Question About Fresh Bananas As Filling

Decorating By karukaru Updated 23 Jan 2013 , 12:42am by denetteb

karukaru Posted 21 Jan 2013 , 11:09pm
post #1 of 7

Hello, a costumer wants me to make a cake filled with vanilla pudding and sliced freshe bananas. I have never use pudding or fresh fruit as a filling so I am a little concerned. I need to reply to her today. Wouldn't the bananas go bad? I have read that you have to brush them with lemon so that they don't change color but I have also read that even if you refrigerate the cake, the bananas go bad within 24 hours. Is this true? Also, can I use the pudding that is ready to serve so that I don't have to have 2 perishable items? Any suggestions will be appreciated.


BTW, she wants me to make a cake like the one I made for another customer (click on the link to see the pic.) I don't think it can be done because if It needs to be refrigerated the red buttercream will stain the fondant cake when I take it out of the fridge right? I guess I can make 2 separate cakes on the same cake board. Let me knwo what you think. TIA!/photo.php?fbid=219173674835663&set=a.136663896419975.36284.136599969759701&type=3&theater

6 replies
karukaru Posted 22 Jan 2013 , 12:03am
post #2 of 7


Lovelyladylibra Posted 22 Jan 2013 , 12:45am
post #3 of 7

theres no link

karukaru Posted 22 Jan 2013 , 1:37am
post #4 of 7

Oops I just edited LOL Sorry. Can you see it now?

FromScratchSF Posted 22 Jan 2013 , 4:07am
post #5 of 7

Bananas go over very fast once out of the skin.  I'd never put fresh in a cake like that.

karukaru Posted 23 Jan 2013 , 12:38am
post #6 of 7
Originally Posted by FromScratchSF 

Bananas go over very fast once out of the skin.  I'd never put fresh in a cake like that.

Thanks! What about if I do the white cake the same day of the party?? would it still go bad?

denetteb Posted 23 Jan 2013 , 12:42am
post #7 of 7

Bananas and pudding sound pretty slippery, be careful your different layers don't slip around. 

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