I have a wedding cake for sunday. I can't do any work on saturday so I have to work on it friday. It's a 3 tier cake. I have always done this, no problem.
The issue is, the bride wants fresh strawberries in the center. So buttercream and fresh strawberries in the layers. Can I torte and fill the cakes tomorrow (thursday) ? I am so nervous about the strawberries getting gross and wetting the cake. I need the cake to settle so it doesn't bulge the fondant at all.
any help with the strawberries? Never have done this and I am freaking out.
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Just sayin' , 'cuz you said you need the cake to settle and they can't settle in the refrigerator (only at room temperature), so I thought I'd give a friendly reminder that it must be refrigerated... no choice with strawberries.
Just sayin' , 'cuz you said you need the cake to settle and they can't settle in the refrigerator (only at room temperature), so I thought I'd give a friendly reminder that it must be refrigerated... no choice with strawberries.
You can give the cake a good hard press with the palm of your hand to make sure there are no air pockets and no "settling" is needed. Leaving it out at room temp for an hour or so isn't going to matter, either. Strawberries sit out at room temp at the grocery store, and if they're sliced and put inside the cake right away where they're not exposed to the air they're not going to suddenly turn rancid. It should be fine.
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