I did a test run of a cake I want to make. I made lemon and blueberry. The blueberry I used the fresh fruit and mixed with the BC. The problem was I used the wrong kind of blueberry fresh fruit, it was sweetened and way too sweet. So! Back to the drawing board... when mixing with BC how much BC and how much fresh fruit spread do you mix together, the whole jar?? Thanks!
Also can anyone please tell me how to make sage or celadon color? I need to color a lot of fondant. I need to know so I can place my order through CC today. (I have looked at color charts and didn't see it.)
Thanks so much!
If your filling is too sweet add lemon juice and it will tart back up. I usually use 1c fruit and 3c BC. The color chould be done with a touch of kelly green and a touch of brown. This usually gives me a sage type of color. Add a litle at a time. Also let it sit for a little while and the color will deepen.
Good Luck!
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