I am making a wedding cake for my brother-in-law and his fiance. It will be an outdoor evening June wedding and they would like real fruit on some of the stacked layers (strawberries, rasberries, blueberries- maybe blackberries were fruit I was thinking of using). I am worried about the juice running from the fruit. I am hoping if I add the fruit just before the event it will hold up.
What tips/ suggestions do you have for putting fresh fruit on top of a decorated cake?
Also what border/ edging would you suggest for "holding" the fruit? It will have basketweave on the sides.
Thanks for you help!
Janet
Ive never used blackberries or raspberries. Those might be a little juicy, but I honestly dont think you will have too much of a problem with it. It really all depends on your design. If they are all clustered together you are less likely to notice some juice, but if the design calls for the fruit to be placed (for example) in separate pieces on the cake, you might notice it.
We make cakes topped with fruit all the time at work and Ive never had a problem with them leaking, but then again our designs probably help prevent that.
We do a grooms cake that is buttercream with grapes, plums, strawberries, etc in an arrangement on top. We dip the fruit in simple syrup, then into sugar to make it a little sparkly, then just place on the cake.
Another one we do we have lots of cut fruit (strawberries, peaches, kiwi, and grapes) in an arrangement that covers the whole top of the cake. The sides are covered with crushed almonds and the top of the cake is covered with a clear gel that makes it shine and helps preserve it a bit. I have a recipe for that gel if you want it actually.
I have photos of these cakes. I can give you a link privatly if you wish. I wont post it here because if people see it they will probably figure out where I work. LOL.
I have done this many times with all the berries you are using and never had a problem. I put them on last on top of a bc or stabelized whipped cream surface, depending on what the bride wants, and cover them with a fruit glaze to make them shiny. This cake is always a hit and has been served as the dessert at some weddings.
For a cake like the one in the picture, will each layer hold the weight of the berries or do they need to be doweled even though they're not stacked?
Thank you very much! The cake is very similar to the one you posted. It will have a rectangle on bottom and two stacked circles on top with basketweave on the sides. The fruit is to be piled on the bottom two layers with a topper on top the groom is creating himself.
So I shouldn't need to put anything under the berries, do you pour the glaze on the fruit on the cake or before you put them on the cake?
I would greatly appreciate the recipes for the syrup and any other tips.
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