Rasberry Filling

Decorating By Felishamoss Updated 26 Sep 2009 , 2:11pm by crazydoglady

Felishamoss Posted 30 Aug 2009 , 5:52am
post #1 of 13

I know I have read this, but can't find out where. I am doing a cake tonight for tomorrow and filling it with rasberry filling. I think it might seap through the cake. Is there a gelatin wash or something I'm suppose to use in between layer???

12 replies
letsgetcaking Posted 30 Aug 2009 , 6:20am
post #2 of 13

Here is a thread you can check out on the same subject:

http://www.cakecentral.com/cake-decorating-ftopict-633244-raspberry.html+filling+seeds


Like you, I know I just read a recent post about this, but I couldn't find it. However, I did save the recipe that someone said they loved and that it doesn't soak into the cake. Here's the link to that recipe.

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

grandmom Posted 30 Aug 2009 , 12:06pm
post #3 of 13

I made that raspberry filling for the first time yesterday, and my cake has been "resting" overnight. It will be iced, decorated and eaten today. I'll let you know how it turns out.

BTW, tasting it straight from the pan, not on/in the cake, it seems a tad tart. I used 2 Tbsp lemon juice. If it still tastes tart once all is married, I'll reduce that juice to 1 Tbsp.

Again, I'll let you know. I may post a pic on the results.

grandmom Posted 30 Aug 2009 , 12:08pm
post #4 of 13

OOPS!! Later today will be too late. Your post said you were making the cake last night for today. Sorry.

Deb_ Posted 30 Aug 2009 , 1:19pm
post #5 of 13

Whenever I use "red" fillings I always put a very thin layer of icing down on the layer first, let it crust a bit, then spread the filling on top of that.

This will help keep the filling where it's supposed to be so it doesn't "seep" into the cake.

minicuppie Posted 30 Aug 2009 , 5:35pm
post #6 of 13

I usually always mix some BC into the filling and pray. My cake crumb is pretty tight, tho, (freezer storage). Has not soaked in...yet.

cylstrial Posted 30 Aug 2009 , 8:24pm
post #7 of 13

I just put some buttercream on the cake layer. Then put a stiff dam around the edges. And then put a thin layer of filling down. Then put the next layer of cake on.

grandmom Posted 31 Aug 2009 , 2:25am
post #8 of 13

Well, I just cut the cake on which I used the raspberry filling posted on this site. I used 6 Tbsp of cornstarch where instructed to use 5-6. It was perfect! It did not seep into the white cake at all, and it held its form very well. Plus it tasted great!!

letsgetcaking Posted 31 Aug 2009 , 2:56am
post #9 of 13

Yeah! I'm glad it worked well. Thanks for posting your experience with the recipe. I can't wait to try it out!

grandmom Posted 31 Aug 2009 , 9:51am
post #10 of 13

As we woke to our alarms this morning, the first thing my DH said was to ask what goes into that raspberry filling. I told him. He suggested the addition of a little raspberry liqueur. Of course he would - he's in the liquor industry! I had a little filling left over - I'll let you guys know how that goes.

cylstrial Posted 31 Aug 2009 , 11:55pm
post #11 of 13

Grandmom - the raspberry recipe on here is delicious! I didn't realize that's the one you were talking about. So yummy!

Felishamoss Posted 25 Sep 2009 , 9:42pm
post #12 of 13

Okay...now I know it won't seap through! It worked. I'm doing a new cake now that requires more detail and I need more time to work on it. I'm going to make the filling out of the recipe above, but I'm wondering if two days is too long to leave a cake with that type of filling and I've heard that covering it with fondant and then putting in the fridge is a no no. Right? Thanks everyone for your comments!!!

crazydoglady Posted 26 Sep 2009 , 2:11pm
post #13 of 13

i made a raspberry filling using emeri's recipe which is basically just raspberries thickened with cornstarch.
i iced the layer with white ganache and then spread the filling.
it's been sitting on the counter for 24 hours and is still firm and no leakage.
oh! i had also added a spoonful of ganache to the filling.

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