How Far In Advance Can I Make A Strwberry Filled Cake

Decorating By ddon722 Updated 28 May 2011 , 11:16pm by ddon722

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ddon722 Posted 27 May 2011 , 4:37pm
post #1 of 7

I have a 4-tier wedding cake coming up that will be covered in fondant. They want sliced fresh strawberries in the filling. I'm worried about them "weeping". I don't have a whole day to make this cake. How far in advance can I make each tier? I do plan to store them in the fridge. Anyone have any tips?

6 replies
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cathyscakes Posted 27 May 2011 , 5:11pm
post #2 of 7

I have never used fresh sliced strawberries,I have seen it done on t.v. but it scares me a bit too. I have made a filling using fresh strawberries but thickened into a filling, so hopefully someone can help you with using fresh strawberries. For the cakes, I always bake my cake a week or two ahead of time and wrap really well and freeze. This process works great. The cakes are so moist, alot of people do this. There is a comfort knowing all the cakes are baked and ready to go. If you don't want to freeze you can bake the cakes a couple of days ahead of the wedding.

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ddon722 Posted 28 May 2011 , 2:57am
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I bake in advance and freeze too. I agree that makes the cake moist and easier to work with. And I usually make the buttercream the weekend before. So my only real concern is with the strawberries. I know if I made a cake today to be served tomorrow that would be OK, but I' not sure about making it any earlier than that. I took off a half a day from work the day before the wedding, but I don't want to stress by leaving everything to the last minute!

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sweettreat101 Posted 28 May 2011 , 6:44pm
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I did this for my brothers wedding last summer and they ate the entire three tier cake by the end of the night. I started filling and frosting the night before the event. You wouldn't want to do it any sooner because strawberries don't last long and get weepy. Sliced the berries and laid them on paper towel to remove most of the juice. Make sure you lay a paper towel on top too. I placed the sliced berries on top of a layer of vanilla mousse. I didn't have any problems with the berries leaking by following this method. They loved the combination of berries and cream.

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dlinnane Posted 28 May 2011 , 7:27pm
post #5 of 7

A suggestion that works for me when I have the time: just make a small cake for yourself (and whomever), and try what you plan for the wedding cake. Cut it in half, and see how it "matures". I also really like sweettreat101's suggestion of putting the sliced berries on paper towels - that should help. One question, though - have you refrigerated fondant-iced cakes before? That's not something that has worked well for me...

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sweettreat101 Posted 28 May 2011 , 7:59pm
post #6 of 7

I refrigerate all my cakes and have never had a problem. I don't live in a humid state though.

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ddon722 Posted 28 May 2011 , 11:16pm
post #7 of 7

The paper towel idea is a good one. I did do that once before and I'm sure it helped. Dlinnane, I think I will make a small one for myself. And sweettreat101, I'm glad to hear you made one like this in the summer. This wedding is supposed to be outside at the end of June! What was I thinking? I have put fondant cakes in the fridge before and I will definitely do it again with this one! Thanks for the ideas!

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