I have a wedding cake for June and the bride wants a strawberry filling between each layer,
Does anyone have a recipe for this, And if I use fresh berries will it make the cake soggy!!!
Since its going to be sitting for at least 2hours before being served.
Thanks everyone
This is a wonderful strawberry filling. It is cooked, but it tastes fresh. It is also thick enough to be a very stable filling. It does not get soggy. I tried several recipes and once I made this, I looked no further. 2.5 cups is 1 pound of chopped berries. I cut the strawberries into fairly small pieces, so it is easy to cut and eat. I have used it in cakes that sat out for several hours on a number of occasions with no problem I eat the leftovers with a spoon. It is delicious.
AThank you so much sounds delish I'm given it a try
A
Original message sent by yortma
This is a wonderful strawberry filling. It is cooked, but it tastes fresh. It is also thick enough to be a very stable filling. It does not get soggy. I tried several recipes and once I made this, I looked no further. 2.5 cups is 1 pound of chopped berries. I cut the strawberries into fairly small pieces, so it is easy to cut and eat. I have used it in cakes that sat out for several hours on a number of occasions with no problem I eat the leftovers with a spoon. It is delicious.
AHow long can you leave your cake out at room temp if it is filled with this. Kind of new to the cake decorating world but getting a lot of request for fruit fillings. If the cake is going to have fondant on it, I'm trying to figure out how to make both happen
I could not find any specific information about shelf life on line, but because it is cooked, has a high sugar content, and has no dairy, I would imagine it would be one of the safer fillings typically used in cakes. I have used it in cakes that were out for at least 12 hours and it was fine, but don't quote me!
I'd be very careful with calling this shelf stable. I'm not sure this qualifies as a high enough sugar content to make it truly safe. It's water content and pH level that allow or prevent food born illnesses to grow. I think I remember seeing on the boards before that a recipe needs to be at least 50% sugar to be at that level, but I'm not sure. It doesn't have to have dairy in it to spoil, and there is a lot of water in strawberries. If you haven't had it tested in a lab, or aren't getting it from a source that has, be very very careful. Also, just because something isn't shelf stable doesn't mean people will get sick from it every time. If anyone has a shelf stable recipe that has been tested, please share!
Has anyone tried this using frozen strawberries?
I just tried this recipe earlier and it was delicious. I liked the consistency. It was thick and not really runny. I didn't have fresh strawberries so I used frozen thawed strawberries and it turned out great. I am stashing this recipe away.
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