ADVERTISEMENT
- Real Recipes from Real People -

Re: Blueberry Filling for a Wedding Cake for Linda/Maine

Misc.
Hi Linda :-) I think I can give you an idea/recipe for Blueberry filling but I don't have time to post it now. I'll try to do it later today. If you can get a copy of The Cake Bible by Rose Levy Beranbaum, the information I want to get to you is in it. It is an excellent resource to have in your cookbook library and won The International Association of Culinary Professionals Cookbook of the Year Award. If you can get your hands on a copy, it would be helpful for the wedding cake you are making and for many others in the years to come. I'll get back to you.
MsgID: 0215049
Shared by: Jackie/MA
In reply to: ISO: Blueberry Filling for Wedding Cake
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cooking Dried Beans in the Slow Cooker
  • COOKING DRIED BEANS IN THE SLOW COOKER Cooking dried beans in a slow cooker can be tricky because of the variations in electrical power and the types of minerals found in your local water. Beans need sufficient heat t...
  • Spinach with Olives, Raisins and Pinon Nuts
  • SPINACH WITH OLIVES, RAISINS AND PINON NUTS 2 packages (10 ounces each) ready-to-use fresh spinach leaves or 4 large bunches, rinsed and trimmed 1/4 cup olive oil 3 large garlic cloves, chopped 1/3 cup (generous) pitt...
  • Olive and Tomato Flatbread - Focaccia Pugliese
  • OLIVE AND TOMATO FLATBREAD FOCACCIA PUGLIESE "Just as Naples is the capital of Italy’s thick-rimmed wood-fired pizza pies, Bari and its surrounding towns are home to a beloved regional flatbread, Focaccia Pugliese. T...
ADVERTISEMENT
  • Electric Skillet Stuffed Pork Chops
  • ELECTRIC SKILLET STUFFED PORK CHOPS 6 pork chops, 2-inches thick with pocket 1 tsp. salt 1/8 tsp. pepper 5 Tbsp. chopped onion 1 1/2 cups soft bread crumbs 3 Tbsp. butter 1 large apple, peeled and chopped 5 Tbsp. rais...
  • Extra Gooey Chocolate Chip Cookies (like Millie's)
  • EXTRA GOOEY CHOCOLATE CHIP COOKIES (like Millie's) 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 can brown sugar, packed 2 teaspoons vanilla 2 extra larg...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Blueberry Filling for a Wedding Cake for Linda/Maine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!