AThinking about making praline cake filling ahead of time, refrigerating, and then bringing up to room temp before filling my cake. Will it work or is praline too "caramel-like" for this to work? I'm afraid it wouldn't soften up again v
AOk so I made this last night and left it on the table. This morning, it's hardened right up! How should I go about softening it again to a spreadable consistency? I'm hoping to avoid having to make a new batch!
Gently heat it in the microwave until spreadable consistency. Remember though that it will set up again. Will you be able to cut the cake? will it be too chewy and difficult to eat?
AHow to do make praline filling