I have a wedding cake in April.........the bride/groom would like a chocolate, vanilla filling with sliced bananas......question: can I put lemon juice on the bananas to keep them from turning brown?
2nd question: she wants fresh strawberries and grapes around the bottom tier.......I want to use Canton (I'm thinking that is the correct name) sugar on them......the last time I did this, the friuit looked bad.......the sugar didn't stick at all.........can anyone help me?

By the way, I love this website.........everyone is soooooooo helpful!!! Thank you

Found some instructions when I did a google search, here's the link: http://www.favoritebrandrecipes.com/Recipes/010/2260001010.htm
And here is a website that has lots of tips on fruit and veggie stuff:
http://www.hormel.com/PersonalChef/default.asp?req=tipsandideas/article/633
Here's the part that answers your question: "To keep apples, bananas, avocados, peaches and pears from turning brown, sprinkle with lemon or lime juice. Keep a spray mister with lemon juice or lime juice in the refrigerator so it is handy for when you need it. "

I found a banana filling recipe, but it doesn't use lemon. You might have to try it and see what it looks like. Just my opinion, but I would mind if they were slightly brown. They won't be exposed that long to the air, before you put them in the cake.

http://southernfood.about.com/od/bananacakerecipes/r/bln379.htm

I always use pineapple juice to keep my bananas from turning brown. There so good too!!!!