I have a cake due this coming Sunday and the client wants a chocolate cake with chocolate ganache filling and real strawberry sliced layered on top of the ganache filling. This cake will likely be two tiers and each cake will be about 3 layers high each. Wondering whats the best way to go about using strawberries in the cake and also wondering about support structure since this cake will have fondant.
Thinking of sticking to a boxed devils food cake but would rather do a chocolate from scratch.
I made the Black Magic cake from recipes yesterday to test and its kind of moist even after a few hours. worried about cake falling apart from the fruit filling and weight of fondant.
Any advice is appreciated.