How To Cut Fresh Fruit For Adorning Cakes?

This comprehensive guide teaches how to prepare fruit for cake decorating, highlighting the benefits of using fresh fruits in creating visually stunning and delicious masterpieces. The article covers the art of decorating a cake with fresh fruit, from choosing the right base to arranging and preserving the fruit decorations. The possibilities are endless, from small, delicate berries to figs and larger tropical fruits, with color and design options being endless.

Professional pastry chef Katie Rosenhouse shares her method of decorating a cake with fresh fruit, including mango, kiwi, blackberries, and other seasonal fruits. To keep the fruit fresh, it must be glazed with a specific glaze and refrigerated for over a few hours. The fruit can be placed on the cake the day before, washed and dried, and then placed on top of the cake.

To ensure the fruit stays fresh, it is essential to wash and dry it carefully before placing it on the cake. If cutting the fruit and placing it on the cake just before serving or delivery, it is best to do so just before serving or delivery. Fresh fruit should be glazed to stay fresh and refrigerated for longer storage. If using fresh berries in the final construction, the cake should be sealed from excess moisture with buttercream or melted jam painted on it.