Lemon Filling Question

Decorating By lrlt2000 Updated 4 Jul 2009 , 3:14am by Lisaa1996

lrlt2000 Posted 17 Jun 2009 , 5:29pm
post #1 of 30

I'm working on my first wedding cake for this weekend, and I just met with the bride for some last minute details. First she said she just wanted plain white frosting in the middle. Today I took her a sample cake with my raspberry BC filling, and she loved it. Then she said she loves the flavor of raspberry with lemon, and I said I'd look into it.

I do not think I want to mix the two flavors together, as I assume you couldn't really distinguish them from each other. Then I had the idea of coating each surface of the torted pieces of the tiers with a strong lemon flavored gelatin-like filling and then putting the raspberry BC between before sandwiching. Not sure if you get what I'm trying to explain!

But, I really do not know fillings yet. Is there something I can make in lemon that will not mix with the raspberry BC when they're against each other and that does not need refrigeration?

I think this will also look pretty when cut!!! White cake, lemon line, raspberry BC strip, lemon line, white cake again! Please help me figure this out!!!

29 replies
lrlt2000 Posted 17 Jun 2009 , 5:35pm
post #2 of 30

OH, I just found a box of Jell-O cook and serve lemon filling!!! YIPPEE! But, how would you recommend I do it? It does say refrigerate it after made, even though it can be served warm or cold.

Is there a way to make this so I don't have to worry about it as a filling in my un-refrigerated cake?

2SchnauzerLady Posted 17 Jun 2009 , 5:38pm
post #3 of 30

I like lemon curd, but it does tend to soak into the cakes unless you have a coating of BC. You could try a lemon flavored BC (I use lemon juice as my liquid) and, if you want it to be yellow, add a little color. You could also add some lemon zest - it will add a little extra flavor. Make a small amount and layer it with your Raspberry BC - see if they work together tastewise, and also see if if they maintan their separate lines.

BakeLoveMom Posted 17 Jun 2009 , 5:47pm
post #4 of 30

I use a lemon cream filling for my cakes and I got the recipe from here...I think it was actually called cake mix frosting...it is very easy and very yummy.

One box of Lemon Supreme cake mix and 2.5 cups of heavy cream, whip them together...I get so many compliments and it couldn't be easier...

I also use this method with banana cake mix to make a banana cream filling.....

Sarah

Loucinda Posted 17 Jun 2009 , 6:02pm
post #5 of 30

Use some canned lemon pie filling - no need to refrigerate - and it is good with cake - you can spread a tiny amount of BC- that way it doesn't soak into the cake - then put the lemon pie filling then the raspberry, I think it will be great!

lrlt2000 Posted 17 Jun 2009 , 7:00pm
post #6 of 30

Thanks everyone! I'm going to go for it! thumbs_up.gif Now. . . back to back-aching fondant ball-making thumbsdown.gif

lrlt2000 Posted 18 Jun 2009 , 1:35am
post #7 of 30

O-M-G IT'S SOOOOO GOOD! I bought a can of no-bake lemon pie filling (that gelatinous stuff). I coated each of the two surfaces of scrap cake pieces with BC, then a very thin coat of the lemon, then a thick layer of raspberry BC in the middle.

It is so good!!!!! Thanks for all your ideas!

liz24 Posted 18 Jun 2009 , 2:32am
post #8 of 30

This is exactly what I was looking for. I'm doing a wedding cake and the bride want a raspberry/lemon cake.
Can you give me your raspberry BC recipe? I'm looking forward to trying it!

swritik Posted 18 Jun 2009 , 2:50am
post #9 of 30

can you please give your raspberry filling?

thanx
Rita

Loucinda Posted 18 Jun 2009 , 12:38pm
post #10 of 30

My raspberry bushes are now getting prolific with the berry production.....YEAH!!! (so I am interested in your raspberry recipes too!!)

