Can You Fill A Cake With Strawberry Preserves?

Decorating By Lazy_Susan Updated 12 Apr 2013 , 7:06am by Relznik

Lazy_Susan Posted 1 Jan 2006 , 10:36am
post #1 of 18

Hi all,
I know I've seen cakes before that had a fruit preserve filling. Do you just open up the jar and slather it on or do you have to prepare the cake somehow? Will the preserves soak into the cake and make it yucky ooey gooey? I would like to try this if it is at all possible. I bought some strawberry preserves but if I can't use it in my cake I reckon I'll just put it on my toast! icon_smile.gif

17 replies
cindy6250 Posted 1 Jan 2006 , 11:40am
post #2 of 18

I buy a premade strawberry filling. But I imagine you can use the preserves also. I would put a dam around the edge though to make sure it doesn't ooze out the sides and don't go too thick. Or you could mix some into your buttercream and use that as a filling also...I did that with some filling and it was really good.

Also, good luck on your first decorating job...Be sure to post pictures...I love your fondant cake, it was great!!

poppie Posted 1 Jan 2006 , 11:42am
post #3 of 18

yes you can use strawberry jam as filling just dam your cake and fill in. It is great to use. May need to thin if it is very thick. thumbs_up.gif

CranberryClo Posted 1 Jan 2006 , 2:18pm
post #4 of 18

Hi -

I use preserves almost all the time. I prefer them much more than another layer of frosting or pudding. I use them as they are, although if very thick (like apricot), I heat in the microwave just enough to warm and spread.

I've never had a cake get gooey - instead I've found that most people love the way it keeps the cake very moist.

Just make sure you pipe a dam around the edge of the cake as the other respondants have mentioned!

Christy

Lazy_Susan Posted 1 Jan 2006 , 2:28pm
post #5 of 18

Do I pipe a dam of icing or of preserves? And can I also have buttercream under the preserves?

CranberryClo Posted 1 Jan 2006 , 2:37pm
post #6 of 18

Pipe a dam with buttercream.

I don't know about layering buttercream and preserves. I have heard that a few people here do a very, very thin layer of buttercream under the preserves. I think it stops the preserves from seeping into the cake, but I wonder if it would be slippery?

Maybe if you want both it would be better to mix the preserves and buttercream together?

dodibug Posted 1 Jan 2006 , 2:41pm
post #7 of 18

You want to pipe a dam of stiff icing about a 1/4in from the outside edge of the cake. I sometimes put a very thin layer of bc if my filling is "wet" (like my pineapple filling-pineapple preserves, bc and a bit of pinapple mixed together). This lets it soak in a bit but not too much!

stephanie214 Posted 1 Jan 2006 , 3:52pm
post #8 of 18

I do the dam and also spread b/c icing on the layers to keep from getting wet.

s_raines Posted 1 Jan 2006 , 4:05pm
post #9 of 18

Everytime I look at preserves in the grocery store, It says it has to be refridgerated. Is there a special kind that don"t have to be refridgerated or do you all use it anyway?

CranberryClo Posted 1 Jan 2006 , 6:28pm
post #10 of 18

Sheila -

I've mainly used preserves that I made, but on occasion have used store bought as well. I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves and non-milk/dairy buttercream. If it's anything dairy, then I do refrigerate.

I'm pretty picky about food and refrigeration, but I guess I got out of the habit of refrigerating jam when I lived in France and never got back into it. It just doesn't last long at our house. (An 8 oz. jar is 5-7 days at our house.)

Christy

gma1956 Posted 1 Jan 2006 , 6:58pm
post #11 of 18

CranberryClo said

Quote:
Quote:

I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves




I agree 100%. I use a brand of preserves that has very little sugar added and it tastes just like fresh fruit. This brand has excellent flavors.

Try French vanilla cake and apricot preserves. That flavor combination is excellent. Also Deep dark chocolate cake and Raspberry. YUMMMMMMMMY!

The majority of the cakes I do request the french vanilla and apricot. It is really, really good.

I do dam my layers. Actually I torte almost all of my cakes and dam between each layer.

Preserves mixed with melted white chocolate and non dairy whipped topping (Cool Whip or store brand) makes an excellent mousse filling. I have tried Raspberry and Strawberry so far and have had rave reviews on both.

traci Posted 1 Jan 2006 , 10:53pm
post #12 of 18

I like to pipe a nice dam of buttercream and then I mix the preserves with my icing and fill it with that. I find that some people do not like too much fruity filling. The buttercream icing will tone it down a bit. icon_smile.gif

dodibug Posted 2 Jan 2006 , 3:20am
post #13 of 18

Sheila-you can buy sleeves of fillings that do not have to be refridgerated. You can get them on-line and in cake shops icon_smile.gif

PurplePetunia Posted 2 Jan 2006 , 5:55am
post #14 of 18
Quote:
Originally Posted by gma1956

CranberryClo said
Quote:
Quote:

I've never worried about the refrigeration for the 2 or 3 days that a cake might be out if it's only preserves



I agree 100%. I use a brand of preserves that has very little sugar added and it tastes just like fresh fruit. This brand has excellent flavors.

Try French vanilla cake and apricot preserves. That flavor combination is excellent. Also Deep dark chocolate cake and Raspberry. YUMMMMMMMMY!

The majority of the cakes I do request the french vanilla and apricot. It is really, really good.

I do dam my layers. Actually I torte almost all of my cakes and dam between each layer.

Preserves mixed with melted white chocolate and non dairy whipped topping (Cool Whip or store brand) makes an excellent mousse filling. I have tried Raspberry and Strawberry so far and have had rave reviews on both.




gma1956, when you mix the preserves with Cool Whip for a filling, does the cake then need to be refrigerated??

Thanks icon_smile.gif

gma1956 Posted 2 Jan 2006 , 8:04am
post #15 of 18

PurplePetunia wrote:

Quote:
Quote:

gma1956, when you mix the preserves with Cool Whip for a filling, does the cake then need to be refrigerated??




I have not refrigerated mine, but I only put the layers together the night before delivery. Have had no problems yet.

However, If I were to use this filling in a cake that was going to be outside, I would refrigerate until the use of the cake, just because it could get runny and seep.

If you read the ingredients, It is Non-Dairy and should not spoil from lack of refrigeration, it would just loose its whipped form.

PurplePetunia Posted 2 Jan 2006 , 6:11pm
post #16 of 18

Thanks! icon_smile.gif

Ana111 Posted 12 Apr 2013 , 4:50am
post #17 of 18

Hi, I want to make a chocolate cake with raspberry preserves in between the two layers. Would I still have to wet the cake?

Relznik Posted 12 Apr 2013 , 7:06am
post #18 of 18
Quote:
Originally Posted by Lazy_Susan 

Do I pipe a dam of icing or of preserves? And can I also have buttercream under the preserves?


In the UK almost every vanilla sponge cake you buy will have jam and buttercream as a filling.

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