the top of the cake covered in fresh raspberries and the border will be raspberries too. My question is does anyone know the best way to keep raspberries from going soggy?
Is the grooms cake going to be white? Seems like those raspberries could make a mess. Don't really know I've never used fresh raspberries.