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Blackberry filling question

post #1 of 3
Thread Starter 

Hi,

 

Yesterday, I used CakeMommy's blackberry filling recipe (which is AMAZING if anyone is looking for a good berry filling recipe).   This was my first berry-filling experience.   I wasn't sure how thick to make the berry filling layer as I was topping the berry filling with a mascarpone filling (which was also divine).  I decided to make the berry layer half as thick as the mascarpone layer.

 

Anyway, when I cut the cake, I noticed that the berry filling was extremely thin and it may have even seeped into the cake.  I did make sure that its consistency was very thick when I prepared it (it was just as thick as jam when I put it on the cake).

 

Did I miss a step?  Was I supposed to put a layer of buttercream on the cake before putting on the fruit filling to seal it and prevent seepage?

Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #2 of 3

You did everything correctly.  The jam layer needs to go directly onto the cake and it's a good thing that it seeps in.  If you put a layer of buttercream then the jam you'll create an ice rink and the layer on top of the jam will reach it's destination before you do.  (if you get my drift).

post #3 of 3
Thread Starter 
Ah!! Thank you!!
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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