Hello,

I'm doing my first groom's cake this weekend. I just got the call late last night. The other person doing the cake is no longer going to do it.

So, we are all in emergency mode and since this is my first one, I'm feeling the same pressure as the couple!

My question is regarding berries. The groom wants his cake to be strawberry with traditional buttercream, tinited antique gold, with strawberries, raspberries and blackberries as accents. Will the berries be too juicy for my cake? I'm thinking raspberries and blackberries are kind of soft and smushy. I guess you are not supposed to use frozen fruit, right?

Any tips on how to place the fruit on the cake would also be beneficial.

Thanks in advance!

Hi - I wish I could help - I am very new to decorating - I tried to use the AmeriColor gold coloring to color buttercream and it turned out kind of yellow orange - I have not figured out how to make gold buttercream fosting, if there is a way let me know.- I am only able to tip my roses and stuff with luster dust to make them gold.

just wanted you to know someone was thinking of you - and wishing you luck. Let me know how it works out.

Jackie

Thanks Jackie for the response!

I've been wanting to try AmeriColor, but have not purchased as of yet. I have the Wilton paste colors. I'm going to use Golden Yellow with brown. I've used this before to make trophy shaped cookies and it worked great. This time, I'm going to use a little more brown to get it darker.

My main concern was the berries on the cake. I'm going to work on this cake tomorrow. I'll be sure to post a picture once it is complete.

Hi! I think you should be OK with the berries. You definitely don't want to use frozen berries ... too mushy and not pretty. Fresh berries will work well ... just make sure to dry them very well before you put them on the cake. In fact, I would not put the raspberries and blackberries in direct contact with water ... just wipe them with a wet paper towel. Those types of berries tend to get mushy pretty quickly after being rinsed with water. Good luck! Please post a picture!

I hope that it is going well - I can not wait to see how it turned out - make sure that you post a picture. Thank you for the advice on the coloring -

Over all I do like the americolor colors - Just the gold was not what I was hoping for. I was doing a 50th anniversary cake. The color did work great for a sun that I did for a Minnesota Wild hockey Logo.



Jackie

Be sure your fruit is FRESH and totally bruise free.
All berries must be handled as little as possible. Use just a bearly damp paper towel to gently wipe them off, then let them sit to air dry.

As for coloring b'cream gold - the best you can do is a light/medium yellow w/a hint of brown.
If you have an airbrush you can spray gold dust (mixed w/lemon extract or Vodka) for the color.

Thanks so much for the support! Attached is a picture. The couple really like the cake - they are still talking about it 3 weeks later.

In the end, I only had about two major problems. One was putting both layers together on the larger cake. How do you get cake that large stacked without it breaking? The second was the smaller cake slid just a little when we arrived to the reception hall. I did use dowel rods and had the smaller cake on a cake board. How do you keep stacked/layer cakes from sliding? Also, do you put the second on border on once you arrive?