I am making a lemon raspberry cake. I am wondering how to get that nice swirl in the cake. I tried raspberry jam, but it sunk to the bottom. Would crushed fresh raspberries work better?
Can you mix some jam with a portion of your batter, then spoon it into various spots, take a knife and swirl the raspberry batter around, then bake?
A cake buddy on another board uses the raspberry sleeve filling and just swirls it in and away you go. I've never done it but it sure works for her.