Hi all. I'm just looking for the best way to fill a WASC using raspberry Puree filling. In the past I've not been happy with how it seems to absorb into the cake. Should I use a thin layer of BC to help with this?
Thanks for any helpful info!
I've never put a puree filling but I would put a think layer of Bc to stop the cake from absorbing the puree. Just like you said ;0)
Hi, if you don't want fruit puree fillings to be absorbed into your cake, it's best to add a thin layer of bc on your layer before the puree filling. If you want a thick layer of fruit puree, I always make a cirle of bc around the cake layer and fill it with the puree (and add a thin layer under it of bc).
Yes, a thin layer of BC will help.