I have a fruit jam filled cake iced in buttercream...and its started to bulge. I made a nice wide dam, but I already see it happening. It will stay in the fridge because of the filling, but is there anything I can do to keep the strawberry from bleeding out? It's currently sitting in the freezer iced, its kinda warm and super humid here tonight :/ any tips?
i did this with a fondant cake for my cousin my first one and i added strawberries an kiwis i placed them over paper towels and had a home made buttercream recipe that was delicious but once i put the cake i the fridge because of the fruit the butter cream got sooo hard it was crazzy so then i turn my cake and the fondant was dissolving because my strawberries started to bleed i asked around and i was told to use strawberry glaze to prevent that but havent giving it a try maybe you should try and let me know