Fruity Fillings For Wedding Cakes: A Tasty Twist

Fruit fillings are a great way to add flavour to wedding cakes. They can be cooked down and made into a type of jam or jelly, pureed and added to buttercream, or simply cut up and mixed with whipped cream. A popular filling for wedding cakes is cooked pineapple or raspberry filling, which pairs well with white cake. To prevent the fruit filling from soaking into the cake layers, spread a thin layer of frosting on the bottom layer and place it in the fridge to solidify. Then, add the fruit filling and put the cake back in the fridge before adding the top layer.

How to make a fruit filling from scratch

Making a fruit filling from scratch is a quick and easy process. Here is a simple recipe that you can use to make a fruit filling for your wedding cake:

Ingredients:

• 4 cups of fresh seasonal fruit of your choice (you can also use frozen fruit)
• 4 tablespoons of corn starch
• 2 tablespoons of lemon juice
• Water
• Sugar (optional)

Utensils:

• Sauce pan
• Fine strainer (optional)
• Potato masher (optional)

Method:

• Wash and prepare your fruit. If you are using fruit with thick skin, such as peaches, you may want to peel it first. You can also remove any seeds or large chunks of fruit, especially if you are using berries, as this will make it easier to create a smooth and even layer in your cake.
• Cut the fruit into small pieces.
• Place the fruit, lemon juice, and sugar (if desired) in a saucepan and cook over medium heat until it starts to boil.
• Reduce the heat and simmer for 3-5 minutes.
• Taste the mixture and add more sugar if needed.
• Create a slurry by mixing corn starch and water.
• Add the slurry to the fruit mixture and continue to simmer and stir constantly for another minute until it thickens. You can add more slurry if you want a thicker consistency.
• Remove from heat and let it cool. The mixture will thicken further as it cools.
• Store the fruit filling in the refrigerator for up to 3 days or freeze it for later use.

This recipe will make about 3 cups of fruit filling, which is enough to fill a three-layered cake. You can use this fruit filling as is or mix it with buttercream or whipped cream for a lighter filling. Enjoy creating your delicious wedding cake!

Using fresh vs frozen fruit

When it comes to creating fruit fillings for wedding cakes, you may be wondering whether to use fresh or frozen fruit. Both options have their advantages and can be used successfully, but there are some key differences to keep in mind. Here's a detailed guide to help you decide:

Using Fresh Fruit:

Fresh fruit is an excellent choice for wedding cake fillings as it offers a delicate texture and vibrant flavours. When shopping for fresh fruit, look for fruits that are in season and at their peak ripeness. This will ensure the best taste and texture for your cake. Fresh fruit is usually juicier, but it can also be more delicate and perishable, so it's essential to use it within a few days of purchase. When preparing fresh fruit for a filling, simply wash, peel, and chop the fruit into small pieces. You can create a delicious compote by cooking the fruit with sugar and lemon juice until it reaches a thick jam-like consistency. This can then be used as a layer between cake tiers.

Using Frozen Fruit:

Frozen fruit is a convenient option, especially if you're baking outside of the growing season. Frozen fruit is typically picked at peak ripeness and flash-frozen, preserving its flavour and nutrients. It can be stored in your freezer for months, making it a reliable choice for wedding cake fillings. When using frozen fruit, there's no need to thaw it first. Simply rinse the fruit in cold water to prevent colour bleeding and add it directly to your batter or filling. Keep in mind that frozen fruit tends to release more liquid during baking, so you may need to adjust your recipe by reducing the amount of liquid or adding more thickener, such as cornstarch or flour. Additionally, you may need to extend the baking time slightly to account for the frozen ingredients.

Tips for Using Fresh or Frozen Fruit:

Whether you choose fresh or frozen fruit for your wedding cake filling, there are a few tips to keep in mind. Firstly, consider the structure and texture of the fruit. Soft and mushy fruit may not hold up well in a cake filling, so opt for firmer varieties or cook the fruit down to a thick compote. Secondly, taste your fruit before using it. If it's not sweet enough, you can always add a little more sugar to enhance the flavour. Finally, be mindful of the moisture content, especially when using frozen fruit. The extra liquid released during baking can affect the structure and texture of your cake, so be prepared to make adjustments to your recipe.

In conclusion, both fresh and frozen fruit can be used successfully in wedding cake fillings. Fresh fruit offers a delicate texture and flavour, while frozen fruit provides convenience and longevity. By understanding the differences and making the necessary adjustments, you can create a delicious and stunning wedding cake that will impress your guests.

