Fresh Fruit Filling

Decorating By mary-ann Updated 1 Oct 2005 , 2:09am by Daniela

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mary-ann Posted 28 Sep 2005 , 2:11am
post #1 of 5

I have an order for a fondant covered cake with fresh strawberry and bannana filling. I was planning on using buttercream icing with the fruit. Do I need to do anything to the fruit after it's sliced or do I just place it between the icing?
Thanks for your help,
Mary Ann

4 replies
tanyap Cake Central Cake Decorator Profile
tanyap Posted 28 Sep 2005 , 7:21pm
post #2 of 5

i usually use a tad of lemon/lime juice and powdered sugar to keep the from from browning...don't use too much juice as it will change the flavor you're trying to otherwise achieve...

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dparrish Posted 28 Sep 2005 , 7:30pm
post #3 of 5

You could try a product called Fruit Fresh. It stops the browning and has no flavor. It is just a powder you mix with the fruit. It works really great. You can find it near home canning supplies in the store.

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mary-ann Posted 30 Sep 2005 , 9:41pm
post #4 of 5

Thanks guys. Has anyone tried using thinned jelly to coat the fruit? I read that you use that if it's going on the outside of the cake. I haven't found anything that says it needs to be coated if it's in the filling.

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Daniela Posted 1 Oct 2005 , 2:09am
post #5 of 5

Hi everyone, I was reading this post and just wanted to make sure I understood correctly. You can add fresh fruit to fondant covered cakes as long as they are coated in some sort of sugar to keep them from going bad. Is that right or am I totally wrong!!??? Thanks in advance

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