Hi everyone,
I am new to this site and absolutely love it. All of you do great work!!
I have a question. I was doing my Easter cake and thought that I would do the Strawberry cream filling that is in the recipes section. Well I made it up and put it in the refridgerator while I got the cake ready. In that short time when I took it out to put it on it had liquidified somewhat.
I didn't feel comfortable about putting in as a filling, thought it would make my cake mushy, so I just put buttercream in the middle.
Could someone tell me what I did wrong. 
Help!!!
Thanks,
marniek
I am assuming you used the one with the whipping cream and fresh or frozen strawberries. If so, a number of things cold have happened- if you didn't whip your cream enough before adding other ingredients or if you used frozen strawberries and didn't drain them after they thawed. Sorry I could not be of more help, but just trying to assume what may have happened. 
I had the same issue but with the raspberry mousse recipe here, it just seemed a little too soft. I added meringue powder to stiffen it up a little bit and made sure that I built a nice thick buttercream dam around the cake before I put the filling in. Also, one other problem I have is I put too much filling and sometimes it spills over the dam and then you end up with the bulge. Try some of these tips next time and I hope it helps you. Best of luck!
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