Have a customer interested in a german chocolate cake with blackberry filling. Any ideas on how to make the filling? Thanks
there are a lot of way to do that filling. you wanting it thick, thin, icing consitancy? jam? preserve?
seeds in.. seeds out..
sweet, or all natural... honey glazed..
what are you hoping to achieve?
Alot of good questions. They didn't give any specifics, so I would have to say seedless and about the consistency of icing.
How about like a blackberry curd? Dede Wilson has a blackberry curd recipe for a cake filling. It's really good!
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