I have only ever worked with chocolate dipped strawberries so I'm in need of some help.

My bride sent me a picture of a cake she wants and it has all sorts of fruit on it that has been sliced, diced and balled.

What I'm not sure of is do I need to place something on the cake to catch the juices from the fruit. I have seen several beautiful cakes topped with the fresh sliced fruit but could not tell if there was anything under the fruit.

Any and all help would greatly be appreciated.

Hmm sliced? All I can say is use a very sharp knife because it will cut down on seepage. And I would do the cutting on site.

Fruity thoughts for you.

The only cake I've ever made using fresh fruit on top was Tres Leches. It's SUPPOSED to be soggy, so the fruit works.

I concur with k8memphis- cut the fruit on site, and blot it like crazy before applying it to the cake. Your biggest concern will be seepage. The fruit will give off more juice as it warms up, so I'd start with room temperature fruit if possible. Some fruits would benefit from a colander rest to drain off. Others will oxidize and turn brown, like bananas and apples, so be aware of that. A toss with lemon juice will prevent that, but adds dreaded moisture.

A good compromise in using fresh fruit would be to have plenty of whole berries mixed in- raspberries, blackberries, blueberries, and even tiny Champagne grapes would all be very pretty without contributing moisture.

I once thought about using one layer as "toast". Make the cake, keep one thin layer out, let it dry or toast it, then that layer is placed on top at the last minute with the layer or fruit. Kinda acts like a paper towel to soak up the juices. Any pros try something similiar or know if it would work?

thank you for your input as to using fresh fruit sliced. Any one else have any Ideas I would greatly appreciate them.

Wait wait, I remembered something--you can brush them after you place them on the cake with apricot glaze. That will help but the inevitable will happen. If that's what they totally want I'd just advise them of it and charge appropriately for the last minute gourmet work.

See how much extra work that is though? The washing, the cutting, the arranging, getting the glaze warm somewhere, dabbing it on. Cutting fruit is messy. That could easily be a good two bucks more a serving depending on the amount required. I'm picturing it all over a tier cake.

But even if it's a small amount it's a lot of on site work. I mean figure if you wash it all before delivery--you gotta dry & re-package to carry over, keep cold. Lots of additional head ache in this.

Charge gourmet-ishly.
Charge designer cake-ish.

More fruity thoughts for you.

I would make the sure the border was substantial enough to make a dam to stem the tide there too.

some fruits get mushy after beeing washed, like stawberries. which i guess would possibly lead to bigger problems! i was told to clean them with a damp cloth - think how long that would take! maybe suggest to the bride that she would be better to use fruite that doesnt need cut!
xx

Lots and lots of apricot glaze. Heat the glaze and add a bit of water so it isn't too thick before you brush on. And it won't seep as much as you are imagining. Good Luck!

Does the apricot glaze keep the fruit from browning? It should huh 'cause it's blocking it from the air. But depending on how much prep time you got--don't forget that one too.


kaching $ kaching $ kaching

It does keep it from browning. It will keep the fruit "fresh" for several days.

Thank you, ImaP.