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cserwa
Regular Member
Joined: Feb 18, 2009
Posts: 151
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 Posted:
Mon Sep 28, 2009 10:13 pm |
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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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miny
Forum Fanatic
Joined: Aug 27, 2005
Posts: 1054
Location: California
Birthday: Dec 27
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Mon Sep 28, 2009 10:31 pm |
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Maybe if you let it come to RT, and stir it well it will spread easier. But next time use 1 tsp less cornstarch, that will help you get the right consistency. HTH |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 559
Location: Frankfort, KY
Birthday: Jan 14
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Tue Sep 29, 2009 2:39 am |
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I think the cornstarch gives it that consistency so that it won't run and seep into the cake. You could very gently heat it to make it spreadable. I love the stuff. |
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cserwa
Regular Member
Joined: Feb 18, 2009
Posts: 151
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Tue Sep 29, 2009 5:44 pm |
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Excellent suggestions. I don't know how I didn't even think to heat! Thanks so much. |
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