|By Patti Heiland on Monday, January 15, 2001 - 05:55 pm: Edit|
I am looking for something to thicken fillings for the inside of cakes. I make a strawberry filling with fresh strawberries. I use cornstarch but do not like the way cornstarch thickens it. I wondered if there was anything else I could use? Can anyone suggest anything? Thanks
|By Panini (Panini) on Monday, January 15, 2001 - 07:37 pm: Edit|
clear-gel, cookable and instant are available
|By W.DeBord on Tuesday, January 16, 2001 - 10:01 am: Edit|
Depending on your tastes... for a strawberry filled cake I prefer to use a good quality strawberry preserve, then I place my sliced strawberries on the preserves...it holds nicely and know one notices the preserves it just reads "fresh fruit" to your tongue.
The same technique works with any other fruit and matching preserves...ie. raspberry, blackberry, pineapple, etc...
Just a thought