I am making a very special cake this weekend and I wanted to do something different for the fillings of the cake. I want to make a white chocolate custard/pudding type filling with fresh strawberries on top. I have never used fresh fruit in a filling before....only jams and frostings. Is there anything I need to do to keep the strawberries from creating too much liquid? Besides the buttercream dam, should I coat both sides of the cake in a thin layer of buttercream as well? Will this still stack ok?
I know these may be pretty simple questions, I just don't want to get it wrong!
Thank you so much for your help!
Anyone out there?
I add fresh strawberries to my buttercream. Because of the chemical makeup, I don't have any problems, so this is an option if you are worried. Is this scratch custard? If so, the strawberries will weep, but you will have a better chance containing the liquid if you cover or incorporate the strawberries in the custard. In this application, you will want to serve the cake as soon as you can for optimum freshness.
If it is Jello pudding, I don't know how to use it.