Whenever I put sugared fruit (strawberries, raspberries, blackberries ect) on my wedding cakes, the fruit always weeps and then the juice drips down the cake. I have tried washing the fruit, not washing the fruit, drying it, not drying it, dipping it in egg white, not dipping.....I've tried everything and always after the cake has sat (in or out of refrigerator) for a hour or two the juice starts to run all over the cake. I know it is because of osmosis and the sugar draws the moisture out of the fruit. Does anyone else have this problem? Or know a way to stop this from happening?
Thanks!
Well, according to the pastry chef at my part time job he says that it pretty much will always happen. One thing that we did was to not refrigerate the fruit after dipping. We didn't put it on the cake either...we wrapped it in an airtight container that had limestone spread out on the bottom and then a parchment lining over that and then the fruit sitting on top of that. The limestone will suck up the moisture until it's time to put the fruit on the cake. We sent the fruit with the caterers to be put on the cake at the event location to lessen the time that the fruit would be sitting out on the cake.
HTH a little!
Courtney
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