Can someone share some raspberry filling idea for WASC wedding cake. I've made raspberry cream filling before and it's always good, but I was thinking more of a jam/preserve kind of filling.

I just use polaner's seedless raspberry preserves. I get it at my Cracker Barrell Old Country Store.

any good raspberry jam or spread is great with lots of cakes. hth

Do I just spread it on the cake right out of the jar? I bought a jar of raspberry preserves, should I strain the seeds first? TIA

I would just get a jar of the seedless raspberry preserves instead of messing with straining the one you have. I put a thin layer of buttercream down, and then top it with the raspberry preserves right out of the jar.

I nuke a jar of seedless jam for a minute and mix with raspberry jello. Stir (the grit disappears) and put back in the fridge to firm back up. I do that with strawberry also. Just make sure you get the seedless jams.

I buy the sleeves of raspberry filling. They go a long way and are reasonably priced. They are not as overly sweet as some of the jams.

what is the ratio of jello to jam? just one full envelope stirred right into one avg. size jar?

The brand of seedless raspberry preserves I use is Dickinson's found in the jam/jelly aisle of the supermarket.

I just recently made the following Raspberry Filling and found it very easy to make. It was my first time making it and came out great!!! I received great ravs on it as well. They loved it!!

You can find it in the Recipes - Raspberry Filling by Merissa



I tweaked an Emeril recipe for this. I was on the hunt for a homemade raspberry filling that didnt soak into the cake.
I have used this on a white cake without a thin coat of buttercream and it does not soak.

2 12 ounce packages of frozen raspberries (not packed in syrup)

1 1/3 cups water

1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)

2 T of lemon juice (optional)

5-6 T of cornstarch dissolved in 1/2 cup of water


In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.

Sugarmoma...yes, I use one jar of jam to one box of jello. And just a recommendation....when I put a jelly/jam type of filling on my cakes, I find it to soak in and get soggy to me. Some people like it but I don't. So I read (on CC) to put a thin layer of BC down first (after making a dam, of course) to keep the jellied type of fillings from soaking into the cake.

mommabear, Great point! No it did not soak through the cakes or sides.

Thank you all for the great information! I will stop at Cracker Barrel on my way home from work and get the seedless jam.
I was wondering about a butter cream layer and dam, so thanks for confirming that!

I want to try the recipe for raspberry filling mentioned here by caralinc. I will of course pipe a stiff icing dam, but I don't know how thickly to spread the filling. I've never used a fruit filling before. Any suggestions? Will there be any danger of the layers slipping and sliding?

Just make sure the filling isn't higher than your dam. I've never had slips or slides. I think your stiff dam will hold things firmly in place

Great recipes. Looking forward to trying.