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When using fresh strawberries as a filling instead of preserves, how do you keep them from bleeding?

Shirley - from Chicago, IL

Before spooning the filling onto the cake layer, pipe a Round Decorating Tip # 12 "dam" of buttercream icing about ¼-inch from the edge of the bottom layer – this will keep the strawberries juices contained. Refrigerating the cake will also slow the process some.

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The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.