Hi
A bride has enquired about a maderia sponge with strawberries n cream filling for a wedding cake... I havent used fresh cream in wedding cakes.. Is is ok to bake and fill the cake 2 days before the actual wedding or does it need to be done at the last possible time?? Will the strawberries go mouldy inside and the cream go off?
Help!
Thanks
Selina xx

The cream could only be outside of refrigeration for a total of four hours, including decoration and display time.

The strawberries will probably weep, causing the layers to slide apart.

do u think i should suggest an alternative to the fresh cream...? maybe buttercream

I refuse point blank to use fresh cream as a filling, it's not worth the headache or the risk!

I always suggest a vanilla (or flavored) meringue buttercream - I think it tastes like sweetened whipped cream anyway and it doesn't have to be refrigerated.

I use cream fillings in my cakes all the time. This is actually my most requested filling. I use one small box instant vanilla pudding and two cups whipping cream. Whip until peaks form. The blue tiered cake cake was filled with vanilla mousse. I made my brothers wedding cake in June with a layer of vanilla mousse and sliced fresh strawberries on top. I didn't have any problems with weeping. When using fresh strawberries I slice the berries and lay them on top of paper towels to remove as much juice as possible. It is best to wait and decorate the day before the wedding to keep the berries from turning mushy. Keep cake refrigerated. The tiered cake I mentioned was out for four hours with no problems. I also make sure my cakes are chilled well before delivery.