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Praline cake filling - can I cool it first?

post #1 of 4
Thread Starter 
Thinking about making praline cake filling ahead of time, refrigerating, and then bringing up to room temp before filling my cake. Will it work or is praline too "caramel-like" for this to work? I'm afraid it wouldn't soften up again v
post #2 of 4
Thread Starter 
Ok so I made this last night and left it on the table. This morning, it's hardened right up! How should I go about softening it again to a spreadable consistency? I'm hoping to avoid having to make a new batch!
post #3 of 4

Gently heat it in the microwave until spreadable consistency.  Remember though that it will set up again.  Will you be able to cut the cake?  will it be too chewy and difficult to eat?

I'd rather be baking!
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I'd rather be baking!
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post #4 of 4
How to do make praline filling
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