After nearly completing my 2nd consecutive weekend cakes i was just in the middle of finishing a "kitchen cake" to go with this weekend cake when i got a phone call from a friend for another order, a small baby shower cake with the Bee theme, and she said the mom to be loves raspberry filling.. they do not sell stuff like that in this town only raspberry jams and pie filling which in the can is mostly berries with juice not the kind that goes on a cake.

need to pick my fellow cc'rs minds and see if there's a Simple solution or should i seek a substitution? it wont be a large cake i'm sure. she said it was to be for about 10 people.

Hi,

I use raspberry preserves, usually the cheapest brand I can find, and I often get rave reviews about the "wonderful fillings" in my cakes.

Good luck!!

I use raspberry jam, seeds and all (mine is homemade from my backyard raspberries) and it's my most-requested filling.

Good luck.

This is my favorite. It uses a bag of frozen raspberries. It's less super sweet than preserves, and it's a bit firmer so it doesn't run out when you cut the cake or soak into the layers.

http://www.cakecentral.com/cake_recipe-2503-Raspberry-Filling.html

Oh, BTW, I cut the recipe in half and it's plenty for an 8 or 9 inch round cake.

I mix raspberry jam & buttercream icing: a cup of jam to a cup of icing. It's delicious. HTH

the raspberry mousse filling, recipe on this site, is absolutely delicious. I have made it several times and everyone loves it.

I always use seedless raspberry jam. It's always been good to me. I don't like the seeds. I use the Dickinson brand. It's higher quality than the other brands at the store, to me.

You can make raspberry "mousse" by folding seedless rasperry jam that has been stirred to make it "loose" into stabilized whipped cream.

I always use seedless raspberry jam. It's always been good to me. I don't like the seeds. I use the Dickinson brand. It's higher quality than the other brands at the store, to me.

You can make raspberry "mousse" by folding seedless rasperry jam that has been stirred to make it "loose" into stabilized whipped cream.

I use Polanta all fruit with 1/2 package raspberry jello. Just heat the Polanta, mix in the jello and stir. Let it cool and it's awesome!

The raspberry filling that gets the best reception is one that I got from someone on CC, sorry I don't remember who. It's simple:

1 can raspberry pie filling (I've used Comstock and Solo brands)
8 oz. cream cheese
1 jar of marshmallow creme

Beat the cream cheese until creamy and add the marshmallow creme. Once it is mixed, add the pie filling.

It's creamy and good without being uber sweet like BC and jam. Easy too!! Good luck!!

wow thanks for the replies, my email notifier didn't work.. i'll have to check out the recipes as those brands aren't carried here and i don't have time to drive to a town that would = which would be an hour away minimum for me. (if anyone's curious just look on the map for orofino idaho its about an hour from Lewiston on the Id/WA border lol then you'll understand)

can i take raspberry jam, push it through a sieve or something to make it seedless? i'll toss the idea of mixing the jam with buttercream it sounds great. i did try to recommend cream cheese but my friend didn't sound too thrilled with it- she's throwing a friend of hers- a baby shower saturday. (oops i missed adding that to my original post sorry)

that raspberry mousse sounds good too. will give me something to read if i get bored at work tomorrow.

hubbys question.. is seedless raspberry jam; jelly? sorry if i sound dunce i just completed a big cake today and i'm bushed lol attended the event (father inlaws retirement party i'll post pics soon as i find the camera cord)

third time lol that mousse filling sounds great too! so many choices!! *drools* i love the part with the homemade jam- we grow raspberries too but not enough yet for that..

i may end up going with the one with the frozen raspberries thats firmer just in case..

sorry for the multiple postings.. i'll return to a resemblance of sanity or close to that around tuesday - muhahhaha lol

I have taken raspberry jam, heated it up and pushed the seeds through the sieve.... to make it seedless and let it cool and used that. Easier to buy seedless jam, but couldnt find it here where I am.

Good luck.

I use seedless polaner all fruit. I've used the raspberry and the strawberry and it tastes great.

I just made one yesteday using raspberry preserves. It taste and looks good if you torte the layers thinly and adding an alternate filling of raspberry and BC.

1 lb. raspberries (fresh or frozen)
1 c. sugar
1 c. water
Bring to a boil

At this point, I'll add enough cornstarch to reach the consistency I'm looking for. Make sure you cook the fruit for a minute or two after adding the cornstarch.

agreed pinkbox, thats why i asked about sieving it. i don't think i'll be able to find it here, but its possible.

i do have to ask though what is polaner?

http://www.bgfoods.com/polaner/p_allfruit.asp

This is the stuff I use. I've only tried the seedless raspberry & strawberry though. I get it at the supermarket. (Stop and shop)

OOoh ok.. insert Duh moment here lol. i'll take alook and see if they have it at our stores.. never know they do sometimes carry hard to get items.for a while *shrugs* never lasts though

mm speaking of raspberries, RylanTy, are you sporting a delicious dish of said berries in your avatar? how dare you tease us lol.. (i love fresh berries!)

*sigh* my friend ended up cancelling the order yesterday. the cake is for a family member i did discover and turns out my friends mom had bought supplies already and is going to be making the cake- however i still plan to practice making this filling it sounds delish! and raspberries are hubby's favorite thanks so much for everyone's help!! (hugs for the effort! hehe)