Hi, A client has asked me to use strawberry preserves and sliced fresh banana as a filling. Will the banana survive the two days it will take be between the torting and filling of the cake to delivery time? I'm afraid the client will cut into the cake and reveal a brown yucky banana. I'll be covering the cake in chocolate ganache and fondant. Should I refrigerate the cake in between decorating sessions? Any advise would be most appreciated. Thanks in advance.
post #1 of 7
6/27/12 at 9:24pm