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Question about fresh Bananas as filling

post #1 of 7
Thread Starter 

Hello, a costumer wants me to make a cake filled with vanilla pudding and sliced freshe bananas. I have never use pudding or fresh fruit as a filling so I am a little concerned. I need to reply to her today. Wouldn't the bananas go bad? I have read that you have to brush them with lemon so that they don't change color but I have also read that even if you refrigerate the cake, the bananas go bad within 24 hours. Is this true? Also, can I use the pudding that is ready to serve so that I don't have to have 2 perishable items? Any suggestions will be appreciated.

 

BTW, she wants me to make a cake like the one I made for another customer (click on the link to see the pic.) I don't think it can be done because if It needs to be refrigerated the red buttercream will stain the fondant cake when I take it out of the fridge right? I guess I can make 2 separate cakes on the same cake board. Let me knwo what you think. TIA

 

http://www.facebook.com/pages/Karinas-Amazing-Sweets/136599969759701?ref=hl#!/photo.php?fbid=219173674835663&set=a.136663896419975.36284.136599969759701&type=3&theater


Edited by karukaru - 1/21/13 at 5:37pm
post #2 of 7
Thread Starter 

Hello?

post #3 of 7

theres no link

24 years old, Mom to no one and damn proud of it lol. 
Reply
24 years old, Mom to no one and damn proud of it lol. 
Reply
post #4 of 7
Thread Starter 

Oops I just edited LOL Sorry. Can you see it now?

post #5 of 7

Bananas go over very fast once out of the skin.  I'd never put fresh in a cake like that.

post #6 of 7
Thread Starter 
Quote:
Originally Posted by FromScratchSF View Post

Bananas go over very fast once out of the skin.  I'd never put fresh in a cake like that.

Thanks! What about if I do the white cake the same day of the party?? would it still go bad?

post #7 of 7

Bananas and pudding sound pretty slippery, be careful your different layers don't slip around. 

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