How do you make that fruit filling?

Question

You know that fruit filling that is in between cake layers instead of regular icing. How do you make that???

Answer 1

It's easier just to buy it, but if your looking for a healthier alternative I have made this. You can't leave the stove for a minute though.

If you use fresh fruit coat them in sugar or Splenda. I generally use splenda just to cut the sugar content. Then put them covered in the fridge for about 2 hours. If you are using frozen fruit just let it defrost per the instructions.

Then fruit you are making get a corresponding juice. I like Juicy Juice just because it's 100% juice and they have many flavours. I put about 1/3 of the can aside, the rest I put in a pan. The 1/3 aside I mix with corn starch until it's the consistency of a creamy soup. Once the juice comes to a boil I begin adding the cornstarch mixture slowly. It will thicken quickly. I always have a little extra of the juice/cornstarch mixture left. Let it get as thick as the juice cornstarch mixture was. It will get thicker as it chills. Once you are done transfer it to a bowl and cover with plastic wrap immediately. If you don't do this you will get a crust on top. I let it cook on the counter, but I am sure you could do it in the fridge. When it's cool you can mix the fruit into it.

Happy cake making!

Answer 2

i have made something like you are asking for but not sure if its what you want. but what i do is get seedless raspberry or strawberry preserves and microwave for about 30 seconds, stir and continue to microwave until it is spreadable (usually only needs 30 seconds but it depends on how much you are using.) spread on the cake, let cool or place another cake layer on top.