Filled cake
I tried two different strawberry fillings and had family try them to see which they liked best, one was a strawberry curd recipe in WASC cake and one was strawberry pie filling in a WASC cake. Everyone liked the strawberry pie filling better. I did put a dam of buttercream around the edge but noticed that the cake shifted a bit and you could see where the two layers shifted. What do you think i did wrong? Maybe the icing was too thin for the dam? It didn't seem like it was too thin when I put it on but maybe it was? The cake I am going to make is for a half sheet not a round cake so hoping that will work better?
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Not sure about what you used Wendy, but pie fillings, although having a lovely taste, do tend to have quite a bit of liquid in them. I use a cherry pie filling (haven't tried strawberry), and I strain it a bit first to get the excess juice out. Or try thickening it with a little gelatin before filling your cake. I'm pretty sure this will be why it 'shifted'
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Permalink Reply by June Kowalczyk on
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Yes, agreed Katy. Your curd would have been a little firmer than your pie filling. I have also thickened pie filling with either gelatin or cornstarch so it wouldn't run.
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Permalink Reply by wendy martz on
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I also tried the curd recipe, I first used no sugar but it wasnt' sweet at all so i added sugar, it wasn't a big hit though with my family, they liked the pie filling better. I also know they sell those 2lb. bags of filling but I haven't tried it. I also want to try thickening the pie filling sometime, although I don't care for fruit in my food, usually only fruit by itself lol, thanks for the great advice as always!
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