Glad the lemon pie filling is working out - great stuff that doesn't require refrigeration, and folks LOVE it!

lrlt2000 Posted 18 Jun 2009 , 2:05pm
post #11 of 30

Liz and Rita,

I am not an expert, and I don't have a specific raspberry BC recipe! What I do, is I use my basic BC (using Tonedna's recipe) and add Smuckers seedless raspberry jam to taste. I do not add very much because I want it to remain sturdy in the middle of my cakes.

I will post a picture of its color in a bit when I mix it for today.

Peridot Posted 18 Jun 2009 , 3:32pm
post #12 of 30

Great ideas for the lemon filling. Want to save this thread!

Donnya Posted 18 Jun 2009 , 3:47pm
post #13 of 30

It sounds like you've gotten it figured out, which is great. I just wanted to add that I often make a lemon filling using instant jello pudding and add only 1 cup milk. Whip it up and you get a custard-like consistency. It's very good, have not had to worry about refrigeration, and get lots of compliments on it too. Just an option for a simple and delicious filling. (Can be used with any pudding flavors.)

lrlt2000 Posted 18 Jun 2009 , 4:02pm
post #14 of 30

Here is a pic of the BC with seedless raspberry jam.
LL

twinkletwinkledliz Posted 18 Jun 2009 , 4:34pm
post #15 of 30

can you really taste the raspberry flavor by just adding the jelly? Do yoiu do this with other smuckers flavors?? i love raspberry icon_smile.gif

SpringFlour Posted 18 Jun 2009 , 4:47pm
post #16 of 30
Quote:
Originally Posted by twinkletwinkledliz

can you really taste the raspberry flavor by just adding the jelly? Do yoiu do this with other smuckers flavors?? i love raspberry icon_smile.gif




Yes, you can taste the fruit flavor. It is YUMMY! I've made fruit flavored buttercream this way, as well. And yes, you can do it with just about any flavor. I made lemon cuppies with raspberry buttercream. So, so delicious!

ddaigle Posted 18 Jun 2009 , 4:54pm
post #17 of 30

I make raspberry filling all the time. I add a small jar of seedless jam to a box of raspberry jello. Just combine the powered jello with the warmed jam and stir...it doesn't get gritty and tastes yummy!

sillywabbitz Posted 18 Jun 2009 , 5:04pm
post #18 of 30

ddaigle, does the jello just make it a thicker consistency...I'm wondering if this is basically like making a sleeve filling. I've used the jam in BC and I love it but I like the jello idea too. I have also disolved jello in hot water and used that as the liquid for my BC for a lighter taste...does still kind of taste like jello thoughicon_smile.gif I like jelloicon_smile.gif

Someone mentioned pudding and not refridgerating...there have been several threads on this and consensus seems to be that pudding must be refridgerated because there is not enough sugar to dairy ratio. Just want to mention it...in case anyone has done more research.

swritik Posted 18 Jun 2009 , 7:51pm
post #19 of 30

Thanx, but what is BC (sorry i am new lol)? Do you have recipe?

Debbie, why do i see that a lot of people add jello powder to something, like you said jello powder to jam? What does it do? Is it safe?

thanx
Rita

lrlt2000 Posted 18 Jun 2009 , 11:55pm
post #20 of 30

"BC" is buttercream. This is the only way I know so far to flavor fillings! I am not an expert yet, so I don't know how to make the fillings from scratch fruits, and I am not familiar with less common extracts yet (like lemon, rum, raspberry).

I would assume you could use any jam! I saw Smucker's pineapple jam and was trying to think of a combination to use that with--perhaps coconut flavored cake with pineapple jam BC!!!?? YUMMY!

ddaigle Posted 19 Jun 2009 , 1:26pm
post #21 of 30

I have never had the sleeve filling, but I like the consistancy that the jello adds to the jam. It is thicker...reminds me of what a sleeve filling would be. I'm not sure the point of adding the jam to the powdered jello...I just tried it one day after reading it here and liked it. It is very inexpensive to make too. I also add the jam/jello mixture to my buttercreams.

