Forest Fruit Cake Slice (Ready to Serve)
Fresh fruit placed directly inside a cake creates two problems. It releases its juice and the sponge softens and breaks down; and the fruit surface in contact with air darkens over time, so the section loses its appeal.
In pastry that is solved by setting the fruit into a gel layer. The gel holds the fruit's juice within its own structure instead of releasing it, and it also isolates the fruit from the air so the colour stays bright. The deep reds and purples of a forest fruit mix therefore appear as a sharp band in the section.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Used directly, fresh fruit releases juice and the sponge softens and breaks down.
- A gel layer holds the fruit's juice within its own structure.
- The gel isolates the fruit from air, so the colour does not darken over time.
- Deep reds and purples appear as a sharp band in the section.
Where To Use It
- Café and patisserie displays
- Plated dessert service
- Hotel dessert buffets
- Summer menus and cool service
- Catering and event service
- Birthdays and celebrations
Wholesale Ordering & Storage
Fruit cakes sell on their colour in a display; positioning them so the section is visible directly increases sales in this group. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why is the fruit used as a gel?
Fresh fruit releases juice and wets the sponge. A gel holds that juice within its own structure.
Does the colour darken over time?
The gel isolates the fruit from air, so the colour stays bright.
How should it be positioned in a display?
So the section is visible. Fruit cakes sell on their colour, and showing the section increases sales.
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