Raspberry Filling With Wasc?

Decorating By mbt4955 Updated 13 Dec 2008 , 3:31pm by rachel-b

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mbt4955 Posted 10 Dec 2008 , 7:16pm
post #1 of 13

Does raspberry filling taste okay with WASC cake? I can't decide if the almond will make any difference or not. I made my first WASC for a birthday party (iPod cake) and they loved it, but I would like to use my raspberry filling for a graduation cake this weekend. I usually do a white cake with raspberry extract for this one, but have a WASC already in the freezer.

Thanks!

12 replies
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mjballinger Posted 10 Dec 2008 , 7:28pm
post #2 of 13

I've done it many times and everyone always loves it!!

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JenWhitlock Posted 10 Dec 2008 , 7:29pm
post #3 of 13

my all time favorite is WVSC (vanilla instead of almond) with raspberry filling. I think that it's my family's all time fav too.
I never really liked almond flavor so I never made the cake that way.
I would think that it would be good too though.

good luck!
happy baking!

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cas17 Posted 10 Dec 2008 , 7:37pm
post #4 of 13

i think it's awesome together!

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Donnagardner Posted 10 Dec 2008 , 7:37pm
post #5 of 13

I have done it and it tasted great.

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ThreeDGirlie Posted 10 Dec 2008 , 7:39pm
post #6 of 13

I've never done it with straight raspberry filling, but I am sure it would be delicious! My current favorite flavor combo is WASC with rasbperry white chocolate mousse. The raspberry and the almond are PERFECT together.

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gerripje Posted 10 Dec 2008 , 8:34pm
post #7 of 13

I recently made a WASC and filled it with SMBC flavoured with raspberry extract, and SeriousCake's (absolutely love her recipe) buttercream flavoured with the raspberry. Everyone loved it!

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BrendaS104 Posted 10 Dec 2008 , 9:51pm
post #8 of 13

I just did WASC with lemon and it was wonderful! My next cake will be the chocolate version with raspberry. Yum

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mbt4955 Posted 12 Dec 2008 , 2:09am
post #9 of 13

Thanks everyone. I wasn't getting notifications of responses, so I didn't think anyone answered my question. I couldn't imagine, so I did a search and found all this. I will use the raspberry and I'll bet everyone loves it.

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rachel-b Posted 12 Dec 2008 , 2:17am
post #10 of 13

So...anyone want to share the recipes for these YUMMY fillings??? Please, please, please.

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bluedragonfly_79 Posted 12 Dec 2008 , 2:20am
post #11 of 13

one of my favorites is to use alternating seedless raspberry jelly in one layer and lemon pie filling on the next..they go together surprisingly well. nutella is my second fave.

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mbt4955 Posted 13 Dec 2008 , 3:05pm
post #12 of 13

Here is my raspberry filling. I found it online somewhere - sorry I can't give credit where it is due. icon_smile.gif

1 12oz bag of frozen raspberries, thawed. (or fruit of your choice)
1/4 c granulated white sugar
3 TB cornstarch mixed withe equals parts COLD water to dissolve.
lemon juice- to taste
2-3 TB raspberry chambord (french liquor- preservative).


Thaw berries, puree them in blender or food processor. Press though a sieve to remove seeds. Place berry puree in a pot on the stove over medium/low heat. Add sugar and dissolved cornstarch. Bring to a simmer, stirring constantly so you will not have lumps. Once it thickens nicely, remove from heat. Allow to cool. Add chambord and chill for a few hours, then fill your cake. Dont forget a thick icing dam!

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rachel-b Posted 13 Dec 2008 , 3:31pm
post #13 of 13

Thanks for the recipe mbt!!!

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