FOrgive the duplicate, but I think I posted in the wrong area the first time...
I tried the raspberry filling on here (most popular recipe found in saved section). REcipe will follow my post.
The taste was great, but the texture wasn't like a filling. I waited until it was cool and then refrigerated it overnight before filling cake the following day. It certainly wasn't the thin type of easily-spread filling I'm used to. It all clumped together and was kind of difficult to spread once it was refrigerated. I had to kind of scoop the excess into a jar to refrigerate. It was way too thick and clumpy to just pour into the jar to save extras. Did I add too much corn starch??? Help!! Thanks!
merissa's raspberry filling:
http://cakecentral.com/recipes.....ry-filling
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