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fillings - no refrigeration needed - Page 2

post #16 of 17
I like seedless rasberry jam for both white and chocolate

Also Apricot preserves is wonderful with white cake I do pick out the chunks of fruit.
post #17 of 17
tanyascakes:

I used 1 pudding cup in chocolate fudge and 1/4 to 1/2 cup of raspberry jam mixed together. I did the dam around the outside in the almond butter icing, then just filled it in! I've done this for lots of cakes - mix a vanilla pudding with strawberry jam, or use a pie filling. My daughter loves my black forest style cakes with devils food cake, chocolate fudge pudding and cherry pie filling with almond icing. There are so many options out there, too many to list! I just experiment as I go. So far so good... thumbs_up.gif
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