How Long Can A Cake Sit With Raspberry Filling In It?

Decorating By Daniellemhv Updated 24 Oct 2007 , 2:21am by GI

Daniellemhv Posted 11 Oct 2007 , 5:26pm
post #1 of 26

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

25 replies
lchristi27 Posted 11 Oct 2007 , 5:35pm
post #2 of 26

I hope someone can help you here, I too want to do a raspberry filling but it would have to be early..anyone???

jibbies Posted 11 Oct 2007 , 5:38pm
post #3 of 26

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 thumbs_up.gif

Jibbies

elizw Posted 11 Oct 2007 , 5:44pm
post #4 of 26

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!!!!

jenbakescakes Posted 11 Oct 2007 , 5:44pm
post #5 of 26

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!

melysa Posted 11 Oct 2007 , 5:46pm
post #6 of 26

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.

melysa Posted 11 Oct 2007 , 5:49pm
post #7 of 26

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.

moptop Posted 11 Oct 2007 , 6:03pm
post #8 of 26
Quote:
Originally Posted by melysa

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.

msthang1224 Posted 12 Oct 2007 , 6:06am
post #9 of 26

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

feverfixer Posted 12 Oct 2007 , 6:21am
post #10 of 26

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

Daniellemhv Posted 12 Oct 2007 , 6:30am
post #11 of 26

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..........

msthang1224 Posted 12 Oct 2007 , 8:21am
post #12 of 26
Quote:
Originally Posted by feverfixer

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???

melysa Posted 12 Oct 2007 , 3:52pm
post #13 of 26
Quote:
Originally Posted by msthang1224

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.

sdanczak Posted 12 Oct 2007 , 4:02pm
post #14 of 26

Because it is cooked, even though it is fruit, it is okay to leave out of for a period of time (day or so)????

melysa Posted 12 Oct 2007 , 4:31pm
post #15 of 26

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.

amoos Posted 13 Oct 2007 , 11:55am
post #16 of 26

That's the same rasp. filling I use and it holds up great. Made a cake the other day and it was fine for the next evening. I was lazy and didn't even bother with the dam or the bc coat underneath it. It didn't seep out of the sides or into the cake. Stayed just where I put it, not to mention everyone LOVES the flavor of the filling. I'm going to try it with strawberries in place of the rasp. this week.....icon_smile.gif

Trance Posted 13 Oct 2007 , 12:27pm
post #17 of 26

Melysa...
A couple questions. So if you are making a raspberry filling you use the one at the top of this post, add 1tb for every cup and no water. Is this right so far? Do you use the optional lemon juice? Also you posteed a recipe for a strawberry filling. Do you add the chambord to this? And both of these are OK to leave out for a day if the chambord is in it? Is this correct? I don't want to make anyone sick. : [
Sorry for so many questions, I'm just starting to expnad beyond BC filling.

Danielle111 Posted 13 Oct 2007 , 2:18pm
post #18 of 26

melysa is right to use the Chambord - this is what I use, too. The liquor will act as a preservative, and you should be able to keep the filling unrefrigerated for up to two days. There's a recipe for this on this site:

http://www.cakecentral.com/cake_recipe-4143-Raspberry-Puree-Filling.html

I use it all the time, and it never fails! (And it tastes great, too!) I know it's a little late for this past cake, but I hope it helps for the next one! icon_smile.gif

melysa Posted 14 Oct 2007 , 4:59am
post #19 of 26
Quote:
Originally Posted by Trance

Melysa...
A couple questions. So if you are making a raspberry filling you use the one at the top of this post, add 1tb for every cup and no water. Is this right so far? Do you use the optional lemon juice? Also you posteed a recipe for a strawberry filling. Do you add the chambord to this? And both of these are OK to leave out for a day if the chambord is in it? Is this correct? I don't want to make anyone sick. : [
Sorry for so many questions, I'm just starting to expnad beyond BC filling.




no, i dont use that recipe, here is mine, danielle actually posted the link- i had forgotten that i'd submitted that! http://www.cakecentral.com/cake_recipe-4143-Raspberry-Puree-Filling.html

as far as adding chambord to the strawberry filling- i dont , just because chambord is raspberry- but you can as long as you dont mind a mixed berry flavor. i havent had any luck in finding a strawberry liqueur, so if i needed one, chambord is the one i would use. and yes- you can leave them out safely for a day or two (cool room temp- i crank the a/c if i can). pastry chefs often make use of liqueurs to extend the shelf life of their baked goods.

kelleym Posted 14 Oct 2007 , 5:35am
post #20 of 26

I add Razzmatazz liqueur (by deKuyper) to my raspberry filling, and it is sooooo delicioius. It is fine at room temperature for several days.

http://www.cakeboss.com/raspberryfilling.aspx

msthang1224 Posted 18 Oct 2007 , 3:32am
post #21 of 26

Thanks!! I'm going to try it your way for sure. It's for a baby shower this saturday, can I leave it out on the table (displayed) for the duration of the shower (3pm-8pm.

TIA

moptop Posted 20 Oct 2007 , 3:20am
post #22 of 26
Quote:
Originally Posted by kelleym

I add Razzmatazz liqueur (by deKuyper) to my raspberry filling, and it is sooooo delicioius. It is fine at room temperature for several days.

http://www.cakeboss.com/raspberryfilling.aspx




I'm not familiar with that one (Razzmatazz)... I LOVE a tad bit of Chambord in champagne... YUM-O!

purplebutterfly1234 Posted 20 Oct 2007 , 3:06pm
post #23 of 26

Hey, I have no clue when it comes to alcohol........


Will it make your stuff taste like it has alcohol in it???

Also, what kind of alcohol are you using...can I get the stuff at my Super Wal-Mart? I don't drink, so I would never use a big bottle. When I think alcohol, I think a big bottle of Boone's or something. Can someone give me more detail? icon_cry.gif

kelleym Posted 20 Oct 2007 , 3:39pm
post #24 of 26

In these small quantities, it does not make your filling taste like it has alcohol in it, it is just a very potent flavor enhancer. Think of it as a different kind of vanilla.

These liquors must be purchased at a liquor store, so your Wal Mart would not carry them. A bottle does last a long time. icon_smile.gif

purplebutterfly1234 Posted 20 Oct 2007 , 3:53pm
post #25 of 26
Quote:
Originally Posted by kelleym

In these small quantities, it does not make your filling taste like it has alcohol in it, it is just a very potent flavor enhancer. Think of it as a different kind of vanilla.

These liquors must be purchased at a liquor store, so your Wal Mart would not carry them. A bottle does last a long time. icon_smile.gif




Thanks kelleym,

I don't like the taste of alcohol and was hoping it wouldn't come out in the flavor, and never thought about the vanilla extract having alcohol in it! dunce.gif
I'm so new to all this!


I think I'll call around the different liquor stores to see about what you guys suggested for the brands, I think 2 were listed back there.

GI Posted 24 Oct 2007 , 2:21am
post #26 of 26
Quote:
Originally Posted by kelleym

I add Razzmatazz liqueur (by deKuyper) to my raspberry filling, and it is sooooo delicioius. It is fine at room temperature for several days.

http://www.cakeboss.com/raspberryfilling.aspx




For use just as the preservative, have you ever used Razzmatazz in Strawberry filling? Has anyone every tried fresh berry instead of the frozen? I only ask because sometimes Costco has their berries on a fantastic sale.

Also, for your Razzm., do you use same as Melysa -- 1 Tablesp. per cup of berry?

I checked out the price of Razzmatazz and it was about 13bucks verus 23 bucks for the Chambourd.

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