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.
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.
With a hot weather will this stay stable or it will run?
Hmmm, I honestly can't answer that. I've never used jams in humid weather or outside.
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.)
a thin schmere of BC on the cake will also help with the jam soaking into the cake.