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Daniellemhv
Frequent Member
Joined: Sep 03, 2006
Posts: 369
Location: Erie, PA
Birthday: May 22
Gallery Supporter Member
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 Posted:
Thu Oct 11, 2007 10:26 am |
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I'm doing my first wedding cake this saturday. really nervous!! Its a 4 tiered 6", 10", 12", 16". top two round bottom square. WASC w/ raspberry filling and buttercream dream. I'm using a recipe on here for the raspberry filling it calls for:
""2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
2 T of lemon juice (optional)
5-6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.""
I have to fill, frost, decorate the cake on friday morning, and deliver it on saturday. Is it going to be okay? like, will the fruit soak into the cake? I'm going to put a thin layer of buttercream under the filling and a big dam around it.
What do you all think? i've never made fresh fruit filling so I'm really nervous.
Thanks Danielle |
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lchristi27
Frequent Member
Joined: Jun 19, 2006
Posts: 435
Location: Minneapolis, MN
Birthday: Jul 27
Gallery Supporter Member
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Thu Oct 11, 2007 10:35 am |
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I hope someone can help you here, I too want to do a raspberry filling but it would have to be early..anyone??? |
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jibbies
Forum Fanatic
Joined: Jun 06, 2007
Posts: 1124
Location: Macon, Georgia
Birthday: Nov 06
Gallery Supporter Member
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Thu Oct 11, 2007 10:38 am |
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Don't worry it will be fine. I fill all my cakes on Friday for Saturday weddings. Just don't use too much filling, that is the biggest problem new decorators have.
Don't forget to post pictures 
Jibbies |
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elizw
Forum Addict
Joined: Oct 08, 2007
Posts: 502
Location: Cary, NC
Gallery Supporter Member
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Thu Oct 11, 2007 10:44 am |
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hi -
congrats on doing your first wedding cake!
the raspberry filling should be fine. i'm assuming you will chill the cake and then take it out on saturday.
the raspberry filling will seep a bit into the cake. you have the right idea using a dam and buttercream. just use a tiny bit of buttercream to make a super thin layer on the cake. then add the filling. also, let the cake sit in the fridge for about 15 minutes after you put the bc dam in place. then add filling. it will help with keeping the filling from squishing out when you add the next layer.
best of luck!!!! |
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jenbakescakes
Regular Member
Joined: Mar 18, 2007
Posts: 101
Location: Southern Va
Gallery Supporter Member
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Thu Oct 11, 2007 10:44 am |
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Hey there! I have made this recipe several times and it's always turned out great and SUPER tastey! It does make quite a bit though so be prepared! From what I remember, it gets pretty thick so it really doesn't make the cake around it soggy. I didn't even put a layer of bc under it, just the dam. Good luck! |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3297
Birthday: Nov 11
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Thu Oct 11, 2007 10:46 am |
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depending on the time it takes you to decorate...then the time sitting out... for me it takes hours and hours (i use fondant and detail them) so when i use raspberry, i add 1 tb raspberry chambord (liqueur) for every cup of berry puree. i also suggest you cut the sugar in that recipe WAY down. i usually use only about 1/4 to 1/2 cup and NO WATER. you really dont want to water down the flavor, you want to enhance it. the chambord acts as a perservative and can safely stay out in cool room temperature for a couple of days. |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3297
Birthday: Nov 11
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Thu Oct 11, 2007 10:49 am |
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i also wanted to suggest that you do not put the layer of bc then the berries...this can cause your cake to slide and separate. the filling ingredient ratios make it thick enough on its own so that it will not seap into the cake. |
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moptop
Frequent Member
Joined: Jan 28, 2006
Posts: 248
Location: Colorado
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Thu Oct 11, 2007 11:03 am |
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| melysa wrote: | | depending on the time it takes you to decorate...then the time sitting out... for me it takes hours and hours (i use fondant and detail them) so when i use raspberry, i add 1 tb raspberry chambord (liqueur) for every cup of berry puree. i also suggest you cut the sugar in that recipe WAY down. i usually use only about 1/4 to 1/2 cup and NO WATER. you really dont want to water down the flavor, you want to enhance it. the chambord acts as a perservative and can safely stay out in cool room temperature for a couple of days. |
I do this too - use Chambord only, and it's DEEEELICIOUS. Also, if I make it and think it's not thick enough, make more slurry, bring it back up to a boil and add it, boiling again until thick. I've done this before to make a raspberry filling I didn't think was thick enough just right. |
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msthang1224
Frequent Member
Joined: Nov 13, 2006
Posts: 369
Location: Brooklyn, NY
Birthday: Dec 24
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Thu Oct 11, 2007 11:06 pm |
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Sorry to bombard this post but does anyone have a really tastey STRAWVERRY filling that i can use. I tried the one from here but i wasn't thrilled by it.
