I need some help!
The strawberry filled cake is due on friday. I informed the client that fresh strawberries wouldn't hold up in the filling for that many days. I told her I would fill it with a strawberry filling though and give her the fresh strawberries to serve it with. Now she wants something that you can drizzle over the cake when she serves it. Does any one have any suggestions on an easy remedy for this?
You can use slightly thin jam in a squeeze bottle. Be sure the opening is large enough for any lumps. If you use seedless jam, it has already been pureed to a smooth texture. Otherwise, you can put it in a blender, a food processor, or the hard way-push it through a strainer.
Yes, I would do chocolate but she doesn't want that. I thought about the jam as I'm using homemade strawberry jam to fill the cake. I was actually thinking of using something like a pie filling or the jam and running it through the food processor and adding fresh berries to it. Is that to much strawberries? I don't know what to do I'm stumped.
I always use a squeeze bottle. JoAnn had some great tips about preventing lumps.
Doug, I agree - chocolate + strawberries = 
I would do that berry coulis or whatever they call it that they drizzle on dessert plates at restaurants. Sorry, I don't have a recipe, but you could look one up on the internet perhaps. I LOVE the taste of that...
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