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I,m confused I just watched cake boss where he filled a cake with fruit and fresh cream dirty iced with cream before covering with fondant.I always thought this is a no no.I would like to try it as butter cream is not popular and ganache with fondant is also not very popular with my clients has anyone tried cream

Hi hilaryb

Hard to say what Cake boss did! sometimes I see things he does and wonder how? Any chance for a link to the video you watched? The only thing I think of is that he stabalized the cream with either corn flour of gelatin. Even then the cream would have too much moisture in it for the fondant to stay firm. As you know fondant and moisture don’t mix. Fresh cream would have to be refrigerated unless the cake is being consumed virtually straight away, and fresh fruit and cream filling deteriorates practically within one day. Fresh fruit will mould very quickly when in contact with so much moisture. Hmmm interesting, but I can’t see it somehow, unless someone else knows different. x

Could it have been fake confectioners cream? The stuff they used to fill chocolate eclairs with!

He was making a full size accounts desk.this was the top.he said it was fresh cream.a brown derby cake I think it was called.just interested if anyone had tried.I do,nt want to poison anyone.it gets warm in Australia

hi madeitwithlove is right , the cream cannot go underneath fondant and if it is used as a filling then there is a max time for health and safety reasons the cake can be left out and then it would need stabilising. Just like MIWL I too watch cake boss and think… do they not have any food safety laws ? I’ve seen him make cakes like that but have you noticed his cakes that have fresh fillings and fondant get shipped out straight away. Also if its hot where you are what about the bleeding that would occur .