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Hi, is the cream used for the Austrian coffee and walnut cake ok at room temperature. I need a coffee cake for a layer of a wedding cake im making. Will this recipe be ok to fill the layers at room temperature ? and then do the final coat in butter cream.
Ive used fruit in cakes before and give whatever I'm going to use cherries raspberries blackberries even mixed fruit a quick flour shower and toss up, my understanding is that it stop fruit from sinking to the bottom of the cake, my mum and nan both used this method with success BUT blueberries seem to be immune to this trick. Is there some other trick i can use to stop them sinking to the bottom of my cake.
My chickens are laying well so I have plenty of eggs. I thought I would make Delia’s Leek, potato & cheese soufflé for supper. Unfortunately, no sour cream in the fridge though. Do you think I could use half fat creme fraiche instead?
Best wishes and thank you, Jayne
Please would you be able to advise ingredient proportions and cooking time for 12" round light fruit wedding cake. It is to be the base of an otherwise sponge wedding cake.