Fruit Filling In The Heat. . .

Decorating By Zamode Updated 23 Jul 2013 , 4:13am by Zamode

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Zamode Posted 21 Jul 2013 , 5:39am
post #1 of 4

I know this subject has been beaten and I did read quite a few older threads concerning fruit filling but I am still uncertain what to do. Cake will be a 12" round, I'd like to do 3-4 layers and the top will be a loaf pan cake but no filling--but adding some weight to the 12" below. Customer is my friend and neighbor and is very easy going with my input but she did want fruit or something light. Not keen on a sleeved filling and I've read the gelatin or adding it to icing will cause slippage. I will be using IMBC and the cake will have to travel around 2 hours in mid 80's heat (with my friend, not me delivering it). I don't want to use custard, pastry filling or anything too thin in the heat. . . 

Has anyone used dried fruit in some kind of filling? She is flexible on the filling itself but wants filling in the cake (of course)--any other suggestions, non-fruit? I'm kind of stumped. . .

3 replies
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Zamode Posted 22 Jul 2013 , 12:27am
post #2 of 4

Anyone use dried fruit or any tips for traveling in warm weather with a fruit filling?

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icer101 Posted 22 Jul 2013 , 2:43am
post #3 of 4

I have traveled for 3 hrs. with a frozen cake, using smbc and fruit filling. By the late afternoon of cutting it, it was really good. Everyone praised it. Lots of decorators on this site do use dried fruit fillings. Leah_s on this site talks about it. you could p /m her. She is really nice to talk to and always gets back with you. hth

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Zamode Posted 23 Jul 2013 , 4:13am
post #4 of 4

Thank you icer

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