I have a cake order for a wedding coming up and the couple wants me to make a banoffee pie-flavored cake but with a smooth fondant finish. They are pretty keen on the flavors and are pretty much banana maniacs. I was wondering if this was possible since bananas and cream are perishable and I would have the cake sitting out for a couple of days. Has anyone tried putting fresh fruit inside a fondant-covered cake? How can I make this possible?
PS-- I have thought of putting dried bananas in the cake or would swap the cake for banana cake layers and glaze it with toffee and cream but I realized it may not taste much like a banoffee pie.
I've never had banofee pie -- but you are right to question this setup -- whipped cream is hazardous -- idk even know about fresh bananas in the cake batter -- the whole thing looks iffy to me --
one way is to make them a banofee groom's cake or side cake/pie or something you keep safely refrigerated for them -- and make them a nice white cake or chocolate or something safe to be left out --
just because someone is getting married doesn't mean the nature of foods change on their whim -- like peeps who want all butter icing cakes left outside in the heat of summer -- yeah that's right the sun won't melt it because it's your wedding --
just my thoughts
and I don't do recipe testing for clients unless they pay separately for that -- I use my stuff I know is good -- they can try & get their heart's desire somewhere else but they'll understand the hazard they'll be serving to their guests from me before they do --
another idea is to serve a banana 'sauce' on each serving -- bake a toffee cake -- but that's a lot of extra work for a lot of people and will cost accordingly --
i'd just say no nicely myself and tell them what I can do for them -- like a pie on the side for the honeymoon or whatever -- and a bridesmaid could be in charge of supplying that even --
Again I agree w/K8 - this combination is very, very iffy. I have put berries inside cakes (both baked into the cake and fresh as filling) and have been told they hold up well because it is sealed from air causing decomposing but still kept the cake cold until delivery/pick-up.
So I made a birthday cake for myself once and filled it with bananas and salted caramel. It was just for family and in the middle of winter, and cut the next day. I don't know if it was because of the contact with the caramel, but while the bananas retained their shape and colour, they lost all flavour and texture. You couldn't even tell they were there if you hadn't seen them.
And my experience with banoffee pies is that the bananas in contact with the whip cream release A LOT of clear liquid. My cake was also leaker than usual, though I'd used ganache
I'd say go with banana layers, toffee filling and maybe a vanilla meringue buttercream to mimic whipped cream. 
yeah but how often do you encase banana bread in fondant -- kwim -- fruit is a wonderful addition to cake but it has a short sweet spot and can release a ton of gas under there too -- can spoil faster --
but come to think of it I did a bananas foster type filling in a cake once and the whole banana flavr did disappear - that was weird and you reminded me, bakemenchanted
yeah for sure I see your point -- although fruitcake bakes for hours -- often has marzipan /royal under the fondant -- and that is a much different process than a quick bread aka banana bread or cake -- the fruit is dried and stuff maybe fermented after soaking in meade or whatever --
i'd keep a banana cake refrigerated myself
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