How to keep strawberry filling from oozing out? - Page 2

Quote:

Originally Posted by qtkaylassweets 

I also remove part of the inside of the cake. I cut a circle right in the middle of the cake, take out maybe 1/2 inch of cake and put the filling in there. This way, nothing has a chance to leak out because it is surrounded by a dam of cake.

I have the exact same problem!! This sounds like a great idea! Never thought to try this. What did you find finally worked for you?

You could make a "fresh" strawberry filling by adding the pureed fruit to strawberry gelatine mixture which would then set in a cake pan.  But of course it will soften up at room temperature.  I don't think that fresh (raw) fruit added to a cooked cornstarch base would be any more stable.

Simple answer is, DON'T SELL THIS KIND OF CAKE unless you can keep it refrigerated at all times.  

Many ethnic bakeries make white/sponge cakes filled with sliced fresh fruit and whipped cream type of frosting, but they are assembled the day of sale and kept chilled.    The sliced fresh fruit is mixed with the cream and layered without a dam, and this filling definitely looks squishy the next day. Those fresh strawberry pies you see in season are also assembled at the last minute from berries and glaze in prebaked crusts.  They also get mushy if you store them.

Another suggestion, that I got from a CCer a couple of years ago: make the buttercream for the dam thick enough (by adding more powdered sugar) to roll out a rope by hand. Roll it out and place it around the edge of the cake. I've done this several times and there's nothing that can break through that barrier - unless you're filling your cakes with the monster that devoured Cleveland! I always stabilize my whipped cream with gelatin (a tablespoon of gelatin bloomed in 3-4 tablespoons of water and heated to dissolve per 2 cups of cream, measured before whipping). It's really hot where I live, but I have no problems with this breaking down, even at outdoor functions. I like the idea of adding a little gelatin to the fruit filling, too. I'm going to have to try that.