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Posts by flores1234

Thanks for the advise. Does anyone know what the rules are for California. I currently don't sell my cakes I just make them for family birthdays but i would like to in the future. Does anyone recommend a good strawberry filling I usually do use preserves but i wanted to try something different. What about the gelatin would it somehow preserve the filling?
Hello I have to make a cake for Sunday and I made the filling today around noon time to allow to sit. I just read that using sugar in fresh strawberries can make them bleed, ooze and even get some mold The ingredients i used are fresh strawberries, sugar, gelatin, water and whipped cream, I just checked the cream and it has a jello consistency. I wanted to fill and ice my cake tonight but I'm afraid it will get ruined and worse i don't want it to get mold. I need help...
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