I was asked to do my first wedding cake. It is a 3-tiered white fondant cake and she wants fresh fruit in between the tiers. Has anyone done fresh fruit?? If so, pictures or tips of what and what not to do?? Also....how high of tiers do you think should be in between the layers??

I have never done one w/ fresh fruit. I have read that you need to wash your fruit & let dry the night before. If not the fruit will run & get the fondant wet. You don't want that.

I don't know about the height of the tiers. I always use the normal size ones. You know I don't even know how tall they are.

Good luck, someone will help you out~

Wilton has one called "Harvest of Happiness" it's actually pretty, 3 tiers on the Floating cake stand. If you can go to their web site, maybe they will have a picture of it and directions. If not, it's in the "Wilton Wedding Cakes~A Romantic Portfolio" book, page 127.

I don't use fresh fruit without cooking it and thickening it first. I did a cake with fresh raspberries and they smushed everywhere. NOT pretty. I would definately do a few test cakes first and decide which fruits/berries will work. OF course, this was using the fruit for filling.

If you are talking decorations--I would recommend refridgerating any berries first to help them maintain freshness and I also believe you have to wash and dry them carefullythe night before.

Good luck and post pics when you do it!

Lisa