I was wondering if anybody had a good idea for how to put a filling in a bundt cake. I don't know anything about fillings that can be put in between layers of the batter itself. I've only ever torted an already baked cake with the wilton cake leveler and then put a filling of for example strawberries heated with cornstarch and sugar. If I used this same filling in between layers of batter would it sink to the bottom of the cake do you think or the consistancy be bad with too much heat for too long a time during the baking process? Should I try and find one of those pastry filling thingies? Any ideas are appreciated!
post #1 of 4
4/12/06 at 3:34pm