hi hi, i haven't tried it with fresh fruit... but i'd say go ahead only use slightly under done fruits, not entirely ripe ones. the ripe ones will just disintegrate into a messy puddle in the over.
frozen stuff i tend to stay away from... as it thaws, i find it releases so much liquid it never gets done by the time the rest of the pie is done.
let me know how it turns out!
thanks SGC....:)
i think i will stick with what i have tried before...the canned stuff...
i was reading the reviews on that website and some said they had used the frozen peaches so was just wondering....:)
wow, thanks so much for the tips, I will defenetely give it a try!
Neelum you should make sure ur baking pan is placed in the centre of the oven for even baking. Also you get these strips that you wrap around your baking pan and that ensures an even levelled cake, though I haven't used them yet myself. To stop the filling icing from mixing wit hthe outside icing have to sort of seal the ends of the layer. When you split ur cake in layers you pipe out a border of the outside icing all around the edges of the layer and then fill it up wit hwhatever u want within that boundary you create. Then when you place the top layer over the bottom one the filling doesn't squeeze out cos ur other icing boundery holds it in.
SGC and mrs smoothguy welldone. love both ur cakes.
beautiful, mrs. smooth guy!! what a very cute cake! :)
namkeen, no, i carved it out of another 9 x 13 cake that i had baked... i asked the hubs to help me get the proportions right but basically you need a cake thats been sitting in the fridge overnight so its easier to cut and then a sharp knife and you can just mould the shape you want!
WOW! That basket thing is neat. I am curious if you can give a free tutorial on how to make it in a grid or the basket effect...don't know what you call it. lol
