Naked Cake Storage/fruit Placement
Decorating By carrotandcream Updated 10 Aug 2016 , 10:41am by MimiFix
Hi All!
Two questions related to an upcoming naked cake.
-I am getting more and more requests for naked cakes, and I am curious to hear how people store - I got a comment from a client that the cake had a bit of a cardboard taste, I'm assuming from the box it was stored in/the exposed sides...would wrapping the sides in saran wrap help?
This is the naked look I am going for for this particular cake, and I am worried about the saran disrupting the frosting:
https://www.instagram.com/p/BAfXGZCyMfv/?taken-by=carrotandcream
-I have placed fruit on a cake before, but only raspberries:
https://www.instagram.com/p/2rRbfryMWk/?taken-by=carrotandcream
The Client has requesting strawberries, which I imagine I will have to cut - what should I expect/plan for in terms of juice potentially bleeding onto white frosting? Is there a way to avoid?
Thanks in advance if you are still reading!
I wrap the naked cakes in saran wrap and put the fruit on when I deliver them. I wouldn't cut strawberries, they're too wet.
and when you want/need to display the tops of strawberries -- don't wash them till the last minute because that starts the greenery breaking down fast -- like overnight -- and you can roll them dry (if you have a lot of them) in two paper towel lined flat bottomed rectangular plastic containers -- put in enough but so there's room for them to roll around -- then when those paper towels get all wet -- put the strawberries in the other one back & forth with new papers towels till dry
I've done many naked cakes; chill them well before wrapping the sides with clingfilm. This definitely cuts down on their absorbing unwanted flavors. And I suggest looking for the smallest berries available so you don't have to cut them. Another possibility, although tedious and annoying - dip washed and dried strawberries in warm apricot (or strawberry) glaze and set on a rack. Let any excess drip off, chill, and place on the cake.
mimi -- after you cut them you use the glaze?
thanks
I prefer to use them uncut so they don't leak as much or as fast. On occasion, when I had no other choice, I cut and then dipped the pieces into apricot glaze, which only slows down the deterioration. On a fruit tart it's not bad, but a cake can look nasty within a few warm hours.
Quote by @%username% on %date%
%body%