Cake decorating with fruit is often a more attractive and healthier option than traditional heavy icing and candy decorations. Depending on the cake and the occasion, both dried and fresh fruits can be used to create a colorful addition to delicious confectionary desserts.
Fresh fruits can be used in cake decorations but must be eaten quickly to avoid spoiling. Fruit juices can also sometimes drip, creating mushy drooping areas on the cake if left for too long. When choosing fresh fruits as a cake topping, keep in mind the flavor of the cake to find the fruit that will best compliment its taste. Fruits that would do well on a cake decoration are strawberries, cherries, blueberries, kiwi and pineapple. Bananas and apples are not good fresh fruit choices for decorating as they brown very quickly. A layer of whipped cream between the cake and the fruit is a nice addition and will keep the fruit in place.
Glazes made from fresh fruits can be made for cake toppings and will add a beautiful shine to the appearance. They can be used as an extra decorating element and to keep fresh and dried fruit decorations firmly in place. There are a myriad of ways to create fruit glazes, but the simplest method includes melting fruit jams over a low heat until the desired consistency is obtained.
Candied fruit is another alternative to cake decorating with fruit. They are a delicious, attractive solution and will not spoil as quickly as fresh fruit decorations. Creating your own candied fruits is a simple, straightforward process requiring only fruit and sugar. Simply mix two parts sugar with one part water and bring to a boil to create a sugary syrup. Then dip the desired fruit into the mix for thirty minutes.
These candied fruit pieces can be used alone in an attractive cake decoration or in combination with fresh fruit and a fruit glaze. Together, this can create a spectacular topping to any cake.