Help! Never Done A Fruit Filling

Baking By yamber82 Updated 28 Jun 2009 , 12:39am by yamber82

yamber82 Posted 23 Jun 2009 , 11:02pm
post #1 of 9

i have a cake due in a few weeks and she wants a lemon flavored with a reasberry filling. i have never done either of those and the cake is to be covered in fondant so i need a filling that will be good not refrigerated. i'm not sure i have time to order one of the sleeve fillings. is there a recipe i can use or can i just use ras preserves?

8 replies
samantha22c Posted 24 Jun 2009 , 2:08am
post #2 of 9

There is a great recipe on the wilton website for strawberry filling and I think you can sub raspberries in for as well. I've made a raspberry one before and didn't like it as much as I did strawberry. I think the berries are too delicate to cook.

cheatize Posted 24 Jun 2009 , 2:18am
post #3 of 9

I made the Wilton strawberry filling recipe for their Fanci-Fill pan. It did not set up and I had to do all sorts of alterations to get it thick.

monizcel Posted 24 Jun 2009 , 7:19pm
post #4 of 9

I just used Polaner's seedless raspberry jam/preserves for my lemon cake as a filling and it was yummy.

djs328 Posted 24 Jun 2009 , 7:24pm
post #5 of 9

I honestly don't know one way or the other - but when I use preserves as a filling, I fridge my cake. Although I've read somewhere on here that if you mix the preserves with buttercream you don't need to fridge it...just something to think about...

enoid Posted 24 Jun 2009 , 7:25pm
post #6 of 9

Yep, raspberry jam/preserves is what I use too.

yamber82 Posted 27 Jun 2009 , 2:36pm
post #7 of 9

i bought some seedless jam. i was thinking i read that certain brands are good and certain ones arn't. i guess the reason i am so scared to try it is because i tried using a homemade mahaw jelly for filling once and it was aweful! that is my only experience and it was a bad one.

i like the idea of mixing it in with bc. what proportions should i use to do that and does it have pretty much the same taste as the jam?

mbt4955 Posted 27 Jun 2009 , 2:46pm
post #8 of 9

If you want to make your own filling, here is the recipe I use. I don't have any way to refrigerate my cakes once they are iced and have never had a problem with this filling. I have had trouble getting this to set up if I do more than a double batch. Not sure why, but it is a pretty consistent problem, so I would recommend only doing one or two batches at a time.

1 12oz bag of frozen raspberries, thawed
1/4 c granulated white sugar
3 TB cornstarch mixed with equals parts COLD water to dissolve.
lemon juice- to taste
2-3 TB raspberry liqueur- optional

Thaw berries. Puree them in blender. 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 raspberry liquer. Chill for a few hours, then fill your cake. Dont forget a thick icing dam!


You can also heat a jar of raspberry (or any other flavor) jam and stir in a packet of dry jjello. The jello sets the jam up a little firmer and adds an extra kick to the flavor.

yamber82 Posted 28 Jun 2009 , 12:39am
post #9 of 9

awesome! thanks for the recipe. i am going to try the jar stuff i bought this time cuz i am really pressed for time on this one, but i would love to try out the recipe icon_smile.gif

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