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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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29 Jan 18, 09:30 PM |
#1
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Imagineer
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Pinata cake help please.
Last time I made a pinata cake the sweets went soft and lost their colour.
What sweets are best and is there any way to avoid it happening? Lining the void with chocolate perhaps? Thanks
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Just Mo |
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29 Jan 18, 10:12 PM |
#2
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Imagineer
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I’m not sure? I’ve not had that happen. What sweets did you use? I do mask the void with ganache or buttercream (very thinly) to stop the cake going stale then refrigerate briefly before filling.
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30 Jan 18, 06:47 PM |
#3
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Thread Starter
Imagineer
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Hi, I used smarties and something else. I used buttercream on the void. I'll see if I can find the pictures.
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Just Mo |
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