How Long Can A Fresh Fruit-Filled Cake Sit At Room Temp?

Decorating By Kimpawsible Updated 19 Jun 2011 , 7:13am by sweettreat101

Kimpawsible Posted 17 Jun 2011 , 6:03pm
post #1 of 4

I have a bride who has requested a fresh strawberry and custard cream filling. I have made a few wedding cakes in the past, but have never made one with fresh fruit filling before. I've only done fruit/custard in birthday/party cakes that were served immediately. Does anyone know how long this can sit at room temperature without spoiling? I will be using the filling in one tier of their wedding cake as well as in 2 sheet cakes. I'm not sure how much refrigerator space there will be at the venue. Help!


3 replies
Marianna46 Posted 18 Jun 2011 , 1:10am
post #2 of 4

This depends a whole lot on where you are and what the temperature is. For a summer wedding, even with AC, I'd worry about leaving it out for more than about 2-3 hours (less, if it's an outdoor affair). Is there any way you can check with the operators of the venue to see if you will be able to refrigerate your cakes? I think I'd have a serious chit-chat with the bride about the dangers of doing this with a cake that will have to sit out for a good while before it's served, especially since you're the one who's going to be held responsible if anything goes wrong.

LindaF144a Posted 18 Jun 2011 , 3:41pm
post #3 of 4

To add on to the previous OP, it also depends on the cake. Where I used to work they send the cakes off to the wedding in a semi frozen, very cold state. This will help keep the filling cold. They did this because it made delivering the cake a whole lot easier. Who knows if the cake thawed enough by the time it came to cut the cake. I am not so comfortable with that, so I will not do refrigerated fillings for wedding cakes. I read that Collette Peters has the same policy. So if it works for her, it works for me too. Personally I think there is too much liability involved to take the risk to be the one making the cake.

I am finding that most people just need some educating. They assume that anything goes. Once you explain to them why you have the policy you do, they understand and change their order. Knock on wood, I have not had any one cancel on me. I do know that previous employer had quite a few complaints, so I think I'll stick to my policy.

sweettreat101 Posted 19 Jun 2011 , 7:13am
post #4 of 4

I use a the whipped cream vanilla pudding mousse recipe with sliced strawberries on top. If the cake is indoors I tell my customers four hours. I did this for my brothers wedding last year and they loved it. The whipped cream pudding mousse holds up wonderfully and tastes so good. Just make sure you slice your berries and lay them on paper towels to remove as much juice as possible before assembling your cake.

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