I am preparing cupcakes this weekend for a wedding. Almost all of the cupcakes are garnished with fruit: http://www.flickr.com/photos/specialtcakes/2403278335/
I am nervous, because every time I work with fruit, I have problems with the juice that comes later. Even when I prepared the cupcake in the picture for the bride, within hours there was a small stream of juice.
What can I do about this? I know that this is a natural thing...but what would you do to prevent a messy situation?
Thanks,
Toni
you can try to seal the fruit with a little clear gelatin or if you have an adversion to dead animal by product you can warm and sieve a little apricot jam and brush it onto the frut lightly with a pastry brush.
then place onto the cupcake.
I would slice the fruit saturday morning if you could. TBW gave you some good suggestions though. 
I must admit that I tend to avoid fresh cut fruit ON a cake.. IN a cake is different.. 
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