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