Lisa Rinaldi

December 22, 2014 at 4:00pm

Hi, I have made the sourdough cake and frosting before with great success. I loved the espresso frosting and I am wondering if I do let it sit - will it set up enough to be used for a filling in a cupcake? It would be the filling for the cup cake and then topped with a chocolate ganache frosting. I just wasn't sure if it would be firm enough to scoop and fill the cupcake. Thanks,Lisa
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