Ok. I made this strawberry sauce from" Cake Bible" but I'm kinda worried about the consistency. Its like a pasta sauce. Do you think it will be fine as a filling in a cake or will it make it soft and soggy?
Also, if I want to make it thick can I do it by adding little cornflour and re cooking??

Any ideas are appreciated. BTW, the sauce tastes great!

Thanks

You could try thickening it, some. Your 'filling' layer would need to be quite thin, just a spread over the layers or it might squish out.

You could also mix it with your icing to make a creamy filling, again, don't go overboard filling the cake.

Heat your filling add cornstartch and heat again to a boil. Only add a tablespoon at a time. You don't want you filling to think or it will just soak into the cake and not really be a filling.

you'll need to dissolve the cornstarch in a little bit of COLD water prior to adding it to your sauce, or it will clump up in the sauce and leave you with little globs of cornstarch!!!

Valerie