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Using fresh fruit in the filling

post #1 of 3
Thread Starter 
I have a question on using fresh fruit in the filling which I've never done but it's summer and want to take advantage of fresh fruit. I plan on doing 2 different cakes. One with fresh raspberries sprinkled over a lemon curd and the other cut fresh strawberries in a whipped cream or mousse. I usually bake and layer one day then the next decorate with delivery the same day or the next. My question is will the fruit stand up to the extra days (especially the cut strawberries) or will they start to go mushy?

Thanks for your help!

Mary
post #2 of 3
They'll be okay for a couple of days IF you keep the cake in the fridge. This is not a problem if you're covering the cake in buttercream or whipped cream, but refrigeration can spell death for fondant (because of the condensation that forms when you take it out).
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #3 of 3
Thread Starter 
Thanks Marianna!
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