3
replies
-K8memphis
Posted 15 Jul 2016 , 11:55pm
post #2 of 4
around the perimeter of the layer for sure -- pipe a 'dam' of icing to hold it in so it doesn't leak out -- but you can coat the layer so the filling doesn't get absorbed into the cake -- but be advised that that kind of slipperiness has been the ruin of many a fine cake
-K8memphis
Posted 15 Jul 2016 , 11:57pm
post #3 of 4
for caramel I'd suggest a stiffer thicker caramel -- save the runnier stuff for ice cream
Quote by @%username% on %date%
%body%