What's The Best Raspberry Filling For Wasc?
Decorating By cherrycakes Updated 11 Jul 2008 , 11:43am by aswartzw
This will be my first attempt at making a WASC cake. I am not a huge fan of almond flavouring so will I like this? I am also wondering what's the best raspberry filling for this cake? Will it need to be refrigerated?
You can change the flavorings anyway you like. You can use all vanilla instead or 1 1/2 t. vanilla and 1/2 t. almond or better yet substitute the almond with raspberry. People like this cake mostly because of the texture, moistness, and firmness.
One idea for a filling (I made this last night with strawberries and it's delicious)...
8-oz. mascarpone cheese, chilled (or I'm sure cream cheese will work)
1/4 c. sugar
1 T. lemon juice
1/2 c. frozen strawberries, thawed and drained
Blend in food processor. You will definitely need a dam with this though.
My fave raspberry filling is so incredibly easy to make; I found it here:
http://www.cakecentral.com/cake_recipe-2503-Raspberry-Filling.html
Thanks for the replys! I was thinking about trying the recipe you suggested, missmeg! One more question: is this a good cake for fondant? How much batter does the WASC recipe make? I'm in Course 4 right now and am using it as an excuse to try new cake recipes!
Thanks for the replys! I was thinking about trying the recipe you suggested, missmeg! One more question: is this a good cake for fondant? How much batter does the WASC recipe make? I'm in Course 4 right now and am using it as an excuse to try new cake recipes!
It's definitely a great cake for fondant. Also for carving.
My experience is unless the cake is crumbly and falling apart it will hold any basic fondant coverings and minimal decorations.
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