Originally Posted by a_twist_of_cake
I have been asked to do a strawberry shortcake with a strawberries and whipped cream filling as a wedding cake that is to be covered in fondant. I have heard that fresh strawberries can go moldy in between cake layers that aren't consumed the same day....? Is this true? Is it possible to do this cake? If not, what can I suggestion to the bride instead?? Thanks! PS...the wedding is June 23rd and may be a hot/humid day here in Guelph, Ont. Canada.
I don't use fresh fruit very often, but if I did, I personally would not use it under fondant because the cake should be refrigerated. (Yes....I know you can
refrigerate fondant, but I prefer not to do so.)
Second, if you put fondant on a stabilized whipped cream frosting like Pastry Pride (or Rich's Bettercreme) it will cause the fondant to become a sticky, gooey, icky mess and the colors will bleed. Basically, it's hideous.
Just because someone says they want to build a second story with a jacuzzi on a single wide trailer doesn't mean it's gonna work or look nice.
I'd suggest you tell the bride she has some choices to make. Whipped cream frosting with fresh fruit which will require refrigeration and which MUST be inside an air-conditioned room after being in a refrigerator; OR a cake that will be able to withstand a "hot/humid day here in Guelph".