I for the most part have been doing my tiered cakes with my buttercream icing as the filling too. Except for one I did do a raspberry mousse. Anyway...its my final class in wilton courses this monday and we are making the two tiered wedding cake with cascading fondant roses. I am making the White almound sourcream cake which I love and the either chocolate fondant (if I can find or make it) or brown colored fondant and my roses are light and dark pink....i would love to start messing with different flavors and fillings now that I am getting more comfortable with the cake decorating part. I would like to maybe try a raspberry preserve...so question...do I torte the layers and do two of the layers in buttercream and the middle in raspberry or vice versa...and is the raspberry preserves just straight out of the jar or do I need to add something to it? thanks so much for all your help!
Sounds like a great cake!
You can pull the preserves straight from the jar. Shouldn't need to add anything. However, I would put a thin layer of bc on the layers before you put the raspberry filling. This keeps it from bleeding into the cake. I like the ida of the preserve filling instead of the mousse for this cake. It sounds like such a rich mix of flavors and the lightness of the preserves will bring a great freshness to it.
Have a good class.
When using the preseves from a jar, try to get something seedless. Unless you don't mind the seeds. Knotts Berry Farm has a wonderful Raspberry preserve. I think it would be great if you torted your cakes and did a layer of cream cheese frosting in the midddle and two layers of the raspberry preserves. Yummy
When I torte my cakes, so that I have 4 layers out of two cakes, and use a strong filling like raspberry, I never use it in all of the layers. I would do a white chocolate filling in two of them, like white chocolate ganache, and then the raspberry filling in the middle (what would be between the two cakes). I use polymer all fruit. Remember, if older people or people with diverticulitis are going to be eating it, you don't want to have seeds. I always steer people away from raspberry if they have those issues, b/c I like polymer as my filling, but that's just me.
I mix my buttercream half and half with preserves or jam for filling and everyone loves it.
I like to use seedless raspberry preserves, and I torte and fill each layer. But I use a very small amount on each layer so it won't slide around.