Raspberry Filling

Baking By cserwa Updated 7 Oct 2009 , 3:45am by aprilbree

 cserwa  Cake Central Cake Decorator Profile
cserwa Posted 29 Sep 2009 , 3:36am
post #1 of 5

I tried the raspberry filling on here (most popular recipe found in saved section). REcipe will follow my post.

The taste was great, but the texture wasn't like a filling. I waited until it was cool and then refrigerated it overnight before filling cake the following day. It certainly wasn't the thin type of easily-spread filling I'm used to. It all clumped together and was kind of difficult to spread once it was refrigerated. I had to kind of scoop the excess into a jar to refrigerate. It was way too thick and clumpy to just pour into the jar to save extras. Did I add too much corn starch??? Help!! Thanks!

merissa's raspberry filling:

http://cakecentral.com/recipes/2503/raspberry-filling

4 replies
 JenniferMcDonald2  Cake Central Cake Decorator Profile
JenniferMcDonald2 Posted 3 Oct 2009 , 10:51am
post #2 of 5

I've used seedless raspberr jam. It works great. Just stir it up before applying it to your cake to make sure it's not clumpy. I got rave reviews over it. Hope this helps.

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AndreaHalley Posted 7 Oct 2009 , 3:25am
post #3 of 5
Quote:
Originally Posted by JenniferMcDonald2

I've used seedless raspberr jam. It works great. Just stir it up before applying it to your cake to make sure it's not clumpy. I got rave reviews over it. Hope this helps.




Thanks Jenifer icon_biggrin.gif

 GenGen  Cake Central Cake Decorator Profile
GenGen Posted 7 Oct 2009 , 3:43am
post #4 of 5

for fathers day i decided i was going to be crafty (theres the red flag) i'd never made raspberry filling and couldn't find the recipe i had remembered seeing a few months prior.

anywho i was making a chocolate cake with cream cheese icing by request of hubby and i thought oh what the H and i'd make a raspberry filling.. could not find any seedless rasberry jam around (small town) so i took regular and ran it through a strainer.. then combined it with the extra cream cheese icing .. thought i was being nifty and crafty..

boy was that stuff thin and runny! lol.. so.. i thought..thickener... added some corn starch....


added some more...


added some more...


lol reading the above posts i realise i should have cooked it right? well live and learn..


it still tasted good ... thats the important part (ps its in my photos if you wanna look lol)

 aprilbree  Cake Central Cake Decorator Profile
aprilbree Posted 7 Oct 2009 , 3:45am
post #5 of 5

i also use seedless raspberry jam. i'm actually using it in a wedding this weekend. and yes, people love it! i just buy it at walmart. although, i think it would be fun to try a good recipe. it's just easy and cheap when i need it to be, though. icon_smile.gif I buy extra jars, because the first couple of times, i thought one jar would be plenty. i'll just return what i don't use.

good luck!!

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