I know this is probably a stupid question, but I was wondering how to handle a fresh fruit filling in a fondant cake...in this case, strawberries. How do you refrigerate if the fondant cannot be refrigerated? Or will it keep it insulated enough that you don't have to?

Just never had a request for a fondant covered cake with fresh fruit before! Thanks!

Anyone?

I use almost all fresh fruit mixed with a gel of some kind in all my cakes, and have never had a problem with being in a fondant cake. I usually fill the cake, and then chill it...put the fondant on the night before the event and leave it on the counter all night. (knock on wood I didnt jinx myself!)

I was thinking of putting down a layer of buttercream, then laying the slices of strawberries on top of it, and then putting the next layer on..I am making it the day of the event (its in the evening) so I assume it will be ok sitting out all afternoon?

The buttercream will be a help in protecting the cake from getting soggy, just in case the strawberries decide to "juice up" a bit! I would think you would be just fine.

I actually just made a fondant cake with Strawberry filling this weeked and It turned out fine. the only problem that I had was I put some strawberries in the buttercream on the outside of the cake as well. After a few hours the strawberries had produced some extra juice and had begun to eat through the fondant. I think that if I had just put the strawberries in the filling it would have been just fine.

I never thought of them jucing up! Thanks for the hint! I think I will put a little extra dam around the edges, to make sure if they do juice up, it stays in the cake (it would probably be tasty to have some strawberry juice in the cake!