Hello! For the first time I have had someone ask me for raspberry jam as a cake filling. I have never done this before. What is the best way to go, can I buy store bought jam or is that really gross?
I often use raspberry jam in my cakes. I don't use nearly as much as I would a regular buttercream though. I spread it (like you would on bread) and then often use some buttercream as well. I get it at the grocery store, but I always get the seedless kind. hth,
I use it all the time.....Polaner All-Fruit is my favorite, but you can use any seedless jam. Just be sure to use a stiff icing dam when stacking so you don't get the jam seeping out and ruining the look of your cake.
How long is it to safely use on fondant, nonrefrigerated cakes?
Thank you so much! This really helps.
I use jam sometime too...but be careful that it isn't too runny....it will sometimes seep.....The local cake shop has a raspberry fill that is real good...thick enough to stay put and quite tasty. I have even added whipped cream to it and made the raspberry whipped....light and fluffy....
And most fillings are quite safe in a decorated cake. I have had them last a few days, though I don't recommend decorating a few days in advance of the celebration.....but after the initial cutting it seem to last OK....if in doubt, refrigerate the left overs.
Jam is stable out of the fridge. In fact, according to Smucker's, it doesn't need to be refrigerated at all, but it helps it to last longer.