Swritik: I don't know how there could be anything unsafe about it...it's edible jello powder added to jam.

I just wish there were more seedless jams available.

woodruffbn Posted 19 Jun 2009 , 1:40pm
post #22 of 30

ddaigle, I love your jam/jello idea. I saw you are from Louisiana, so I checked out your website. I bet the jam/jello is good in a king cake!!!!

ddaigle Posted 19 Jun 2009 , 1:51pm
post #23 of 30

woodruffin....the website is for the bakery where I work..They don't use the jam/jello combo I was talking about. I use the jam/jello at home for my friends/family.

txnonnie Posted 19 Jun 2009 , 3:13pm
post #24 of 30

Thanks for all the tips. Very interesting and excited about trying.

maddiseeyore Posted 1 Jul 2009 , 4:52pm
post #25 of 30

lrlt2000 your idea sounds wonderful! I have a question for you or anyone else who has done this. How do you get the raspberry bc to coat on top of the lemon filling? I'm just thinking that since the pie filling is so soft and bc is thicker, how do you keep the bc from mixing in with the filling? I can't wait to try it and today is the day!
Jackie

Cake4ever Posted 1 Jul 2009 , 4:58pm
post #26 of 30
Quote:
Originally Posted by Donnya

It sounds like you've gotten it figured out, which is great. I just wanted to add that I often make a lemon filling using instant jello pudding and add only 1 cup milk. Whip it up and you get a custard-like consistency. It's very good, have not had to worry about refrigeration, and get lots of compliments on it too. Just an option for a simple and delicious filling. (Can be used with any pudding flavors.)




How are you getting by without refrigerating it? It sounds delicious, but I don't have AC and I'd worry...

maddiseeyore Posted 4 Jul 2009 , 1:58am
post #27 of 30

How do you keep the bc from mixing in with the filling?

Unlimited Posted 4 Jul 2009 , 2:25am
post #28 of 30

I LOVE lemon filling!!! Never thought about buying canned lemon pie filling before. You can buy it by the bucket at some food wholesalers (they mainly use it for filling donuts... yum) or you might try your local cake decorating supply shop--the one near me carries it in a long clear package and the ends are crimped at an angle so that you can cut off the tip and use it like you would use your pastry bag. Easy, simple, and $2.90 for what I think is about a 2.5 lb. bag. (Other flavors available too, like Raspberry, Cherry, Strawberry.)

JaimeAnn Posted 4 Jul 2009 , 3:04am
post #29 of 30

I don't really care for the canned or sleeve fillings due to all the artificial flavorings and preservatives there are in them.. Once you have had home made filling you will be able to taste the difference.

Here is my recipe for Lemon filling it is easy, and doesn't need refrigeration when using in cakes or pies.. I won first place in the county fair 3 years with this for lemon meringue pie..


JaimeAnn's Lemon filling

1&1/2 cups sugar
1/3 cup plus 1 Tablespoon cornstarch
1&1/2 cups water
3 egg yolks slightly beaten
3 Tablespoons Butter
3 teaspoons lemon rind
3/4 cup fresh lemon juice

Mix sugar & cornstarch in medium saucepan, gradually stir in water
Cook over medium heat, stirring constantly till mixture comes to a full boil.
Boil & stir 1-2 minutes. Gradually stir at least half of hot mixture into egg yolks.
Blend it back into the pan. Boil & stir 2-3 minutes. ( if you don't your filling
will taste eggy). Remove from heat add butter lemon rind and lemon juice, mix well. Cool before using as cake filling , if using as pie filling you can pour it into a baked pie crust immediately.

Lisaa1996 Posted 4 Jul 2009 , 3:14am
post #30 of 30

I took a tip from Macsmom and have been making my filling by mixing insyant jello mix (1/2 box) with a container of cool whip. So far, I have done vanilla and strawberry cheesecake. I am planning to use this to make a lemon mousse filling next week and hope it comes out as good as the other ones. Everyone LOVED the filling I did so far and they are sooooo easy icon_smile.gif !

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