Raspberry Jam As A Filling

Decorating By Queenstarr Updated 16 Jul 2009 , 11:33pm by TexasSugar

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Queenstarr Posted 16 Jul 2009 , 3:44pm
post #1 of 6

Hi - I am planning to make a lemon cake with raspeberry jam as the filling. The cake is for this Sunday, I will be dropping it off to the customer on Sat. Does the cake need to be refrigerated until Sunday? I've read in some places you don't need to and you do need to....(googling). So I thought I would ask you guys.....

Thanks!

5 replies
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jardot22 Posted 16 Jul 2009 , 4:08pm
post #2 of 6

I don't refrigerate it and it always turns out just fine.

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KimmyO Posted 16 Jul 2009 , 6:54pm
post #3 of 6

I don't refrigerate mine and they are fine. They look SO pretty when you cut them.

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cylstrial Posted 16 Jul 2009 , 7:03pm
post #4 of 6

Do you have a good raspberry jam recipe? I found a great one on here.
Here it is just in case you need it.

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

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Rylan Posted 16 Jul 2009 , 11:22pm
post #5 of 6

I prefer to refrigerate. You'll never know if bad stuff starts to grow.

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TexasSugar Posted 16 Jul 2009 , 11:33pm
post #6 of 6

If it is store bought jam, then I leave the cake out all the time with out any problems. That is why I use the preserves and jams, so I don't have to worry about it being left out.

If it is homemade I think I'd probably have them put it in the fridge.

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