AHello, so I have this wedding cake and they asked for all white vanilla cake with fresh fruit. How far in advance can I assemble the cake ? And I never done a tier cake with fresh fruit in between the layers do I add a simple syrup on the fruit, ? I'm afraid of the fruit browning ?? What I have planned was to make a dam maybe a thin layer in buttercream and then add fruit ? I want to prevent the fruit from seeping out of the cake .. Advice anyone ?

ADo you have a picture of what you mean? Im having a but of trouble visualizing it

AMy advice would be to steer them toward something you're more comfortable making; maybe baking fresh berries into the batter and marbling some coulis in with a ganache filling…

great ideas already posted--and here's one to add to the idea pot--

when i build my tiers-- on top of one cake layer i put a layer of whipped cream, then place cut strawberries layered in like a mosaic then more whipped cream so the fruit is encased in whipped cream--then the next layer of cake etc.

strawberries are cut with a nice sharp knife to lessen weeping--but the fat in the whipped cream holds everything--

trick is to whip the wc properly--no stabliizing necessary--and cake must be held properly in the fridge also

i'd recommend that you do some test runs if you go this way--

A

Would you assemble this on the day of serving/day before and refrigerate fondant-and-all? Sounds really lovely, though using fresh cream in anything I sell makes for a nightmare with the local health dept so that’ll just for personal consumption for me (nicknamed 'medicinal use' in our house hee hee).

i usually build my tiers early in the week right after baking--then freeze--then usually thursday straight from the freezer i final ice the cakes--if they are to be fondanted they are usually defrosted by that time--store in fridge from there--

i've tested all my stuff out and this works for my formulas