I just looked at Indydebi's cake cutting website and I want my cake to look like that when it's cut! When I use a raspberry filling (just Knox perserves) it changes color and gets soggy. It's not very pretty to look at and it should be. Any ideas? I would also like to know which white cake recipe she uses...anybody know?
I think Debi uses the sleeve fillings from the cake store and plain ol' Betty Crocker (or is it Pillsbury)? Why don't you PM her and ask?