How to stop the fruit filling from soaking into the cake

To prevent the fruit filling from soaking into the cake, you can spread a thin layer of frosting on the bottom layer. Then, pipe a snake of frosting in a ring around the edge, about half an inch in. Place the layer in the fridge to solidify the frosting for at least 15 minutes. After that, pour and spread your filling on top, making sure it doesn't overflow the ring of frosting. Put it back in the fridge for another 15 minutes to an hour before adding the top layer.

Another tip is to spread a thin layer of either whipped cream or buttercream onto the cake layer, add an icing dam, and then add the fruit filling inside the dam. This will help keep the curd from squishing out between the layers.

How to store fruit filling

Fruit fillings are a great way to add flavour to cakes, but they do need to be stored correctly to ensure they stay fresh and safe to eat. Here are some tips on how to store fruit filling for a wedding cake:

• If you are using fresh fruit, it is best to wash and prepare the fruit before adding it to your cake. This may include peeling and chopping the fruit into small pieces.
• Cook the fruit with sugar and lemon juice until it reaches a thick jam-like consistency. This will help to preserve the fruit and prevent it from spoiling.
• Fruit fillings can be stored in an airtight container in the refrigerator for up to two weeks. This will help to keep the filling fresh and reduce the risk of spoilage.
• If you want to store the fruit filling for longer, it can be frozen. Place the filling in an airtight container and freeze for up to a few months.
• When using fruit filling in a cake, it is important to create a barrier between the fruit and the cake layers to prevent the fruit from soaking into the cake. A thin layer of buttercream or whipped cream can be used to create this barrier.
• It is recommended to refrigerate the cake once it is filled and frosted, especially if it contains perishable ingredients such as fresh fruit or cream. This will help to extend the shelf life of the cake and keep it safe to eat.
• If you are using fondant to cover the cake, it is still possible to refrigerate it. Place the cake in a cake box and wrap it in a plastic bag to prevent moisture from reaching the cake and causing the fondant to sweat.
• Fresh fruit fillings should not be left at room temperature for more than four hours, as they can spoil quickly.
• When transporting a cake with fruit filling, it is important to keep it cool and stored in a pre-cooled container with gel packs and styrofoam peanuts.
• Some fruit fillings, such as raspberry and pineapple, are traditionally used in wedding cakes and pair well with white cake.

Fruit and buttercream combinations

A popular filling for wedding cakes is a cooked pineapple filling or a raspberry filling. These fillings are delicious with white cake. To prevent the filling from soaking into the cake layer underneath, spread a thin layer of either whipped cream or buttercream onto the cake layer, add an icing dam, and then add the fruit filling inside the dam.

• Lemon cake with fresh blueberry compote filling
• Lemon-basil cake with strawberry compote and cream cheese frosting
• Lemon-thyme cake with lemon curd and vanilla buttercream, decorated with candied lemon slices
• Lemon and berry cake: a lemon-layered naked cake topped with a heaping pile of berries (strawberries, blueberries, blackberries, and raspberries)
• Red velvet cake adorned with a fresh touch of blueberries and rosemary
• Pumpkin cake with blackberry purée, cream cheese frosting, fresh blackberries, flowers, and greenery
• White cake contrasted with the colourful punch of sliced figs
• Vanilla cake with alternating tiers of orange blossom cake with candied pistachios and orange buttercream, and cardamom cake with fresh raspberries
• Chocolate cake with chocolate buttercream and fresh strawberries or raspberries
• Chocolate cake with chocolate mousse filling
• Banana cake with cream cheese buttercream
• Almond cake with textured vanilla buttercream and fresh blooms
• Apricot-glazed carrot cake with vanilla buttercream and juicy figs
• Strawberry wedding pound cake: an almond-cornmeal TSP pound cake accented with mascarpone cream and strawberries
• Tropical fruit cake: yellow cake layers brushed with rum syrup and filled with passion fruit curd and rum-and-vanilla-bean buttercream. The top of each tier is spread with passion fruit curd and decorated with tropical fruit like hibiscus flowers, lychees, coconut, mini pineapple, bananas, and tamarillo.
• Strawberry and floral cake: a whimsical and sweet cake with gum-paste fruits and flowers atop white fondant. A basket filled with tiny strawberries tops off the countryside-chic creation.
• Strawberry shortcake wedding cake: fresh strawberries top stacked pound cakes instead of traditional shortcake biscuits, while mascarpone cream is sandwiched between the layers
• Basket of berries cake: a cake brimming with a fresh and varied assortment of the season's best berries. Red currants, raspberries, gooseberries, blueberries, and strawberries look beautiful jumbled together on basket-weave tiers.
• Cherry-almond wedding cake: cherries and almonds meld lusciously in a three-tier cake cloaked in marzipan and scattered with marzipan cherries. Sour cherry jam and buttercream top layers made with ground almonds.

Frequently asked questions