Thursday, April 9, 2009

A note on fillinngs

Mutti and I just got the hazelnuts, so we'll start cracking on these recipes soon.

On question- how firm are the fillings? I made a mousse filling for the brother's b-day cake and it was somewhat difficult to manage.

1 comment:

  1. If you ever want to make a filling more thick, you can add corn starch (add directly, and whip it good! DON'T add water), or gelatin!
    Gelatin (pectin? the stuff you use to made jam) is your best bet!