I’m going to be baking a three tier wedding cake, decorated with fresh strawberries and raspberries. A friend (whose not a baker) suggested I put some sort of sugar glaze on the fruit to keep it from bleeding into the frosting. This morning I did a test run brushing some berries with apricot glaze. It worked, but I’m not sure if I like the way it looks any more than unglazed fruit and I think the glaze might have more of chance of softening and running than the fruit itself. Does anyone have any experience decorating cakes with fresh fruit?