When you fill a cake with strawberries, how do you keep the strawberries from bleeding out? I have noticed a few times when i have made a cake with fresh strawberries in it, the strawberries bleed out and it ends up at the bottom of the cake and around the cake board.
Do i cut them and let them sit for a while?
i have made a few cakes with with fresh strawberries. I use thick buttercream and border the cake off first to create a dam and then add my filling in the middle. I have never had a problem with it. Hope this helps
Here is a link to a CC thread about using a buttercream dam (damn is what you say when you don't make the dam).
We use a buttercream dam anytime there is a non-buttercream filling (fresh fruit, jam, etc).
oh i do cut the strawberries first and let them sit on a towl for a bit too.
I do use a Dam, and yes i have said Damn when i dont! LOL
I will cutting them, and letting them sit out for a bit before i put them in the cake. Thank you!
I haven't tried this myself - I use the dam method.
However, another CC'er advised that she actually created a depression for her filling by removing cake starting 1/2" (I think) from the edges.
I can't remember how deep, I guess as deep as you wanted the filling to be.
Just another option.
I also remove part of the inside of the cake. I cut a circle right in the middle of the cake, take out maybe 1/2 inch of cake and put the filling in there. This way, nothing has a chance to leak out because it is surrounded by a dam of cake.