I am making just a regular cake not for a customer and have only filled cakes with buttercream before. I want to do something a little different but simple. Can I use the preserves out of a jar or do I still need to add something? I was thinking of maybe strawberry. Thanks!
I use them all the time.
Some people will spread a thin layer of icing on the layers before filling and some will add some buttercream to the preserves. Me, I just prefer to use perserves alone and spread it over the bare cake.
I have used Smucker's Simply Fruit Seedless Strawberry before and it was very good. I got tons of compliments. Just be sure to make a good stiff BC dam......I learned that the hard way when I first started decorating. I only took Wilton I and for my final class cake I wanted to make it "extra special" since it was Father's Day.....I baked and iced that morning before class, made a dam (just not big or stiff enough I guess) and added the fruit filling. Then the whole top slid off during the 30 minute drive to class !
Ditto on the last replies - Smucker's Seedless is great! I also mix fresh fruit with the preserves no one knows you used anything jarred!
I too use them all the time--I just warm them up a little in the microwave so they spread better either over BC or just straight on the cake...works great!
I use Smucker's Strawberry or raspberry (myfavorite) right out of the squeeze bottle. Usually I do a layer of BC with a dam and then the preserves and it is loved by all!
just like the others said, friut preserves are great. i also spread a thin layer of bc first and make a dam around the edges and fill with friut. delicious.
DITTO on all the other posts. The seedless works the best to me because I hate biting down on something hard and having it stick in my teeth for days afterwards. And I think is covers better without trying to cling so much to the cake. The first Fondant I ever did I covered the cake in preserves first since that was what I had been taught. BC is certainly easier than preserves to smooth! I hate one darned LUMPY BUMPY CAKE!!!! It tasted great! looked bad.
I like to use the sugarless preserves because I find the regular stuff to be too sweet. Also, I do add thin layer of BC to the cake before adding the preserves to keep them from soaking into the cake. I am also a big fan of Smuckers' Sugarfree, seedless raspberry, apricot, and strawberry.
It adds a nice touch to a cake w/ very little effort.
I use perserves all the time. My favorite is orange marmalade with choc. cake and frosting. Try it. It is fabulous!!!!
Oh the Orange marmalade idea sounds so darn good ...... (wiping away the drool) I have to go now and make a chocolate cake. YUMMMY.....Thank you for the idea
does raspberry and strawberry preserves need to be refrigerated how long can in stay on the counter?