bittersweety Posted 17 Apr 2013 , 1:43pm
post #1 of

hey all,

 

how do I make a fruit filling for a cake that doesn't soak into the cake? I've heard cooked fillings made with cornstarch will still soak in, which is how I have done it in the past....I want a good fruit filling that will stay put, kind of like a soft gel...if that makes sense....  whats the best additive to the fruit and sugar for avoiding soaking into the cake?

 

thanks!

1 reply
ddaigle Posted 17 Apr 2013 , 1:52pm
post #2 of

Smear a very thin layer of butter cream down before you put the fruit filling.   It will still soak into the top layer...but not both top AND bottom. 

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