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Rasberry filling - Page 2

post #16 of 19
Quote:
Originally Posted by tanyascakes

Hi, mouse. Is it possible to make this recipe now-about 10 days before the event? I want to use for hubby's cake for the weekend of the 7th of May. I will be working on the cake next week. But if I can get anything out of the way early, I will. If I can make it now, do you recommend storing in the fridge and then letting it come to room temp just prior to filling the cake? Thanks for any help here.
Tanya


You probably could do that, but I would recomend freezing it just in case. I think the filling would be fine. I would probably let is sit in the fridge the day before decorating to let it start to defrost, and then put it on the counter to warm up. You might need to stir it, but I think it would be fine.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #17 of 19
Thanks for the info, mouse. I did send another PM to ya!
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Reply
post #18 of 19
Thread Starter 
I received a PM from someone that uses Trappist Seedless Rasberry Preserves to make her rasberry filling.
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #19 of 19

Do you still have this recipe for Rasberry Filling"? would love to have it.  Thank you

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