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Whenever I make fruit fillings for my cakes I either add fruit puree to my Swiss Meringue Buttercream or I make the filling from scratch. This is my go to recipe, the only difference is I substitute the Raspberries for Strawberries. Oh I also make a buttercream dam when using the from scratch recipe.
http://happycakesbakes.blogspot.com/2011/04/raspberry-fruit-filling-recipe.html
Hope I was able to help.
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