blueberry filling?

[cupcakeshoppe]

i made a white cake with blueberry filling and whipped cream topping. i mixed some of the whipped cream with the blueberry. when it was time to eat it, the filling didn't look thick enough and i think the cake absorbed the cream?

how do i make my filling thicker and yet not make it more liquidy? i just used the canned pie filling. should i cook it down?

am gonna re-make this cake for my family today. so any advice is appreciated. thanks.

[Amanda]

You could try crumb coating the top of the cakes before you fill them, that way there would be a barrier between the filling and the cake. I've done that once or twice with fruit fillings.

[2sdae]

Originally Posted by Amanda

You could try crumb coating the top of the cakes before you fill them, that way there would be a barrier between the filling and the cake. I've done that once or twice with fruit fillings.

I would do this too, also try to drain any liquid out of the blue berry filling if you can too.

[bupbup74]

I can't offer any other advice, but I did want to add, that cake looks really yummy!!!

[puzzlegut]

You could probably spread a layer of frosting onto each layer before applying the blueberry filling. That way, the frosting will help prevent the filling from absorbing into the cake.

[mommarivera]

No advice here but the cake does look yummy!~~

[laurafromtx]

Ditto on the yummy part!

[cupcakeshoppe]

thanks guys. it was really good.

i made a white cake recipe but instead of milk i used sour cream. so i call it my scratch WASC recipe. LOL