Hi guys! I'm making my first wedding cake in a few weeks and am freaking out! The bride wants fresh berries in the cake filling, which will be pastry cream... I've done this before, but the cake was always eaten the same or next day. This is a huge cake (350 servings) that I will have to start wednesday, for their saturday wedding as it is out of town and we have to be there friday! (Because my husband is the best man) Will the berries be rancid by the time it's cut saturday?? Help! Thank you
Will some berries hold up better than others? Anyone?