How do you use fresh fruit as a filling in a fondant cake? Is it laid on a pudding base and does it need to be refrigerated?
Thanks so much!
Your fresh fruit filling will need a barrier in btwn the fruit and cake. You can uses your pudding, buttercream etc. Just so that the fruit doesn't soak thru to the cake and make it soggy. Also, you could use a dam as well to help prevent the filling from coming out to the sides of the cake. I would refrigerate fresh fruit filling due to it being perishable.