If you’ve ever tried baking, you’ve probably used fruit on it at least once. Whether it’s a garnish on top or to give a juicy burst of flavor inside, several recipes call for them.
But when you make a cake and want to keep it fresh for a day or two, a big problem is trying to keep the fruit on top fresh.
The simplest solution to keeping the fruit fresh is using a glaze over it. This glaze can be piping jelly, fruit preserves, or even dipping them in sugar syrup and making a sort of jam.
Of course, it depends on what you’ve got at hand. The simplest way is to put the fruit on before delivering or serving.
But if you can’t, here are the top tips to ensure the fruit stays fresh.
How Can I Keep the Fruit on My Cake Fresh?
Covering it with some glaze keeps the fruit on a cake fresh for a long while.
Everyone loves the idea of fresh fruit on cakes. It goes well with everything, from chocolate to green tea. But it can be difficult to keep it fresh until it’s time to serve.
Of course, the easiest and most foolproof way is to place it on the cake until it’s time to deliver or present it, but you might forget or be so busy that there’s no one to take care of it.
So, the best thing is to glaze it. You’ll notice that if you get a cake from the bakery, it tends to have a shiny glean to it, along with a sweet covering.
That’s to keep the fruit from going brown or drying out, especially since it’s usually sliced.
The basic idea is to keep the fruit from directly contacting the air. This step prevents oxidation: the most common example is when apples go brown when they’re outside too long.
And, of course, you also need to postpone cellular degeneration because fresh fruit is likely to go bad sooner than a cake would. If there’s a barrier between the fruit and the air, it’ll retain freshness.
The Top Methods for Keeping Fruit Fresh
As mentioned, preserves, glazes, and jams are the best route.
Some people use piping jelly. But while you only need a thin layer, it might not taste good, so it’s not most bakers’ go-to method.
The most common way to prevent the fruit from drying is using fruit preserves. Most commonly, raspberry or apricot glaze is used. If the container has enough liquid, simply dip a pastry brush into it and then lightly brush it onto the surface of the cake.
Other than that, people also use jam. The base is the same; you just get a glaze from jam instead of preserves.
To make a glaze, take your preserves, jams, or very ripe fruit (especially if it’s apricots) and add some water or liqueur. You can add extra sugar if you think it calls for it.
Next, heat it for a few minutes until it has reached a slightly thick, pourable consistency.
If you’re using raspberries, strain the liquid so the seeds don’t get onto your cake. Then, apply it with a pastry brush once it has cooled down.
You can also mix cornstarch and sugar in water for a quick sweet glaze, but you’ll need to flavour it. People often use citrus fruit juice for a nice tang.
It’ll give a nice sweetness and ensure the fruit looks pretty until it’s served.
Other Methods to Glaze Fruit on a Cake
Another popular method to ensure the fruit stays good is using a gelatin glaze or making a nappage.
For a gelatin glaze, you’ll first need simple syrup. Bakers often use it to keep cakes moist. To make it, you’ll need to heat equal quantities of sugar and water until it comes to a boil.
Meanwhile, mix a tablespoon of gelatin in ½ cup of cold water until it blooms, then heat until it’s mixed. Next, mix ½ cup of each mixture for a neutral gelatin glaze.
It’s often also used to keep fruit on tarts in place. Make sure to layer it thinly so people can still taste the fruit.
Professionals commonly use napping. It’s made by mixing lemon juice, sugar, water, and pectin, which turns the liquid into a sort of gel.
After heating everything, you can apply the neutral glaze to your fruits.
It can also be flavored, and an apricot nappage is often used on cakes and tarts.
How Can I Keep My Cake Fresh for Longer?
The easy way is to keep it in a cool, dry place. You should also simply syrup it while assembling.
Cakes usually last around five days without help, but it can be prolonged a bit if there isn’t a lot of moisture.
Simple syrup the cake layers during assembly will give you a moist cake and help prevent it from drying in the air. Make sure to keep the cake in the fridge.
Does Simple Syrup Make Cakes Soggy?
No, unless you use too much of it.
Even if you’re a beginner at baking, you’ll notice that most recipes ask you to apply a thin layer of simple syrup on the cake layers, even if it is baked perfectly. This step is because it gives an extra punch.
Besides ensuring it lasts a bit longer without going dry, it’ll ensure that every bite tastes moist. It’s important because otherwise, cakes tend to go dry when they’re out too long.
How Long Can I Keep a Cake Out Unrefrigerated?
It’ll last around three days before drying out if it’s an unfrosted cake.
It’s better not to leave it out that long, though. It depends on what sort of cake it is too. A frosted birthday cake might last around two days, maybe 3. Any longer, and it’s bad for the stomach.
Of course, it also depends on the average temperature where you live. It’s advisable not to leave it out for a long time in a hotter place, though it’ll be alright in a cool, dry atmosphere.
How Can I Keep a Cake Fresh for Two Weeks?
If you haven’t assembled it, you can freeze the layers after wrapping them in cling wrap.
Many people who run home bakeries use this method, and the cling wrap keeps the layers from going dry or accumulating too much moisture. A sealable plastic bag or wax paper works just as well too.
If it’s a decorated cake, you can freeze the whole thing after wrapping and take it out around two hours before presenting it. Just make sure to freshen up the decoration. It’s best if you don’t have fresh fruit there.
How Long Will Fruitcake Last Without Alcohol?
Around 4-5 days, or up to six months if frozen.
Fruitcakes should be consumed soon after baking like most other cakes, but if you follow the mentioned freezing method, they’ll be edible even after six months.
Just make sure that it is covered completely because making sure it isn’t exposed to air is important. You can also simply syrup it once it’s out of the freezer to make sure it’s moist when serving.
Can I Keep Raspberries from Swirling out in a Muffin?
Yes, you can cover them in a bit of flour and fold them into the batter to make sure they don’t swirl out.
Although many people like the pretty swirls, some might want more solid raspberries in their muffins. The trick is to cover them in flour and shake them rather than sifting them to ensure they don’t become macerated.
Then, gently layer them into your batter as you pour it to make sure they are distributed evenly.