Hi everyone! I have a couple of questions and would love your input.

I want to make a WASC with the chunky strawberry filling- it'll be about 70 degrees that afternoon and the party's outside- do you think it'll hold up. I'm covering the cake in MMF. Help me please.

I am also crumb coating and making an icing dam with a recipe I have for lemon zest buttercream- I LOVE strawberry and lemon together- what do you guys think?

This is for my DD's 3rd birthday party on Sunday.

Thanks in advance for all of your help.

Anything with fresh fruit I would keep refrigerated.

I made a cake with raspberry SMBC made from real raspberries. I left it out (stupidly) on the counter for two days when I noticed that the raspberry part of the icing was a darker color. It had turned. I had to throw the remaining cake away. The temperature in the house was about 65-70 degrees.

I know that the sugar in icing will help preserve the butter, but when it comes to fruit I will refrigerate the cake and then take it out about 30 minutes before I serve it.

HTH

Thanks Linda.