Jam Fillings

Baking By topaz176 Updated 15 Apr 2009 , 11:02pm by cas17

topaz176 Posted 15 Apr 2009 , 12:45am
post #1 of 6

Do anyone here use jam fillings in cake ?
How do you prepare it?

I am looking for a nice cake filling that do not need to be in the refrigerator.

5 replies
kellertur Posted 15 Apr 2009 , 2:11am
post #2 of 6

I usually use pure fruit preserves when jam fillings are requested, and I don't cook them down, but use as is.
Blueberry works wonderfully as does raspberry.

HTH icon_smile.gif

topaz176 Posted 15 Apr 2009 , 9:41pm
post #3 of 6

With a hot weather will this stay stable or it will run?

kellertur Posted 15 Apr 2009 , 10:34pm
post #4 of 6

Hmmm, I honestly can't answer that. I've never used jams in humid weather or outside. icon_confused.gif

idjitmom Posted 15 Apr 2009 , 10:48pm
post #5 of 6

I don't know for sure if this would help w/ humid weather because I don't have to deal w/ it, but when I use jams/preserves I will melt it in the mircrowave & then add either appropriately flavored jello or unflavored gelatin. (I do this because it sets up nicely - I put it in the fridge for a couple of minutes before adding another layer of cake - and totally prevents the jam from soaking into the cake.)

cas17 Posted 15 Apr 2009 , 11:02pm
post #6 of 6

a thin schmere of BC on the cake will also help with the jam soaking into the cake.

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