Has Any One Made A Cake With Freshl Fruit As Filling?
Decorating By byinvitation Updated 6 Aug 2006 , 1:15pm by regymusic
I have only made cakes with fruit fillings for my family. And everytime the juices runs out. This is even when I don't put any king of flavoring syrup in the cake. When I have the fruit filling I try to decorate and serve within a day or so. Maybe I should give up on fresh fruit??
Have you tried creating a Buttercream dam? This was the only direction it can go is into the cake, but not out the sides to disrupt the look.
Yes, I do put a buttercream dam. It seems to be seeping down the cake and looks as if my cake is sitting in syrup.
Are you using canned fruit? If I use canned I always drain the fruit and rinse before I put it on the cake. Usually I always have a flavored crumb coat on the cake which is sufficient wet, after the fruit has drained well I then use the dam method and place the fruit on the cake. Fresh cut fruit is not as wet however sometimes like strawberries may not be as sweet, you can then put a thin coat of fruit fresh, or piping gel on the top instead of soaking your strawberries in sugar which make them very juicy and runny.
I have placed strawberries, bananas, and sliced mangoes in the middle of my cakes.
For the bananas and mangoes, I dip them in a solution of lemon juice and water to keep them from turning brown.
Or
For the strawberries, I slice then sprinkle them with some powdered sugar to create juice. I then use the juice as a simple syrup to brush onto the cake.
Then
I place the fruit slices on a bed of butter cream with built up edges to create a dam and place the next layer directly on top of that.
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