I need to know how to keep a strawberry mousse and/or a pudding filling (with fresh strawberries laid in it) from sinking? leaching? dispersing?soaking? into the layers. Last one I did had a complaint that "there was no pudding left between the layers - it had all soaked into the cake,,,the flavor was there, but no pudding itself". I havfe a large (11x15) 2 layer cake for Sunday. It's an important one for both the celebrant and for me. So please, I'm begging fo all ideas. The cake is for Sunday. Thank you as always!! PAT
"butter the cake" w/ a thin layer of buttercream once you split the cake in half, butter both the bottom and the underside of the top layer, this will act as a barrier keeping the filling from leaching into the cake itself!
Thanks...that was the best idea I had too, and you've reaffirmed that I might have some good sense! PAT
I also think an especially stiff dam would be good...right>