I used this with raspberries, blueberries, and strawberries and it worked out alright... It makes it sort of a jam consistency and it came out a bit watery. I would say mix the cornstarch with a bit of cold water to make a rue first before adding it to the warmed water and berries in order to make a thicker consistency!
I would do the slurry but also cook the sugar with the strawberries and water first,then add slurry of cornstarch
This was the perfect filling for me. The only this I did different was add 1 tablespoon of cornstarch instead of the teaspoon. I stacked a 6 layer cake with it and it didn't ooze or soak through the cakes. Thanks for sharing the recipe
Has anyone used this for chocolate cake? Or would a white cake be best?