I think with crust that thick you might be able to get away with just taking the tin off and taking the hit with cream and crust alone. It would also help that you would be able to break up the crust a bit and have that stick better. Some people like to see the texture of crust, cream, and filling all stuck to the face rather than just cream.
KakeKid said: I think with crust that thick you might be able to get away with just taking the tin off and taking the hit with cream and crust alone. It would also help that you would be able to break up the crust a bit and have that stick better. Some people like to see the texture of crust, cream, and filling all stuck to the face rather than just cream.
Amazing video! Thank you for sharing!
Thanks! This test was for a custom so for the full video I will be using the tins. I'm still working on what will be the best recipe for this specific custom, trying to find a way to make the filling more fluffy.
Any suggestions on how to make fluffy pie filling would be greatly appreciated!
AnonyWAM said: If I may ask, besides for marshmellow (fluff?), what else is in that filling? It looks amazing!
That filling is just cool whip and frosting.
stella said that she used contact solution to make things fluffier i believe, if i read the post correctly....? but that was with non food products. i know how to make it stickier and stringier....but i could have sworn she said it made it more fluffy. idk, message her. shes real cool about helping out and she is like a chemist with this stuff!
AnonyWAM said: If I may ask, besides for marshmellow (fluff?), what else is in that filling? It looks amazing!
That filling is just cool whip and frosting.
stella said that she used contact solution to make things fluffier i believe, if i read the post correctly....? but that was with non food products. i know how to make it stickier and stringier....but i could have sworn she said it made it more fluffy. idk, message her. shes real cool about helping out and she is like a chemist with this stuff!
Thanks. I do know the recipe you are referring to however over time the physical properties of that mix changes so it wouldn't work well for what I am looking for.
Love you, too
