Does anyone use jam, preserves, etc. for filling cakes? Which works and best and does the cake need refrigeration?
I use all of them. Sometimes I will put a little buttercream into the jam and it turns out really well. If it's only for the day then I just leave it out, but if it's more than a day I just pop it into the fridge.
A really good combo I use is a white cake with one layer of lemon filling and another layer with raspberry. Very Yummy!!
Can you tll me what type of lemon filling you use ladyellam?
Sorry it took so long for me to answer, my varmints were especially unruly tonight. Sometimes I make my own and then other times I will use the sleeve filling from the cake supply.
If I use the sleeve filling I will add a little bit of buttercream to it and it's really yummy. I also like the sleeve because it's easier and very convenient. If I use a jam, I will sometimes put a little liquor in it to make it a little easier to spread and to kick the flavour up a little.
If you have any more questions or need any recipes, just pm me and I will send you some. I've got a chocolate raspberry ganache that will knock your socks off.