Looking for some advice from all you experts!!
I am going to make cake at the weekend for my first ever paying customer!! I will be making a shoe box cake, with a sugar paste high heel on top. The cake will be a vanilla sponge, with strawberry buttercream and white chocolate ganache layers. I am thinking about making a sugar syrup with strawberry liquer for the sponge as well as using fresh strawberries in the buttercream.
My question is.. can I use fresh strawberries (either a purée or chopped into pieces) in the buttercream and still cover the cake in fondant? I know that I can´t put the cake in the fridge, but I will be making the cake in the day and delivering it in the evening. Will the cake be okay out of the fridge with the strawberries and ganache? I don´t want the strawberries to make the cake all soggy or effect the fondant.
One more question... I will be also covering the cake in ganache before putting the fondant on.. as it is a shoe box cake I need to make sure the sides are very even and straight, so I assume I will need to put a few layers of ganache on?? Does that need to go in the fridge each time between layers?
Thanks in advance for your tips.!!!!
AForm a pool edge w ganache before you fill w the strawberry buttercream. The ganche cover will act as a seal.