Putting a fruit layer in a layer cake?
Any suggestions for taste, appearance and not messing up the cake? Never done this before. Not sure if I should use jam or cooked fruit or what.
Thanks in advance!
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Any suggestions for taste, appearance and not messing up the cake? Never done this before. Not sure if I should use jam or cooked fruit or what.
Thanks in advance!
9 Comments
The frosting will create a reservoir for the fruit filling and keep it separate from the cake.
Thank you again!
http://www.food52.com/recipes/8634_chocolate_wedding_cake_glutenfreedairyfreesoyfree
I assembled and glazed the cake the afternoon of the day before, then it was served about 2:30pm the next day, to rave reviews. No one could tell it'd been assembled 24 hours earlier. The whole raspberries were soaked in limoncello, which gave them enough moisture to keep from drying themselves or the cake out. Some of the liquid soaked into the cake, but not enough to make it soggy.
If you're frosting it completely with buttercream, you really don't need to worry about it sitting for a few hours. The buttercream will preserve the moisture in the cake and the fruit and keep it all tasting very fresh for at least 24 hours. It'll last the 4 or so hours you need it to. In the bakery I used to work at, we'd keep our (buttercream frosted) cakes under glass for 2-3 days while we sold them a piece at a time. Only on the third day could anyone really tell it was starting to dry out.
I'd like to frost it tonight, and I'd like to do raspberry with chocolate chocolate cake and Meyer lemon buttercream. If I do jam, what consistency should it be? I'm afraid it won't spread right, or will soak into the cake. If I do fresh fruit, how long is too long? If I put the cake together at 10am and serve it at one or two is that too risky?
Thank you again!