she wants a whipped cream and fruit cocktail filling for a 3 tier wedding cake, covered in buttercream. I've never done a whipped cream filling for a wedding cake. Is this a good idea? seems not to me but I would love your input! Thanks!!

I use pastry pride I holds up pretty well and does not need to be refrigerated so no need to worry about spoilage. HTH

Rich's is another brand of whipped topping that would work. Also doesn't need to be refrigerated.

Fruit cocktail????

Hm.

Definitely be sure to drain it VERY well.....let it sit in the colander I'd say even for a couple hours to make sure its completely drained or it will get weird in the cake.

i'd even go so far as to lay all the fruit cocktail out on paper towels and dab it dry.

Wait, like fruit cocktail out of a can? Am I missing something - has anyone ever heard of that before? Yuck!

Fruit cocktail...gross. I think I would put a very thin layer of buttercream or whipped cream icing down before the layering the very well drained fruit cocktail. I think the fruit cocktail alone may make the cake wet and very soggy.

salad spinner!

That sounds gross. I wonder if she's actually had a cake like that before or if she dreamed it up? I've never heard of doing that. I would be afraid that she's not going to be happy with the taste...but we have to do what they order, don't we? I would think it would make your cake really soggy even if you drain it well.

I have had yellow cake with fruit cocktail baked in it before with a Better Cream (Rich's) Icing, but never mixed together as filling. The cake was actually very good. But I agree, I would make sure you drain the fruit cocktail and pat dry with a paper towel before mixing with the topping.

how about cooking the fruit with a little corn starch and maybe lemon juice and let it simmer a bit to thicken.

I've had "salads" at picnics and socials before made from a can of fruit cocktail (undrained) mixed with a box of instant pudding til it gets thick and then fold in an 8 oz container of Cool Whip. Is this what your customer is thinking about? It sounds odd, I know, but it's really kind of tasty. And it firms up pretty well, but I wouldn't fill a wedding cake with it.

We use fruit cocktail quite often as a filling. We use best brands whipped topping and like stated previously it doesn't have to be refrigerated. I don't think it should be a problem using it as a filling in the cake. Hope this helps a little bit at least.

We have fruit cocktail (drained), with cool whip, mini marshmallows, and bananas at our family get togethers. It's pretty good. Never thought of it as a cake filling though. As is sits it gets runny from the fruit.

thank you all! As usual, I didn't know there were replies yet until I remembered to check.

Yes, definitely would have to drain that fruit cocktail! I've seen such a topping on cakes from Asian bakeries but it is a topping, not a filling. I think adding a pudding to it would be a good idea and I'll run that by the bride.

I live in Alberta, Canada so not sure if we have Rich's brand or Pastry Pride. Will have to look.....I might just have to talk her into changing her mind!

Wouldn't it be possibly to make a pineapple filling (cooked recipe), and maybe the same with peaches. I haven't tried pears, but maybe that would work too. Then mix some of those together and see if it works? Makes me curious, and if I can just remember to do it next week, I'll try just that. Just have to remember to do it.

I have made that fruit salad someone mentioned from a picnic, however I drain most the liquid off of my fruit cocktail. Usually it is one large can of fruit coctail, almost drained (not dry though) mixed with a box of pistachio pudding (I don't see why you could not use vanilla), then after that is mixed I fold in a 8 ounce container of Cool Whip. I would make my own stabilized whipping cream or use one of the things mentioned though first. I would try making a small verson of the cake and let it sit approx how long you think it would sit before cutting it. Like do a 8 or 9 inch version and if you think you would bake and fill on Thursday, decoarte on Friday and cut to eat on Saturday then do that. Just let it sit there and then cut it and see how it comes out. The fruit might be more resliant then many thing because typically when sugar is added fresh fruit starts to break down, but since this fruit is alreay in heavy syrup it might not break down as badly. If you don't use the pudding to help thicken though, I would definatly dry it pretty good with paper towels or a salad spinner as well.

I have made that fruit salad someone mentioned from a picnic, however I drain most the liquid off of my fruit cocktail. Usually it is one large can of fruit coctail, almost drained (not dry though) mixed with a box of pistachio pudding (I don't see why you could not use vanilla), then after that is mixed I fold in a 8 ounce container of Cool Whip. I would make my own stabilized whipping cream or use one of the things mentioned though first. I would try making a small verson of the cake and let it sit approx how long you think it would sit before cutting it. Like do a 8 or 9 inch version and if you think you would bake and fill on Thursday, decoarte on Friday and cut to eat on Saturday then do that. Just let it sit there and then cut it and see how it comes out. The fruit might be more resliant then many thing because typically when sugar is added fresh fruit starts to break down, but since this fruit is alreay in heavy syrup it might not break down as badly. If you don't use the pudding to help thicken though, I would definatly dry it pretty good with paper towels or a salad spinner as well.

Interesting concept, doesn't sound good to me, but to each their own.

Growing up in the 60's, I remember having fruit cocktail several times per week. I swear my mom and my friends' moms put it in/on everything....jello, cottage cheese, salad, pancakes, ham, tapioca & other puddings, and also cake. Maybe they thought it was classy back then, lol !!! I hate the stuff, but my sisters still like it on pound cake.