Using Fresh Strawberries In Buttercream.. With A Cake Covered In Fondant.

Decorating By sarahmcgregor22 Updated 12 Jun 2013 , 10:48pm by goehipped

sarahmcgregor22 Posted 12 Jun 2013 , 9:38pm
post #1 of 2

Looking for some advice from all you experts!! 


I am going to make cake at the weekend for my first ever paying customer!!  I will be making a shoe box cake, with a sugar paste high heel on top.  The cake will be a vanilla sponge, with strawberry buttercream and white chocolate ganache layers.  I am thinking about making a sugar syrup with strawberry liquer for the sponge as well as using fresh strawberries in the buttercream.


My question is.. can I use fresh strawberries (either a purée or chopped into pieces) in the buttercream and still cover the cake in fondant?  I know that I can´t put the cake in the fridge, but I will be making the cake in the day and delivering it in the evening.  Will the cake be okay out of the fridge with the strawberries and ganache?  I don´t want the strawberries to make the cake all soggy or effect the fondant.


One more question... I will be also covering the cake in ganache before putting the fondant on.. as it is a shoe box cake I need to make sure the sides are very even and straight, so I assume I will need to put a few layers of ganache on??  Does that need to go in the fridge each time between layers?


Thanks in advance for your tips.!!!!

1 reply
goehipped Posted 12 Jun 2013 , 10:48pm
post #2 of 2

AForm a pool edge w ganache before you fill w the strawberry buttercream. The ganche cover will act as a seal.

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