Question About Fresh Fruit And Making A Cake Early

Business By mommachris Updated 2 May 2012 , 2:04pm by mommachris

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mommachris Posted 2 May 2012 , 4:20am
post #1 of 4

I have a bride who allowed her mother one tier of the cake for her personal choice of flavors.
Yeah, some MOB can't get passed the fact that the day isn't about them but their daughters.
MOB picked lemon cake and asked me for fresh strawberries between the layers.'s for a June wedding held outside at 2pm in the valley of California. Not a good idea.
Talked her into letting me put the strawberries between two thin layers of strawberry flavored buttercream. I'm hoping it will be more stable and not soak into the cake.

Now, I've found out that the cake is going to have to be made the night before due to another commitment our family must attend that morning.

My question is...will those sliced strawberries be okay in the completely decorated ( b/c baskeet weave) cake from about 10 pm until 2 pm the next day?
I'll be keeping them in a chilled room ( 60 degrees).
I can't put the cake in a fridge since the major change in temp. would cause weeping.

I'm thinking I should do a test run on this one a week ahead.
Anyone have any insight or tips on this situation?

3 replies
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gidgetdoescakes Posted 2 May 2012 , 6:20am
post #2 of 4

I would want a thick coat of butter cream and a nice solid dam around the edge of cake to keep from oozing can practice but thats not going to keep another cake from springing a just need to maybe dry the strawberries with a paper towel to get excess moisture off, and put in refrigerator night before and that will help keep it nice for you.....thats about all I can offer, maybe someone else will help out better

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wonkycakes Posted 2 May 2012 , 6:35am
post #3 of 4

A thick dam around the edge is essential. I use fresh fruit a lot in cakes, and I never have a problem with leaking. The trick is not to bring the fruit all the way to the edge (hence the dam). I live in a cooler climate so can't advise with confidence, but I would think that once the strawberries are sealed inside the cake, 60 degrees should be cool enough. If the strawberries are layered on top of the buttercream, it shouldn't leak. How about making the filling strawberry flavoured by adding unsweetened strawberry puree (cook it so it thickens first) to the buttercream. That way you can get away with fewer actual strawberries in the filling, but it will still taste like strawberries.

Hope this helps!

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mommachris Posted 2 May 2012 , 2:04pm
post #4 of 4

Thanks, Wonky.
I'm thinking along the same lines. I know that sugar makes strawberries 'sweat' and that is what makes me nervous. With them in their all night, I'm wondering if it will make a liquidy mess.
Going to give it a trial run.
Glad for the advise, ladies.


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