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strawberries as a filling? can i do this?

post #1 of 10
Thread Starter 
I have this filling (see below for link for recipe) Comes out like a whipped/cool whip type filling. Can i cut up strawberries and mix into this, to then put in between layers of a cake that will be covered with fondant? I plan on doing this on a Saturday morning, decorating Saturday Nite, to be delivered for Sunday. Any thoughts if this may be okay? Thanks!
http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/
post #2 of 10
I have a customer requesting a layer of fresh strawberries as their filling for next week. I was wondering the same thing. I think I am going to use a thin layer of buttercream between my layers and put thinly sliced strawberries in between. I planned on making sure the strawberries weren't too watery so it wouldn't make the cake soggy. I think your idea would work though... JMO but it's worth a shot!
post #3 of 10
it says in the bottom of the page: 6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees can do disastrous things. Some people have had success, just experiment at your own risk.

if you want to add fruit to something you could just use Rich's Whipped and add some strawberries to it. (find it in the frozen section)
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
Reply
post #4 of 10
Keep in mind, strawberries MUST be refrigerated.
post #5 of 10
And make sure they are really, really dry. I put strawberries in the middle of a cake once and within an hour, it looked like the cake was bleeding.
post #6 of 10
I've filled a cake with buttercream and fresh slice strawberries before with no problem. I put the strawberry slices, patted dry with a paper towel, right onto the cake layer so that if they do release some liquid, it will be absorbed by the cake and won't make the layers slide. I then put buttercream on top of that. I have never had a problem with my cakes getting soggy as a result (and my cakes are not dry to begin with). I have also done strawberry puree mixed into my buttercream (swiss meringue).
post #7 of 10
Thread Starter 
Thanks to everyone who commented! I think for this cake, I'm going to go the safe route and mix the cream w/ jam since I know that works. I may test out the strawberries on a cake for my family to see what happens since I see mixed results out there. But i believe since i'm under the Cottage Food Law...i can't even sell cakes with strawberries in them..so I may not even be able to do it afterall!
post #8 of 10
Quote:
Originally Posted by CWR41

Keep in mind, strawberries MUST be refrigerated.



Is this true? I've had sliced strawberries in a filling in a cake before and kept it out of the refrigerator and it was just fine. Though I normally keep my whole strawberries in the frig, I have left them out for my kids to snack on and never had a problem. They've been out a whole day before.
post #9 of 10
Quote:
Originally Posted by kmstreepey

They've been out a whole day before.



Strawberries might be fine out of the refrigerator for one day, but they can mold overnight.

Remember this thread?
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6972997&highlight=returned+strawberries#6972997
post #10 of 10
I do a honey macerated fresh strawberry filling and it is wonderful. I normally do it for cupcakes, but i had a bride request it for a layer. I filled it and chill it hard just the night before delivery. had great feedback from the bride who said that after the party (they rented a ranch house and had it filled with friends and family for the wedding/reception) it was still delicious the next day, but the cake was a bit soggy around the berries (i don't think it was refrigerated overnight, even though i told them it needed it). To make the strawberries, i diced them then coated them with a bit of honey. I drained the strawberries before using them and had a heavy dam. The strawberries were only in the middle layer, the other two were ABC. It's not my favorite filling, but I give fair warning that it is a delicate filling and that the cake doesn't have as long of a 'shelf life' after the event.
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