TIA |
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feverfixer
Regular Member
Joined: Apr 18, 2006
Posts: 168
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Thu Oct 11, 2007 11:21 pm |
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I take my filling inspiration from the WBH book. I whip cream with some powdered sugar to stabilize then mix in anything. For a really yummy strawberry I use seedless strawberry preserves and beat with a little of the cream to smooth it out and them gently fold it into the rest of the whipped cream. The cream is really good with seedless raspberry, lemon curd, crushed oreos, chocolate sauce, melted choc and kahlua....the combinations are endless.
Mmmm,
Diane |
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Daniellemhv
Frequent Member
Joined: Sep 03, 2006
Posts: 369
Location: Erie, PA
Birthday: May 22
Gallery Supporter Member
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Thu Oct 11, 2007 11:30 pm |
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I usually whip some raspberry filling with whipping cream to make a mousse, but i did that as a "taster" for the bride (she's a friend of my aunts) and everyone complained "this isn't raspberry filling!!" So apparently they had no idea what raspberry mousse was and thought it was completely unacceptable for a wedding. weirdos. haha But its her wedding cake so... There is a amish store about 30 minutes from my town that sells amazing raspberry filling in sleves but I can never manage to get out there. and even though i live in a medium sized city you can't find good raspberry filling ANYWHERE!! I went to walmart once about 8 months ago and found this incredible raspberry jam, i was so happy. it was a bit expensive but worth it. Then the next time i tried to buy it, gone. haven't had any since. they don't sell it anymore!! So this is my first attempt at just making my own. I never did before because raspberries are so expensive! then DUH i read in the recipe FROZEN raspberries... much cheaper. And i'm rambling on and on. Just waiting for the raspberry mixture to boil.......... |
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msthang1224
Frequent Member
Joined: Nov 13, 2006
Posts: 369
Location: Brooklyn, NY
Birthday: Dec 24
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Fri Oct 12, 2007 1:21 am |
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| feverfixer wrote: | I take my filling inspiration from the WBH book. I whip cream with some powdered sugar to stabilize then mix in anything. For a really yummy strawberry I use seedless strawberry preserves and beat with a little of the cream to smooth it out and them gently fold it into the rest of the whipped cream. The cream is really good with seedless raspberry, lemon curd, crushed oreos, chocolate sauce, melted choc and kahlua....the combinations are endless.
Mmmm,
Diane |
Thanks, I guess I should have specified that I wanted a plain or do you say jelly like strawberry filling. Sorry, I should have said that but i'll try your way too.
any ideas for a jelly strawberry filling like the ones from the bakery??? |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3297
Birthday: Nov 11
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Fri Oct 12, 2007 8:52 am |
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| msthang1224 wrote: | Sorry to bombard this post but does anyone have a really tastey STRAWVERRY filling that i can use. I tried the one from here but i wasn't thrilled by it.
TIA |
one 12 oz bag frozen strawberries
1/4 white sugar
1 tb lemon juice
3 tb cornstarch
2 tb COLD water
thaw berries- do not drain, puree in blender. disolve starch in cold lemon juice and water and set aside. place puree in saucepan over medium heat and whisk in the starch mixture and sugar, whisking constantly until it comes to a simmer and begins to thicken. remove from heat, cover and chill for 4 hours.
thick, undiluted flavor, no need for a layer of bc- but do use an icing dam to hold it in. you can alter this for most any fruit. |
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sdanczak
Junior Member
Joined: Mar 28, 2006
Posts: 80
Location: Ohio
Birthday: Feb 06
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Fri Oct 12, 2007 9:02 am |
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Because it is cooked, even though it is fruit, it is okay to leave out of for a period of time (day or so)???? |
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melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3297
Birthday: Nov 11
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Fri Oct 12, 2007 9:31 am |
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I'm leary of that unless there is alcohol in it to help preserve it. because it is fruit, it can mold or even have bacterial growth that you cant see. the kinds you buy in the stores are full of all kinds of perservatives. try a liqueur store for a strawberry flavored liqueur, or even go with chambord, cherry or orange. you only need about a tb or two per cup of fruit and youre good to leave it out a couple of days at cool room temp. |
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