I like fresh purees to top cheesecakes, but to thicken them up a little, I make half of the puree into a cooked filling using cornstarch and sugar. Then once it's cool, I mix it with the uncooked puree . . . seems to be the best of both worlds - fresh fruit taste, but not too thin or watery.

Thanks pixistix! I'll try that.

I would think that putting the icing on top of the puree would make it slip and slide no matter how thick the puree was... I think I would put the icing in a piping bag and make a circle of icing on the outer edge of the layer and fill it with the puree... It would also stop the puree from bleeding though the icing on the sides of the cake.

Rita

If one layer is slipping, stick a couple toothpicks in the bottom layer with their tops sticking up to secure the top layer. Just don't eat them!

sheshebop, yes, I did that! They were a drag to have to remove though, so I wasn't entirely happy. Since I make four layer cakes, it's a lot of toothpicks to remove. I also tried longer skewers, but that didn't entirely help things either. My goal is to eliminate slipping if possible. The cake is That GOOD, so if I can eliminate the problem, I'd like to.

Rita, that sounds like a great idea, which makes sense to me, especially since slipping at the edges was the biggest problem. I'll definitely give that a try.

Thanks so much for trying to help me with this. It was ''next requested'', and I've been hanging back, knowing the problems I've had in the past. I'd love to eliminate all my reservations for future requests!

Please post the recipe, it sounds too good to pass up!

Suzyqtexas, I'll be happy to share the recipe once I've worked out the kinks, but I want to try the changes first. I don't like sharing things that have problems, (or hearing about it later when the recipe doesn't work out!) I'm dedicated to fixing it however, because I know how it tastes.

I'd probably try drying out half of the strawberries in a low oven until kind of half dried, then blending with the other half. You'd have freshness and concentrated strawberry flavor-- I think it would be good.

I believe that Rita has the correct technique.
I assemble layers with cherry filling in my Black Forest cake. Cornstarch for thickener

Place one cake layer on serving plate. Fit pastry bag with medium rose point (#2F); fill with buttercream.
Starting a third of the way out from the center of cake, pipe a 3 in. diameter ring of buttercream.
Pipe a second ring two thirds of the way from center.
Pipe a third ring around outer edge of cake.
Fill in area between buttercream with some of your strawberry filling.

Perhaps you can adapt this method for your cake?

Yes, Thanks Lisbet; I was already planning to! The only problem I can see with this is I don't actually use a firm buttercream. The icing is a bit looser because the strawberry puree is also added to that, but I think I can make it it work by putting the layers in the fridge to firm up first. We'll see, as it will be my next effort.

Jessica, that's intriguing. It sounds like it might take more time than I'm willing to give it, but something I might try just to see how it goes.

I appreciate everyone's help in trying to get me where I want to go!

It does take quite a bit of time (little effort, but a lot of time)

Jessica, I'm intrigued with your method, so I'm slow-roasting some strawberries this morning. They smell divine! I'll be curious to see how they taste, and will say I'm looking forward to trying them.

I think Clear Jel would work best....no need to cook and ruin that fresh berry taste.
Linda C

Here is a link that might be useful: Clear Jel

Linda, I'm trying the ClearJel next!