I personally don't like the tartness of straight jam as a filling for cakes... is there a way to make a nice mousse or something using seedless jam?
Heres a recipe for Strawberry Jam Mousse
For the mousse
3 whites only Eggs
50ml double cream
2 tbsp strawberry jam
1. For the mousse: whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed.
2. In a separate bowl, whisk the cream until it thickens, also to stiff peaks. Stir the jam into the cream. Using a large metal spoon, fold the cream mixture into the egg whites, put the mixture into 4 individual pots and place into the fridge to set, for 2-3 hours.
I just made one from 8 oz of cream cheese, a jar of seedless raspberry jam, and a tub of cool whip (it's one of the raspberry mousse recipes on this site) that was fantastic! I couldn't keep my husband out if it...
mix the jam with BC frosting
I agree... add it to SMBC. jkalman has a fantastic recipe on another thread ( she even shows you how to do it! ) I made her recipe (scaled down version from the recipe section) and added a whole pot of jam (strawberry 350g) to it to take away the buttery taste. I don't like buttercream and i detest jam but i could eat this all day - was superb as a filling.
I ended up mixing it with BC... cause I needed a filling that was room temp safe for 24 hours... It was fantastic! It tasted GREAT with the whipped ganache that I used to fill the middle with...
I will try the other options on a cake that is NOT covered in fondant or part of a 204 serving wedding cake...
Thanks for all your help!