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Has anyone made a wedding cake with fresh strawberries on the top?

post #1 of 17
Thread Starter 
I have to make a wedding cake with no fondant on the cake only a mousse fillings fresh strawberries on top and chocolate curls all round the side when should I put the strawberries on the cake just before I take the cake to the place? Or I can put them on and just keep the cakes in the fridge? Please help!!!
post #2 of 17

You should put them on after the cake has been delivered and set up.

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post #3 of 17
Thread Starter 
Oh really ok and them it should be kept in the fridge till bride and groom come ? I live a very hot country and I think they are having the wedding outside? Will the mousse hold up too or should I advise another filling?
post #4 of 17
Thread Starter 
Also forgot to mention the lady wants a glaze on the strawberries should I do this at the place too?
post #5 of 17
Sounds a bit like this cake: http://cakecentral.com/g/i/2313660/a/2314660/ I assembled on site then piled the berries on after stacking, I thought about a glaze but decided it could easily look messy; good fruit speaks for itself. Buy your fruit as fresh as possible the day before. I have no experience with soft fillings or hot weather lol sorry!
post #6 of 17
Thread Starter 
Can you tell me what you used to put the curls to the cake is it just a frosting? The cake is lovely the lady wants me to do a mousse too but I've never done a mousse before .
post #7 of 17

The fruit should definitely be glazed.  You can thin some jam and just coat the berries.  It is not to coat them with a thick jelly.  It protects the berries from drying out.  they also look good in pictures.  Hold the berries by the stem and coat the berry only.  Otherwise, in the hours the cake is out of your control, the berries can go from looking spectacular to bedraggled pretty quickly.  If you coat them, they will look beautiful for the reception as well.
 

post #8 of 17
Thread Starter 
Can anyone tell me why it's best to put the strawberries on the cake when I set the cake up does something happen if they are left on the the cake to
Long?
post #9 of 17

If you have mousse filings you should keep it in the fridge and then put on the strawberries as late as possible. I made a cake decorated with strawberries ( http://cakecentral.com/g/i/3028170/a/3361399/i-made-this-cake-for-my-graduation-yesterday-its-vanilla-cake-filled-with-lemon-curd-and-rhubarbs-and-its-covered-in-whipped-cream-and-fresh-strawberries-on-my-blog-there-is-a-tutorial-for-how-i-piped-the-cream-tfl/ ) and didn't glaze them. Since I put them on just before serving it wasn't a problem!

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post #10 of 17

Strawberries have a tendency to leak so you might get red stains on your cake. At least that's the reason I know about!

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post #11 of 17
Thread Starter 
I have also now been told that this cake has to be delivered 40 mins drive away in the 38-40 degree heat ok my car has air con but this is my 2nd wedding cake I've done and I'm getting a bit nervous about this cake.
post #12 of 17

We are at 36ºC this week too! If you want to do a mousse filling you can, but definitely keep the cakes in the fridge if you do, and this will also stop the chocolate curls from melting. I would keep the tiers in the fridge, boxed, until you leave so they are really cold, transport them separately, and then stack them at the venue. Make sure you leave enough time to add the strawberries, which I think you could probably glaze before you leave, transport in a tray or cake pans, and put them on the cake after you have stacked it. If the sun can get in your car, lay a sheet or something over the boxes to help keep them cool, and travel with your air con on the whole time - wear a jumper if you have to!

If they want the mousse filling, chocolate, and fruit, they should keep the cake in the fridge (or at least indoors in an air conditioned room) at the venue for as long as possible before moving outside and cutting. If they want the cake displayed outside during the whole reception, they need to consider another design and ingredients.

Good luck, I'm sure it will be great!

post #13 of 17
I put the berries on last because of juice bleeding and because I hate transporting stacked cakes; I'll always stack on site where possible if even for my own stress control! To stick the curls I used a thick crumb coat of ganache made with slightly less chocolate than normal so I had a little longer to work with it else it might get too firm before you get all the way round adding curls and that would be annoying! Good luck :-)
post #14 of 17
My cake sat in a cool room for about 3 hrs so the berries didn't suffer but if it was hot, by a window or sitting or day glaze would have been a definite like @matthewkyrankelly says :-)
post #15 of 17
Thread Starter 
Thanks girls I need to have a practice run of the mousse I think never made it before I'm so nervous about cake think because never done anything like this and I normally use to working with fondant. Any other tips will be much appreciated thanks girls x
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