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Cake fillings

post #1 of 2
Thread Starter 
I have a store-bought raspberry filling that I tried on a 2 layer cake and absolutely hated it. I'm in need of another type of filling whether its store bought or homemade. I would love it if any of you could share some ideas on which filling is the best for you. Thanks!
post #2 of 2

I usually use strawberries or raspberries with added sugar, dash of lemon juice and let it cook until its thick. I strain when doing raspberry filling.

 

The proportions are 16 oz of berries, 1/3 - 1/2 cup sugar (depending on sweetness), and 1/4 tsp lemon juice. HTH!

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