Need Advice On Storing A Fondant Cake With Berry Filling
Decorating By LeahMarieT Updated 26 Mar 2011 , 3:37pm by liang037wei2005
My first post!! Hopefully someone can help me. I have an order to create a babyshower cake for Friday. Cake will be a white cake with strawberry filling covered in fondant. I have to decorate it Thursday night for Friday morning pickup.
My question is... If I fill the cake with strawberry filling is it ok to leave it out overight? I know I cant put the fondant in the fridge so I won't be doing that. Thank you for your help!!!!
fresh berries, jam/preserves/sleeved filling - it makes a big difference?!
Thanks for looking. I wanted to do fresh berries and a jam mixture.....
I have done many cakes with a raspberry preserve filling, (I usually make my own, but have used store bought also) I never refrigerate them. I know many people do refrigerate fondant cakes, but I ALWAYS have issues with the fondant becoming soft and sticky and sometimes sliding down the cake as it warms to room temp. (I use MMF)
If using fondant, I wouldn't use fresh berries.
Thank you so much for your responses!
Question: hollys_hobby - when you say you make your own, do you make your own using fresh berries?
I will try making without fresh berries, thanks so much this solves all my headaches!
I'm a newbie so just learning the ropes... 
Hey LeahMarieT depending on your humidity in your area & the type of fondant you use .... you can place in frig however, like mentioned above a you can leave it out over night with no problem
Question: hollys_hobby - when you say you make your own, do you make your own using fresh berries?
I use either fresh or frozen berries. I cook them down in water, sugar and a little lemon juice. I then strain the seeds, and add a slurry of cornstarch and water, let thicken then cool. It turns out just like a good preserve. When I am short on time, I use a store bought preserve.
Question: hollys_hobby - when you say you make your own, do you make your own using fresh berries?
I use either fresh or frozen berries. I cook them down in water, sugar and a little lemon juice. I then strain the seeds, and add a slurry of cornstarch and water, let thicken then cool. It turns out just like a good preserve. When I am short on time, I use a store bought preserve.
This is what i do too, except i don't strain the seeds. Here is a basic recipe and i just adjust the lemon juice and sugar as needed per fruit (strawberries are already pretty sweet so they dont' need as much sugar)
http://cakecentral.com/recipes/2503/raspberry-filling
leily, that is the same recipe I use, but I couldn't seem to find it to link it! THank you for posting the link!
Thank you girls so much! My cake came out delicious with the stawberry filling you listed and they raved about it. I was worried about it seeping out of the cake, but my dam was big enough so it didnt!
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