I seldom use fillings in cakes, just buttercream between layers. I have used (seedless) strawberry jam a couple of times, and once I ordered some tubes of filling from Country Kitchen for a big wedding cake. I don't have time to order now, and I will need enough for a 14",12",10",and 8". Does anyone use jelly instead of jam? Or is there a good spread that works well? I guess it should be thick and seedless. Thanks for any ideas, Marilyn
Why don't you get some strawberry pie filling from the grocery store? I use that a lot and my customers like it.Just make sure you do a good dam of buttercream first.
i too have only done buttercream fillings and would love some good recipes for yummy fillings. what a great topic idea!
Marilyn, when I am using the strawberry filling, I usually make one of my typical creams(for eg. vanilla pudding bc), then mix it with fresh strawberry puree, and then as I am torting/staging the cake I go: first some of the remining strawberry puree on the top and bottom of the layer, then strawberry vanilla bc and so on. it makes a lovely refreshing cream for the summer party. Hope that helps
Kasia
Why don't you get some strawberry pie filling from the grocery store? I use that a lot and my customers like it.Just make sure you do a good dam of buttercream first.
When using the pie filling in a can from the grocery store for a filling, does the cake then need to be refrigerated or can it sit out for a few days?
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